Chocolate Chip Cookies

by Charlotte Jane Davis

Chocolate Chip Cookies

A dessert that was created to serve with ice cream has now become a popular party trick in house gatherings and family feasts. The recipe is as easy as it looks but it is enough for everyone to make their version out of it, it varies from gooey to crispy, soft to chewy. This is our take on the famous chocolate chip cookie recipe. Tips: 

  1. A common mistake to avoid is overmixing the flour, otherwise, it may roughen the gluten in the flour which could cause cakier instead of chewy cookies.
  2. To achieve richer flavor and color, let the dough chill overnight for a more complex flavor.

Equipment required (bakeware & tools): 

  • Measuring cups
  • Mixing bowl
  • Cookie Sheets (Pure Aluminum Insulated Cookie Sheet 16”, Carbon Steel Insulated Cookie Sheet, OR Commercial Grade Natural Pure Aluminum Cookie Sheet Extra Thick)
  • Cookie scoop
  • Whisk
  • Spatula


  • 1/2 melted cup butter
  • 1/2 cup white granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon hot water
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semisweet chocolate chips


This recipe yields 12 servings

Time required: 1 hour 


Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a mixing bowl, cream together the sugars, salt, and butter until smooth paste forms.

Step 3

Whisk in the egg one at a time and then mix in the vanilla extract, beat until the lifted whisk drags lines of light ribbons before going back into the mixture.

Step 4

Stir in the baking soda after it is dissolved in warm water. Fold in the flour, chocolate chips with a spatula. 

Step 5

Chill the dough for at least half an hour. 

Step 6

Evenly distribute spoonfuls of dough onto ungreased pans or better on a baking sheet.

Step 7

Bake for about 10-15 minutes in the preheated oven, or until the edges are browned.

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