Chocolate Chips Cookies
We are so thrilled to have brought back baking chocolates in store than we had to put them to use in an absolute foolproof crowd pleaser recipe!
This recipe has been our go to ever seen back when I was a baker at the Uncommon Cafe. I was making them so often, I know the recipe by heart! But you can have fun with the “add-ons”. White, milk or semi-sweet chocolate chips, or callets we rather call them (the callets are small like chocolate chips but flatter, which is easier to melt in recipes. No worries, they won’t melt and disappear in your cookies!)
We personally just love the combination of the sweet and creamy milk chocolate and the umami flavor brought by the bacon salt! Just a perfect match! White chocolate and macadamia is also a favorite. Semi-sweet chocolate and chili pepper… combinations are endless!
For best results, don’t overbake them, they should look slightly undone when you take them out and let them cool completely so they don’t fall appart. They will be just a little crisp on the sides and tender in the middle. The 2 sugars are also important to achieve that balance of soft and crisp.
But before anything, make sure the butter and the eggs are both are at the same temperature, so the butter creams easily and doesn’t get chunky when you had the eggs (cold eggs would do that).
Lastly, don’t overbeat after adding the flour, so they don’t end up thick and dense.
Voila! All our tips for the best chocolate chips! With our quality Callebault chocolate callets, you’re in for the best treats!
See the recipe video on Instagram and give us a follow!
Chocolate Chips Cookies
This is our go to recipe! A classic we love to share with a glass of milk.
- 340 gr butter room temperature
- 1 cup white granulated sugar
- 1 cup dark brown sugar
- 2 large eggs room temperature
- 1 tsp baking soda
- Start with preparing all ingredients and bring to room temperature butter and eggs. In a bowl, mix together the flour, sea salt and baking soda.
- Preheat oven at 350 F. Line 2 large tray with parchment paper.
- Using an electric mixer with paddle attachment, beat butter until creamy. Add both sugar and continue to blend on high speed for 3 minutes. Add eggs and vanilla and beat more. Stop to scrape the sides with a spatula so eggs don't pool at the bottom of the bowl.
- Add the flour mixture in 3 times, blending slowly between each addition, just long enough for the flour to disappear in the dough. Don't overbeat. Then add the chocolate callets and blend gently with a spatula.
- using a ice scream scoop, drop balls of cookie dough on the prepared baking sheets, leaving at least 2 inches in between. Sprinkle a little bacon salt or fleur de sel on each cookie (optional).
- Bake for about 12 minute total, rotating pans half way, until edges look golden brown and set. the center shouldn't look done.
- Let cool completely on the tray before lifting the cookies out.
We really love the combination of milk chocolate with the bacon salt sprinkled on top. But you can experiment with oursemi-sweet chocolate callets andwhite chocolate callets, different salts, nuts… etc! They will keep about 4 days in a tin box. They can also be frozen for a month after completely cooled down. You can freeze the raw dough after scooping it on a tray. Just transfer them to a ziplock bag when the cookie balls are frozen. When craving a fresh cookie, place frozen balls on a prepared baking tray and wait one hour before baking.