Today, I would like to introduce you to Gemma’s best ever chocolate chip cookies. I have always wanted to bake my own cookies, because I can have control over the amount of sugar that goes in the cookies and it’s much cheaper to make it yourselves!
Short review and my tweaks: Her cookies are indeed very delicious, but the moment that I saw how much sugar goes into this recipe, I have reduced the amount of sugar by 25%. The taste is still good and in my opinion, it can be reduced even more. I will try to reduce it even more next time and update this post if necessary. These cookies are also very easy to make as this was the first cookie recipe that I have used to make cookies. So, if I can do it, so do you =D!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
Small cookies
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- 354 grams all purpose flour
- 1.5 tsp salt
- 1 tsp baking soda
- 225 grams Unsalted butter (melted)
- 159 grams Brown sugar
- 127 grams White granulated sugar
- 2 large Eggs
- 175 grams Pure chocolate chunks I used 52% and 70% as I made two different batches.
Ingredients
First bowl:
Second bowl:
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- Collect all ingredients and prepare two medium bowls (this also means that the chocolate is already in chucks and the butter is melted).
- In the first bowl whisk the flour, salt and baking soda.
- In the second bowl whisk the melted butter, white and brown sugars vigorously for about 1 minute.
- Add one egg in the second bowl and stir until it’s fully mixed. Make sure that the sides of the bowl are also scraped and mixed into the mixture.
- Add the second egg and the vanilla in the second bowl and mix them like in step 4.
- Add the content of the first bowl in the second bowl and stir with a spatula to fully combine. We have to make sure that there are no dry ingredient left in the first bowl. Add the chocolate chunks in the second bowl and mix them well.
- The dough will be soft, so chill the dough for at least one hour in the fridge. As per the original recipe, it mentions that the dough that’s chilled for hours tastes better than chilling for just one hour. I didn’t really taste a difference between the first batch (chilled for 2 hours) and the second batch (chilled for 5 days). So if you forgot to plan a day ahead, you can still go ahead and bake the cookies. (Please note that you can keep the dough in the fridge for up to 7 days and you can also freeze the dough for up to 8 weeks.)
- Scoop 24 balls (1/4 cup each) of cookies, the cookies can be less than 24 if your scoops are bigger than mine. So don’t worry, if you can’t scoop 24 balls. After each scoop, you can put the cookies on parchment baking sheet. Please ensure that you keep some space between the cookies, as they expand during the baking process. See below how much the space should at least be:
- Bake the cookies at 190 Celsius degrees for about 12-15 minutes. I have an hot air oven and it took me 15 minutes to get the cookies a bit crispier. (I had to bake the cookies in two batches as my baking plate is not big enough to fit all cookies).
- When you take the cookies out of the oven they are still soft, so let them rest for about 5 minutes, then transfer to a wire rack to cool down completely. Cookies should be stored in an airtight container and they remain good for up to 3 days.
It is sometimes good to treat yourselves with these delicious cookies, let me know if you are also in a baking cookies mood =D!
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