Chocolate chip cookies from childhood go great for adulthood as well. Below is one batter and three types of cookies.
1/4 cup (30 g) organic brown sugar
1. In a bowl, whisk together flour and baking soda.
2. In another bowl, beat the butter with both sugars until fluffy.
3. Beat in the salt, vanilla, and eggs until well combined.
4. Mix in flour mixture until just combine.
5. Stir in chocolate chips.
6. Drop tablespoon-side balls of dough 2 inches (3 cm) apart onto parchment-lined baking sheets.
7. Bake until cookies are golden around edges but still soft in the center, 8-10 minutes.
8. Transfer to a wire rack and let cool.
Preheat the oven to 350F (175C)
Basic batter:
2 1/4 cups (gluten-free) all-purpose flour
1/2 tsp. (2,5 g) baking soda
1 tsp. (5 g) sea salt
2 tsp. (10 ml) pure vanilla extract
2 large organic eggs at room temperature
2 cups (about 12 ounces/340 g) chocolate chips
Plus ingredients from one of the following types of cookies....
Thin & Crisp Cookies
2 1/2 sticks (280 g) unsalted (dairy-free) organic butter, softened
1 14/ cup (160 g) organic granulated sugar
3/4 cup (95 g) organic brown sugar
Soft & Chewy Cookies
2 sticks (225 g) unsalted (dairy-free) organic butter, softened
1/2 cup (65 g) organic granulated sugar
1 cup (130 g) organic brown sugar
Light & Cakey Cookies
1 3/4 sticks (140 g) unsalted (dairy-free) organic butter, softened
3/4 cup (95 g) organic granulated sugar1/4 cup (30 g) organic brown sugar
1. In a bowl, whisk together flour and baking soda.
2. In another bowl, beat the butter with both sugars until fluffy.
3. Beat in the salt, vanilla, and eggs until well combined.
4. Mix in flour mixture until just combine.
5. Stir in chocolate chips.
6. Drop tablespoon-side balls of dough 2 inches (3 cm) apart onto parchment-lined baking sheets.
7. Bake until cookies are golden around edges but still soft in the center, 8-10 minutes.
8. Transfer to a wire rack and let cool.
