Double Chocolate Chip Cookies
What better time for baking than the weekend? Here at Techstars Berlin, it is going to be an intense week for all the startups. Today is the first day of Mentor madness and therefore I decided to prepare a special treat for everyone: a nice batch of soft, chewy double chocolate chip cookies.
This recipe makes for more or less 24 cookies, depending on your preferred cookie size. 😉
- 2 Eggs
- 3 Cups Flour (360g)
- 1 tsp Baking Soda
- 1/2 Cup Light Brown Sugar (99g)
- 1 Cup Chocolate Chips (mixed milk chocolate and dark chocolate)
- 1/2 tsp Salt
- 1 Cup White Sugar (198g)
- 1 Cup Butter (225g)
Preheat the oven at 180C (350F). Then, microwave the butter for more or less 30 seconds, until it’s almost completely melted, but not warm.
Put it then in a bowl with both the sugars and mix with a hand mixer for a few minutes until creamy. Add the eggs and the vanilla and mix at low speed until incorporated (about 10 seconds, you don’t want to overbeat the egg.)
Add the flour, baking soda and salt to the mixture. Mix (I suggest to just to this with a spoon to avoid overbeating) until you get a smooth mixture, which is humid to the touch, but at the same time not too sticky. If it sticks to you hands too much, add a little flour (a little bit at the time to avoid adding too much.)
Add the chocolate chip and mix until incorporated.
Prepare a cookie sheet with baking paper and roll the dough into approximately 24 balls. Bake for about 11-12 minutes (consider that every oven is different. I baked them in a static oven, if you use a ventilated one bake for a few minutes less.) Be careful not to overbake. When you take them out they should still be soft and pale, but not translucent.
After you take the cookies out of the oven, let them rest on the cookies sheet for about 30 minutes to make them set. They will sink down a little and set into dense, buttery, delicious soft cookies. They will keep their consistency for many days if kept in an airtight container.