Chocolate chip cookies
Difficulty
Easy 👌Ingredients
| 300 g | flour |
| 175 g | butter (soft) |
| 150 g | brown sugar |
| 250 g | chocolate drops |
| 10 g | vanilla sugar |
| 2 | eggs |
| ½ tsp | baking soda |
| 1 tsp | salt |
How-To Videos
Utensils
- baking sheet
- oven
- 2 large bowls
- ice cream scoop (optional)
- parchment paper
- hand mixer with beaters
- cooking spoon
Enjoy with
Bordeaux, 2009
Dark chocolate should be served with a strong red wine. After decanting, the ideal drinking temperature is 16 – 18°C (61 – 64°F). In the glass, the wine fascinates with a deep, ruby-violet color and a bouquet of licorice and ripe cherries.
Nutrition per serving
149
2g
8g
18g
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Step 1/5
- 300 g flour
- ½ tsp baking soda
- 1 tsp salt
- oven
- large bowl
Preheat oven to 180°C/350°F. In a bowl, mix flour, baking soda, and salt.
Step 2/5
- 175 g butter
- 150 g brown sugar
- 10 g vanilla sugar
- large bowl
- hand mixer with beaters
In another bowl, beat soft butter, brown sugar, and vanilla sugar until fluffy and pale.
Step 4/5
- 250 g chocolate drops
- cooking spoon
Add flour mixture to the butter mixture. Whisk until combined, then fold in chocolate drops.
Step 5/5
- baking sheet
- oven
- ice cream scoop
- parchment paper
Scoop dough onto a lined baking sheet, leaving enough space in between cookies. Flatten slightly with the back of the scoop. Bake in preheated oven for approx. 10 – 12 min. at 180°C/350°F until golden. Cookies should remain soft on the inside. Allow to cool for approx. 10 min. before serving.
in Berlin