Ingredients
Scale
- 250g (2 cups) cake flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 170g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 100g (1/2 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g (1 1/4 cups) semi-sweet chocolate chips
Instructions
- Prepare the Dry Ingredients – In a bowl, whisk together cake flour, baking soda, baking powder, and salt. Set aside.
- Cream the Butter and Sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients – Mix in the egg and vanilla extract until well combined.
- Incorporate Dry Ingredients – Gradually fold in the flour mixture until just combined. Avoid overmixing.
- Add Chocolate Chips – Gently fold in the chocolate chips to distribute evenly.
- Chill the Dough – Cover and refrigerate the dough for at least 30 minutes to enhance flavor and prevent spreading.
- Preheat Oven – Set your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Shape the Cookies – Scoop the dough into small balls and place them 5 cm (2 inches) apart on the baking sheet.
- Bake – Bake for 10-12 minutes, until edges are golden brown but centers remain soft.
- Cool and Serve – Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- For Extra Chewiness: Use more brown sugar than white sugar.
- For Crispier Cookies: Bake for an additional 2 minutes.
- For a Richer Flavor: Let the dough rest overnight in the refrigerator before baking.
- Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Substitutions: All-purpose flour can replace cake flour, but the texture may be slightly different.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Cookie
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg