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Instant Chocolate Chip Cookies

by Sally
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Instant Choco cookies, yummy!! My mouth is watering, and what about you? Choco bites are lovely when you are stressed out at work. Don’t worry about the calories!! Only 120kcal and 6g fat content is found in our recipe of choco cookies. What kind of cookies do you love? Soft cookies? Crispy cookies? Or you want crunchy bites of chocos. These cookies offer a light crispy taste outside and much chew inside. Let’s start with the amazing recipe!

 

Ingredients

 

  • All-purpose flour (two full and one-quarter cup)
  • Baking Soda (one tsp)
  • Salt (half tsp)
  • Soften butter (one cup)
  • Sugar (¾ cup)
  • Brown Sugar (¾ cup)
  • Egg (one)
  • Vanilla (one tsp)
  • Semi-sweet chocolate chips (2 cups)
  • Coarsely chopped nuts (one cup – optional)

 

Instructions

 

To bake tasty crispy bites of chocolate chip cookies, follow these steps.

 

  1. Preheat the oven to 375°F. Combine flour, baking soda, and salt in a small basin and set aside.
  2. In a large mixing bowl, beat softened butter and sugars with an electric mixer on medium speed for 1 minute or until frothy, scraping down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the egg and vanilla extract until creamy. Stir in the flour mixture until it is completely combined (dough will be stiff). Combine the chocolate chips and nuts in a mixing bowl.
  4. Drop dough by rounded tablespoon, 2 inches apart, onto ungreased cookie sheets.
  5. Preheat oven to 350°F and bake for 8 to 10 minutes, or until golden brown (centers will be soft). Allow to cool for 2 minutes before transferring to a cooling rack. Allow 30 minutes for cooling. Cover and store in an airtight container.

 

Tips

 

Given below are some of the tips related to the recipe of chocolate chip cookies. Try these tips and let us know in the comment if they are valuable for you.

 

  • Shiny aluminum cookie sheets with a smooth surface and no sides are the best. They reflect heat, allowing cookies to bake evenly and appropriately brown. Rimmed baking sheets are great for a lot of things, but not for baking cookies.
  • Measure ingredients precisely and use the right measurement equipment for the ingredient you’re measuring to ensure baking success. To get the best results, put the ingredients in the order they’re listed.

 

  • When measuring flour, it’s preferable to stir it a little before spooning it into the measuring cup. Fill to the brim, then use the flat side of a butter knife to brush the excess off the top.
  • What separates a soft, chewy cookie from a crisp, crunchy cookie is a lot of baking science. The amount of butter or shortening used, the ratio and type of sugars used, and how much flour is incorporated in all make a difference.

 

 

FAQs

 

  1. What should I do if I want to make good cookie shapes?

To make uniformly formed cookies, use a 1-inch meat baller (or a cookie/ice cream scoop).

  1. How long will it take for it to be cooked?

Preparation will take 15 minutes, and cooking will take more than an hour.

 

 

 

 

 

 

 

 

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