When it comes to chocolate chip cookies, there are hundreds of variation and ways to prepare them. In the end, chocolate chip cookies are chocolate chip cookies whatever thevariations. What i picked up from Michael Ruhlman is the most basic, easiest way of how to make them, and as he noted, will not give you art or the best chocolate chip cookie ever made, not ever close to that of the closely guarded secret of Famous Amous, but it will give you a good solid cookie. This recipe calls for equal parts butter, sugar, and flour, so has a very high proportion of fat, which will cause them to spread considerably and result in a very thin crisp chocolate chip cookie. If you prefer your cookies crisper, simply reduce the amount if butter to half.
8 ounces unsalted butter (2 sticks)
4 ounces white sugar (about ½ cup)
4 ounces brown sugar (about ½ cup)
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
8 ounces flour (about 1 ½ cups)
1 teaspoon baking powder
1 cup chocolate chips or chopped chocolate
Preheat your oven to 180 degree C.
Combine the butter, sugars, egg, and vanilla and mix thoroughly in a standing mixer using the paddle attachment or by hand. Combine the remaining ingredients except the chocolate and fold them into the dough. Fold the chocolate into the dough.
Drop heaping tablespoons onto a baking sheet. Give them some room because they’ll spread. Bake for 10 minutes or until the edges begin to darken.
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