Chocolate chip cookies are always a go-to family favourite. Whether you enjoy the cookies as a dessert, a snack, or just in need of something sweet – there is always time for chocolate chip cookies.
Now, get ready with your family to make Chocolate Chip Cookies that are soft, chewy, and of course, delicious!
- 2 cups all-purpose flour
- 1 tsp baking soda (or 2 tsp baking powder)
- 1 tsp salt
- 1 cup very soft butter (or 1 cup coconut oil, less 2 tbsp)
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 tsp vanilla extract (or one vanilla bean, seeded)
- 2 eggs (or ½ cup applesauce, or ½ cup aquafaba)
- 1 cup chocolate chips (you can use an assortment of white, milk, and caramel, cut up candy bars, cacao nibs, nuts, seeds, etc)
- 2 bowls
- Measuring cups
- Parchment paper
- Cookie sheet/baking tray
- Preheat oven to 375°F
- Combine sugars and butter together and mix vigorously until light and fluffy
- In another bowl add flour, baking soda, and salt
- Beat eggs and vanilla into butter mixture
- Add flour mix gradually. Add chocolate chips and roll the dough into balls
- Line baking tray with parchment paper and place dough 2 inches apart
- Bake for 10 minutes
Q&A with Alexandra Lai
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
IS THIS YOUR FAVOURITE COOKIE RECIPE?
AL: I would say, for sure! This is the recipe I can make in my sleep. I make it when I am happy, I make it when I am sad – I am always in the mood for these cookies.
IS THERE ANYTHING I CAN SUBSTITUTE TO MAKE THE COOKIES GLUTEN-FREE?
AL: Yes! These cookies hold up well as Gluten-Free. The only thing you would need to change in this recipe is your flour, and what you decide to add as your mix-in.
DOES THE TYPE OF BUTTER MATTER?
AL: I always use salted butter because that’s what I have on hand. If you are using an unsalted butter, just add a pinch of salt. The salt helps all the flavors activate on your taste buds.
WHAT IF I DO NOT HAVE BROWN SUGAR?
AL: That’s fine! You can use equal amount of white sugar, or you can make your own brown sugar. It’s one cup of white sugar to 1 tsp of molasses. If you don’t have molasses, you can substitute with maple syrup. The maple syrup will taste a little different, however, you’re still going to get that nice caramel taste, and moistness that it brings to a cookie.
HOW DO YOU KEEP YOUR BROWN SUGAR FRESH AND SOFT?
AL: That is a great question! You can put one slice of bread in with your brown sugar, and that will help absorb any of the moisture. This way, your brown sugar doesn’t get hard. One slice of bread should do the trick. Once the bread has hardened, you can replace it with a fresh slice.
WHAT IF I DO NOT HAVE A CONVECTION OVEN?
AL: My oven is convection. However, if you do not have a convection oven, you can still set your oven at 375 – It might just take a little bit longer.
SHOULD I LET THE COOKIE SIT IN THE OVEN ONCE COMPLETED?
AL: No, I wouldn’t! I always take them out immediately – but that’s because I am very impatient, and I always love to eat. If you let the cookies sit in the oven once completed, even if the oven is off, they will continue to cook. This will make them crunchier, and also increase your chances of burning the bottoms.
WHAT IS THE BEST WAY TO STORE THE COOKIES AFTER THEY ARE MADE?
AL: Great question. Air tight containers. The more air in the container, the harder your cookies will get over time. These cookies hold up well frozen. You can put them in an air tight container and pop them in the freezer before or after they have been baked. If you are making the cookies after being frozen, just ensure the dough reaches room temperature before you bake them.
ARE YOU GOING LIVE AGAIN?
AL: Yes, we are! At least once a week.