Chocolate Chip Cookies I

Name: Chocolate Chip Cookies I
Total time: 64 min
Yield: 10 servings
Ingredients: 2 sticks (½ lb / 225 g / 1 cup) butter, softened; ¾ cup (180 ml) granulated white sugar; ¾ cup (180 ml) packed brown sugar; ¼ teaspoon vanilla extract; 2 standard (100 g) eggs; 2 ¼ cups (600 ml / 290 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon dry ground lemon or orange peel (optional); 2 cups (480 ml / 12 oz) semi-sweet chocolate morsels / chips; 5 oz (150 g) chopped nuts, such as groundnuts (optional)

64 min · serves 10

Ingredients

2 sticks (½ lb / 225 g / 1 cup) butter, softened
¾ cup (180 ml) granulated white sugar
¾ cup (180 ml) packed brown sugar
¼ teaspoon vanilla extract
2 standard (100 g) eggs
2 ¼ cups (600 ml / 290 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry ground lemon or orange peel (optional)
2 cups (480 ml / 12 oz) semi-sweet chocolate morsels / chips
5 oz (150 g) chopped nuts, such as groundnuts (optional)

Steps

Preheat oven to (), or () if you want chewy cookies.
Cream butter, granulated sugar, and brown sugar in a large mixer bowl.
Add eggs one at a time, beating until fully incorporated.
Add vanilla extract and beat in.
In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.
Stir in chocolate morsels (chips), and nuts if using.
Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.

More recipes with butter, brown sugar, vanilla, eggs, flour, baking soda or chocolate

Adapted from “Chocolate Chip Cookies I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.