The Perfect Chocolate Chip Cookies
If there’s one iconic dessert that has stood the test of time and is still just as popular today, it’s the classic chocolate chip cookie. It has become a staple in homes, bakeries, cafés, and even supermarkets all around the world.
Let’s go back to the origins of the chocolate chip cookie, which was actually created by accident in the 1930s by Ruth Wakefield. While preparing a batch of cookies, she added pieces of a chocolate bar to her dough, thinking the chocolate would melt. Instead, the chunks held their shape, creating the cookie we all know and love today.
Since then, chocolate chip cookies have spread everywhere, in every variation imaginable: dark, milk, white chocolate, or even caramel with a touch of sea salt.
But not all cookies are created equal.
Many industrial versions contain artificial flavors, preservatives, and very little real chocolate. Just like with chocolate bars, the quality of a cookie depends on its ingredients.
At Exquisito Chocolates, our handcrafted chocolate bars can be used to create unique chocolate chunks in all kinds of flavors: intense 100% dark chocolate, coffee-infused chocolate, fruity blends, or even limited-edition bars with rare ingredients. For cookies, we recommend our Tumaco 73%, Agrofloresta 73%, and Tumaco brown butter 55% bars.
Here's our fave chocolate chip recipe we use in house. We have converted for use in grams or cups for your convenience.
|
Ingredients |
Grams |
Cups |
|
|---|---|---|---|
|
Unsalted European butter @ 19C |
230 g |
1 Cup |
|
|
Light Brown Sugar |
160 g |
3/4 Cups |
|
|
Eggs |
2 eggs (100gr) |
2 eggs |
|
|
AP flour |
370 g |
3 Cups |
|
|
Vanilla extract |
4 g |
1 tsp |
|
|
Salt |
2 g |
0.5 tsp |
|
|
Baking soda |
4 g |
1 tsp |
|
|
White sugar |
200 g |
1 Cup |
|
|
Lachua 70% |
450 g |
3.5 Cups |
|
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Combine the flour, baking soda and salt in a large bowl. Set aside
-
In a stand mixer fitted with a paddle attachment, cream together the butter, and sugars at medium speed for 3 minutes. Scrape down the bowl.
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Mix eggs and Vanilla. Incorporate the egg and vanilla extract at medium speed for 2 min. Scrape down the bowl midway. Put the speed at high and mix for 6 mins. Scrape down midway.
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Mix on high speed for 6 minutes. Scrape down midway.
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On “stir” speed add the flour for 30 seconds. Scrabble bowl and add chocolate chips. Mix on “stir” for 20 seconds. Divide into 60 g balls, flatten and refrigerate.
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After 24 hours of rest, the cookies can be baked. Bake at 350 F for 6 min on parchment paper. Rotate tray and bake for an additional 6 min or until golden brown.
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Tap the tray immediately after removing it from the oven. Let cool on the tray for 5 min and immediately transfer to the cooling rack.
Written by Noah from Exquisito Chocolates