This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
🍪 Addictive cookies
For a snack, breakfast or dessert, you won't be able to get enough of these absolutely divine cookies: soft and chewy on the inside and crunchy on the outside, American cookies are a huge hit!
It may have taken me a while to come up with the perfect recipe, but you can be sure that now it's well worth the detour... And I'm not even talking about thesmell of those little chocolate cookies just out of the oven! As for the mix of chocolate and praline, it's a real winning combo.
In short, beware of addiction!
What's more, you only have fifteen minutes of preparation time (during which you'll have to resist the idea of eating the raw dough!). After that, you'll just need a little patience (I know, it's hard!) during the hour it rests in the fridge, but believe me, it's worth it...
💙 Why you'll love this recipe
- It's quite simple to make
- You'll want to make it every weekend!
- It keeps well for several days
🍫 Which chocolate chips to choose?
Fair-trade if possible.
🥚 Which eggs to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 Tips for successful cookies
As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- A mixture of crucial sugars : brown sugar melts more slowly than white sugar, since it is thicker. It blends gradually and better with the other ingredients, and gives the cookies a very light caramelized taste. If you use only white sugar, you also run the risk of making your cookies harder...
- Soft butter, but definitely not melted: if you melt your butter instead of using soft butter, you may end up with flat cookies, or even patties! They will also be much harder.
- An ice cream scoop for pretty cookies: this is optional, but if you have one, it's ideal for shaping your cookies. That's why they're all the same size and round. But if not, you can form pretty little balls in your hands.
Resting and cooking times
- The importance of resting in the fridge: the cold will freeze the butter in the dough and make it harden, so you won't end up with flat galettes. This way, the edges will be slightly crispy and the center ultra soft. This resting time in the cold will also allow the dough to dehydrate: solid ingredients such as flour will absorb moisture from liquid ingredients. As a result, the flavours spread evenly throughout the dough, making for very tasty cookies.
- Space them well: before putting them in the oven, I recommend that you space them well apart on the baking sheet, as they will spread out during baking. I usually make several batches of cookies.
- Respect cooking time: the very first time I baked cookies, I didn't know that they took on their true consistency when they came out of the oven, in contact with open air. So I left them much longer in the oven, to get them to a "normal" consistency: a fatal error! Don't forget to respect the cooking time, otherwise you'll have concrete for the snack...
- A "normal" consistency: remove the cookies from the oven and place the baking paper on which they are placed outside your oven tray, on a cold surface. If you have a cooling grid, even better. Wait a good fifteen minutes: cookies will "harden" in the open air and reach a normal consistency.
💡 Frequently Asked Questions
In a closed tupperware, they can be kept for about 4 days. Store them only when they are completely cold, to avoid creating steam that could soften them.
Don't take the powdered form, but rather the small grains. It can also be found in the pastry section of most supermarkets.
It makes for fluffier, puffier cookies: I wouldn't advise you to skip it. What's more, it's not just for use in the kitchen, but can also be very useful for cleaning really dirty surfaces.
Cookies were created in 1938 by two American cooks, Sue Brides and Ruth Graves Wakefield. Even today, their recipe is used all over the world.
If you make this chocolate chip cookie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
THE BEST soft chocolate chip cookies
- ½ cup unsalted butter (125g)
- ½ cup light brown sugar (110g)
- 2 tablespoons granulated sugar (30g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour (230g)
- ½ teaspoon baking soda
- 1 ⅔ cups dark chocolate chips (290g)
- ¼ cup praline grains (50g)
- Take out your butter and leave it to soften for at least an hour before you start preparing the cookies. You can also put it in the microwave for a few seconds (note: it should be barely soft, not melted).
- Using an electric mixer, blend the butter and sugars until light, then add the egg and vanilla extract. Mix again and add the flour and bicarbonate, then mix gently one last time just to incorporate the last elements.
- Add chocolate chips to the mixture along with the praline.
- Scoop out the cookies with an ice-cream scoop, place on a plate and chill in the fridge for at least an hour (the longer you can leave them, the better!).
- On an oven tray lined with parchment paper, place your balls: space them well apart, even if you have to make several batches, as they will spread when cooked. Bake in the middle of the oven at 356°F/180°C, using natural convection/static heat up and down, for 12 minutes. It's normal for the cookies to come out soft, so don't leave them any longer.
- Leave to cool for a good 30 minutes, removing the parchment paper from the baking tray: the cookies will harden and take on the right consistency in the open air. Enjoy as a snack, dessert or breakfast!