ANN/THE DAILY STAR – Chocolate chip cookies have become a global favourite, known for their rich, chocolatey flavour, chewy centre and buttery aftertaste.
The combination of warm, melted chocolate and slightly crispy edges offers a truly satisfying experience. The recipe was created by American chef Ruth Graves Wakefield in 1938, during her time running the Toll House Inn in Whitman, Massachusetts.
At that time, the inn was a beloved spot renowned for its homestyle cooking.
Due to its rich history, August 4 is celebrated as ‘National Chocolate Chip Cookie Day.’
The following recipe can meet your cravings for Chocolate Chip Cookies, from the comforts of your home. Here’s how it’s done
CHOCOLATE CHIP COOKIES
Ingredients
– Half cup unsalted butter (softened)
– Half cup brown sugar
– Half cup white sugar
– One large egg
– One teaspoon vanilla extract
– One-and-a-half cups all-purpose flour
– Half teaspoon baking soda
– 200g milk chocolate bar, chopped into bits
– 100g white chocolate bar, chopped into bits
– A pinch of salt
Method
Preheat the oven to 160°C (320°F). In a mixing bowl, combine the softened butter, brown sugar, white sugar, one large egg (room temperature) and vanilla extract.
Mix thoroughly with your hand or stand mixer until smooth and creamy.
Gradually add the flour, baking soda, and a pinch of salt to the wet ingredients.
Mix until combined. Fold in the chopped milk and white chocolate bits.
Scoop spoonsful of the dough and place them on a baking tray lined with parchment paper, leaving enough space between each to allow for spreading.
Bake for 10-15 minutes, or until the edges are golden and crispy.
Remove from the oven and let the cookies cool on the tray for a few minutes.
Transfer them to a cooling rack and let them cool completely for at least 10 minutes before serving. – Farzana Hossain
