This post will show you how to make the best chocolate chip cookie recipe with brown sugar and vainilla!
Its cookie time & I couldn’t be more excited to share with you this simple but delicious cookie recipe. We know there are thousands of different cookie recipes out there and ours might not fall far from all the others but let me tell you, this infallible recipe has all you need:
- A smooth & soft interior
- A crunchy bottom
- Chocolate, duh 😋
- An easy-to-follow recipe
- The possibility to freeze & make them at any time!
This cookie is a version of the famous New York Times cookie recipe that went viral, but our family has been adapting it to their own taste by tweaking certain steps & quantities.
Ingredients for the best cookies (makes around 25)
- 230 g all-purpose flour
- 210 g bread flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 275 g unsalted butter, at room temperature
- 200 g granulated sugar
- 180 g light brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 320 g chopped dark chocolate (70% cocoa)
- Optional topping: flaky sea salt, more chocolate…
For this recipe, we will be using the KitchenAid with the mixer attachment. This tool simplifies cooking so much that it will always be a staple of our kitchen. Please keep this in mind when we proceed. If you do not have this tool, other like a manual mixer can also be useful, although the result won’t be exactly the same.
Instructions
- The first step is to mix the all purpose flour and the bread flour in a bowl, adding the baking soda, baking powder and salt as well.
- Whisk with the KitchenAid the butter with both types of sugar until you get a creamy and fluffy consistency (look at the video to see what it should look like). I use a medium force for this part, you can go slower if you want but just make sure to not overdo it. Once it looks like that, it’s done!
- Whisk the eggs and add them to the butter mix until they are well tied together. Again, it’s best not to overdo the whisking so there is not air that gets trapped in the mix.
- Add the vainilla extract.
- We will now proceed to add the flour mix (as you can see, this part was quite messy for us. We like showing how everything, including cooking, doesn’t have to be neat and perfect, and that is okay!). Add it slowly so it blends smoothly. Don’t continue once it’s already properly mixed.
- Last but most important: add your chocolate mix! You can be creative here. I prefer a lighter chocolate but you can use 70% chocolate, or even peanut butter chips. You can also cut a chocolate bar or buy the chips directly made or mix it all. You can also add as much or as little chocolate as you want. I recommend adding it slowly so the mix to make sure it reaches the whole dough.
- Preheat the oven to 180º or 356 °F.
- Time to make cookie balls! We used ice cream scoops and two different sizes to differentiate between the dark chocolate cookies and the milk chocolate cookies. This is not necessary. You can also just use your hands but we do think it’s very fun to use this tool so we highly recommend it.
- Now, theoretically, we should pop them in the fridge for 12-24 hours. I didn’t do it because sometimes one just wants cookies, well, immediately. They still tasted delicious anyway, so don’t worry too much about this step.
- Add them to the tray (keep enough separation so that they don’t melt together in the oven). I love freezing the leftover dough so that next time I just need to take them out and pop them in the oven. You should put oven paper under them to prevent them from sticking to the tray.
- Put the cookies in the oven for 8-10 minutes. Until you notice the corners are a bit golden. The longer you leave them, the crispier they will be. I personally prefer them more bland so I like to leave them less time.
- Wait until the cookies have cooled down until you remove them from the tray.
- Options for a final touch: add some flaky sea salt or an extra piece of chocolate on top whilst they are still warm, or keep them more simple by just letting them rest. They are best after a while, when they are not warm anymore.
- Enjoy!!!!!
This post has taught you how to make the best chocolate chip cookie recipe with brown sugar and vainilla!
We hope you like this recipe & that if you make it, you comment blow so we get to see it 🥰
Until next time, from the team at Simplify Kitchen 💛
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