Ingredients
Scale
300 gr all-purpose flour
150 gr caster sugar
150 gr unsalted butter (room temperature)
1 whole egg (big)
1 cup chocolate chips
Instructions
- Add butter and sugar to a large bowl, and whisk until it forms a smooth, even mixture. If the butter has reached room temperature, you can easily do this with a hand whisk. If you prefer, you can use an electric mixer.
- Add the egg and incorporate it. Be careful not to overmix.
- Now, also add the flour and mix a little with a spatula, then add the chocolate chips and continue kneading with your hands until you get a dough ball. The ball should have a soft consistency and not be too sticky. If it sticks to your hands, add a little more flour.
- Cover the dough ball with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This is important because it will make the dough less elastic. It will also make the butter melt a little more slowly in the oven, which will make your cookies softer, chewier, and crispy only on the edges.
- After the 30 minutes are up, start preheating the oven to 356°F/180°C.
- Roll out the dough on a floured surface, and use a round cookie cutter to form your chocolate chip cookies. If you’d like to give them a more homey shape, divide the ball into chunks with a cookie scoop and then use your hands to roll and flatten them.
- Place the soon-to-be cookies on a baking dish covered with parchment paper.
- Bake for about 25 minutes until they start to brown. The exact baking times may vary depending on your oven, so check them often (but do not open the oven).
- Take the cookies out of the oven and let them cool off.
- Serve them while still warm, or store them in an air-tight container at room temperature for up to 3 days.
- Prep Time: 40 Minutes
- Cook Time: 25 Minutes
- Category: Main Courses
- Cuisine: American
Keywords: chocolate chip cookies without brown sugar, white sugar chocolate chip cookies