- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1230 kcal
Quick summary
“Classic American-inspired cookies with a balanced texture between crispy golden edges and a soft, moist center. The dough combines creamed butter with brown and granulated sugars, enriched with large chunks of bittersweet chocolate that melt in the center during baking at 180°C.”
What you need to know
- Beating the butter into a pomade with the sugars until light incorporates air and ensures a light batter.
- The mixture of brown sugar and granulated sugar balances internal moisture and crunchiness at the edges.
- The initial five-minute cooling on the baking sheet stabilizes the structure before the wire rack.
Ingredients
Main
- 1 cup of unsalted butter at room temperature
- 1 cup of brown sugar
- 1/2 cup of granulated sugar
- 2 eggs
- 2 1/2 cups of wheat flour
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 200g of chopped bittersweet chocolate
- Use good quality chocolate for a more intense flavor.
- Add chopped walnuts or nuts for extra crunch.
- For softer cookies, do not overbake.
- Try adding a pinch of cinnamon for a special touch.
- Store in an airtight container to maintain freshness.
Instructions
Principal
- Preheat the oven to 180°C and prepare a baking sheet lined with parchment paper.
- In the bowl, beat the butter and sugars until you get a light and fluffy cream.
- Adicione os ovos, um a um, batendo bem após cada adição.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until a homogeneous dough forms.
- Add the chopped chocolate to the dough and mix gently.
- With the help of two spoons, place small portions of the dough on the baking sheet, leaving space between them.
- Bake for about 10 minutes, or until the edges are slightly golden.
- Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a rack.
- Repeat the process with the remaining dough.
Chef's tips
- Use softened butter at room temperature, never melted liquid butter, so the dough doesn't spread too much.
- Remove from the oven as soon as the edges turn golden; the center should feel slightly soft to the touch in the baking pan.
- Chop the chocolate bar into irregular pieces to form evident melted pools on the surface.
Variations
- Cookies with Nuts: add half a cup of chopped walnuts or toasted Brazil nuts along with the chocolate.
- Cookies with Cinnamon and Spices: incorporate half a teaspoon of ground cinnamon powder into the wheat flour.
- Stuffed Round Cookies: wrap a teaspoon of hazelnut cream in the center of each portion of raw dough.
Substitutions
- The chopped semi-sweet chocolate can be replaced by blend chocolate chips or seventy percent dark chocolate.
- Unsalted butter can be replaced by salted butter, omitting the half teaspoon of salt from the recipe.
- Brown sugar can be swapped for crushed demerara sugar or coconut sugar.
How to store
Store the cold cookies in a glass jar or well-sealed airtight tin for up to seven days at room temperature. Place a small slice of sandwich bread inside the jar to keep the center's soft moisture for longer without drying out.
Can it be frozen?
Freeze the raw dough portions on a baking sheet for two hours and store in plastic bags for up to ninety days. Bake straight from the freezer in an oven at 180°C adding two to three minutes to the oven time without thawing beforehand.
What to serve with
Accompany with a glass of fresh cold whole milk, a cup of hot brewed coffee without sugar, or creamy vanilla ice cream.
Frequently asked questions
Why is it necessary to let it cool on the baking sheet before the wire rack?
When coming out of the oven, the dough is fragile; the residual heat of the baking sheet finishes the cooking and sets the base without breaking the cookie.
How to know the exact moment to take the cookies out of the oven?
Observe the edges: when they are firm and lightly golden, remove the baking sheet even if the center still seems soft.
Why did the cookies spread too much and become too thin on the baking sheet?
This occurs if the butter is melted liquid or too hot, or if the dough is not firm enough before the oven.
Can I use aluminum foil instead of parchment paper?
Parchment paper or silicone mat is preferable; aluminum foil conducts heat too fast and can burn the bottom of the cookies.
