There are many cookie recipes with chocolate chips out there, and here I am, adding yet another one to the pile. There is nothing original in this simple chocolate chip cookie recipe here, and my key ingredients are simplicity and being able to make them fast. This is the recipe I turn to a lot lately, every time I crave for chocolate chip cookies and don’t want to spend more than 10 minutes on preparation.
Ingredients for chocolate chip cookies:
- 1/2 cup almonds (optional)
- 1 stick unsalted butter room temperature
- 1/2 cup brown sugar
- 1/4 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup flour
- 1/2 cup chocolate chips
2) In a food processor, grind toasted almonds until very finely ground, almost powder-like or very fine coarse-meal. Do not over-process, or you will end up with almond butter. Set aside.
3) In a large bowl, using mixer, blend butter with brown sugar until creamy. (Note: The butter should not be melted: I usually take a stick of butter out of refrigerator and keep it at room temperature for about an hour). Because your butter is somewhat soft but not too soft, you might have some chunks of butter flying away while using the mixer, but eventually everything will be creamy.
4) Add vanilla and an egg and continue beating until creamy again. Add finely ground almonds from step 2 and mix to incorporate. Add baking powder, flour, and 1/8 teaspoon salt and beat on low speed for a minute, then on average speed for a couple of minutes until all dry ingredients are incorporated.
5) Using spatula, fold chocolate chips into cookie batter.
6) Place spoonfuls of cookie dough onto ungreased cookie sheet. Bake for about 15 minutes at 350. Mid-time through baking, I like to pull the cookie sheet out and flatten the cookies with the butter knife: because the dough is made with colder butter, they don’t spread out as much, and flattening them out just a bit helps their appearance. Don’t flatten them out too much, though. Remove from oven and let cookies cool. The best texture that I like is achieved when cookies are bright brown on the bottom and not browned on top (baking 15 minutes exactly at 350). If cookies are undercooked and the color on the bottom is too light brown, they will be too soft.
Source : here,
