Absolutely! Here’s a simple soft, chewy chocolate-chip cookie recipe that’s hard to stop eating. 🍪
🍪 Can’t-Stop-Baking Chocolate Chip Cookies
Ingredients
- 115 g (½ cup) unsalted butter, softened
- 100 g (½ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g (1½ cups) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 150 g (about 1 cup) chocolate chips
- Optional: 75 g chopped walnuts or pecans
Instructions
- Heat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Cream the butter and sugars together until smooth and fluffy.
- Add the egg and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix just until combined—don’t overmix.
- Fold in the chocolate chips and nuts, if using.
- Scoop the dough into balls, roughly 1½ tablespoons each, and place them several centimeters apart on the baking sheet.
- Bake for 9–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a rack.
🍫 For extra-good cookies
Chill the dough for 30–60 minutes before baking. This helps prevent excessive spreading and gives the cookies a deeper flavor.
For gooey centers, take them out when the middle still looks slightly underbaked—they’ll continue cooking as they cool.
