Soft Chocolate Chip Cookies (Very Easy)
Super soft cookies on the inside and slightly crispy on the outside, with large chocolate chips for extra treats! No need to rest the dough...
Ingredients
- 110 g softened butter at room temperature
- 120 g light brown sugar
- 50 g granulated sugar
- 1 large egg at room temperature
- 1,5 cc natural vanilla extract
- 210 g flour T55
- 1 cc rounded cornstarch
- 0,5 cc baking soda
- 0,5 cc salt
- 170 g large dark pastry chocolate chips full-bodied or 52% depending on your preferences
- Sea salt
Prepare in advance
- Preheat the oven to 180° traditional heat. Prepare a baking tray with parchment paper (x2 sheets).
- In a large bowl, beat the softened butter, brown sugar and caster sugar for 2 minutes until creamy.
- Add the egg and vanilla then beat again to incorporate.
- Separately, sift the flour, cornstarch, baking soda and salt. Add to the dough in two batches: mix just enough so that you no longer see the flour, nothing more.
- Finally add the chocolate chips to the dough, keeping 2 tbsp of chips aside for decoration.
- With an ice cream spoon (it's easier), scoop out the cookie dough and place them on the baking tray, spacing them at least 5cm apart, as they will spread.
- Place the remaining chocolate chips on top of each ball, pressing lightly. Sprinkle with a little fleur de sel.
- Bake for around 12-13 minutes (this varies from one oven to another). The edges of the cookies should be golden brown, the center should be barely cooked - it will still cook out of the oven.
- Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
- Leave to cool for 5 minutes on their baking sheet, then transfer the cookies to a rack until completely cooled. You can add fleur de sel before eating them...
Notes
These soft cookies are best freshly baked but can be stored in an airtight container for up to 3-4 days at room temperature.