Chocolate chip cookies (American cookies)

Name: Chocolate chip cookies (American cookies) - Claudia L.
Ingredients: 450 g flour; 250 g margarine for baking; 300 g sugar; 2 eggs; 200 g plain milk chocolate; 1 teaspoon baking powder; 1 teaspoon rum essence; 1 pinch of salt

Dessert - Chocolate chip cookies (American cookies) by Claudia L. - Recipia

The first time I tried making these chocolate cookies, I was in a rush because someone had just told me they were coming over, and I had nothing sweet at home. I quickly made the dough, put it on a tray, but of course, I placed them way too close to each other. In the end, I pulled out a big, crunchy sheet of... I don’t know what, but definitely not cookies like in the pictures. Since then, I’ve repeated this recipe, adjusted it, changed a few things here and there, and learned where I usually go wrong. I’ve arrived at a version that I like, it turns out well almost every time, and no one is left waiting when something is baking in the oven. Quick Info From the quantities below, you’ll get about two large trays, which means approximately 35-40 standard-sized cookies (I know, it seems like a lot, but they disappear quickly). It takes about an hour including cooling time. It’s not hard, but if you have a mixer, everything goes faster. Difficulty level: accessible to anyone who knows how to beat some eggs, but don’t expect them all to come out perfectly round — they taste great anyway. Ingredients and Their Roles Flour – 450 grams. Provides structure to the cookies; don’t try to use less, or they’ll be too soft and spread too much. Baking margarine – 250 grams. I also use butter when I feel like it, but with margarine, they come out more tender and don’t seem to dry out as quickly. Don’t just grab any margarine; choose a good one without any weird flavor. Sugar – 300 grams. It might seem like a lot, but they don’t turn out very sweet, especially if you use dark chocolate. If you only use milk chocolate, you can reduce it a bit. Eggs – 2 pieces. They bind the dough and help it hold together without cracking. Plain milk chocolate – 200 grams. You can use dark chocolate too, but milk chocolate creates a nice contrast with the dough. I chop the chocolate with a knife instead of using store-bought chips because I like to have irregular pieces. Baking powder – 1 packet (10 grams). Adds a bit of airiness to the cookies so they aren’t flat like biscuits. Rum essence – 1 teaspoon. I never add more, otherwise, it overpowers the taste of the chocolate. If you don’t like it, skip it. Salt – a pinch. Don’t skip it, even though it seems like a little; it enhances the flavor of the chocolate and prevents them from tasting bland. Preparation Method 1. I start with the chocolate, as it’s the most tedious part: I chop it into tiny cubes. They don’t have to be uniform; in fact, I prefer them to be uneven, so I find both big and small pieces in each cookie. I’ve tried using store-bought chips, but it’s just not the same, honestly. 2. In a large bowl (really large, because the dough rises), I put the margarine, which should be at room temperature — don’t melt it or take it straight from the fridge, or you’ll get frustrated mixing. I add the sugar and beat with a mixer for about 2-3 minutes until it lightens in color and becomes creamy. 3. I crack the eggs directly over the margarine and sugar, add the salt and rum essence, then mix for another minute or two, just to combine, not to make it frothy. 4. I mix the flour separately with the baking powder, stir well with a spoon, then add it in 3-4 batches to the wet mixture. I don’t add all the flour at once because sometimes (I don’t know why), depending on the eggs or margarine, you might need a little more or less. The dough should be thick but soft and not sticky to the hands. 5. Once the flour is incorporated, I add the chocolate pieces and mix a few times with a wooden spoon. I don’t overmix; otherwise, the cookies become tough after baking. 6. I preheat the oven to 180°C. I line a large tray with baking paper. Using a spoon (or, when I’m feeling fancy, an ice cream scoop), I take portions and place them on the tray, about 5 cm apart. I don’t flatten them; I leave them as little mounds, as they will flatten out in the oven. 7. I bake the tray for about 20 minutes. After about 15 minutes, I check on them. The edges should be slightly golden, and the middle will feel soft if you press it with your finger, but don’t let it brown too much, as it hardens significantly when it cools. 8. After taking them out of the oven, I let the tray sit for about 5 minutes on the counter — I don’t try to move them immediately because they break while warm. After that, I carefully lift them with a spatula and place them on a rack or paper to cool completely. When they’re warm, they still seem soft, but once cooled, they have that perfect crunchy texture on the edges and soft in the middle, just as they should be. Why I Make These Cookies Often These are the kind of treats that don’t take hours to make, yet everyone thinks you’ve spent time on fancy recipes. I make them when friends come over, when I need something to nibble on with coffee, or when a chocolate craving hits and I want to whip something up quickly. They keep well for a few days, sometimes even a week if no one attacks them first. They don’t require expensive ingredients or pastry techniques. Plus, you can adapt them based on your cravings or what you have at home — you rarely go wrong with this recipe. Tips, Variations, and Serving Ideas Useful Tips Don’t rush to take the cookies out of the oven when they seem too soft — they firm up as they cool, trust me. If you leave them too long, they become like plain biscuits, and all expectations go out the window. Don’t overmix when adding the flour and chocolate — I think many rush here and wonder why they’re rock-hard the next day. If you have kids around, don’t add too much rum essence; sometimes it’s too strong for their tastes. Always use baking paper; don’t rely on greased trays, as they stick, burn on the bottom, and it’s not worth the hassle. Leave space between them on the tray; otherwise, they’ll merge into one big piece, and you’ll have to cut them like a cake (though I admit mine have come out like that too, and they were still good). Substitutions and Adaptations You can swap margarine for butter — I’ve done that, and they turned out more flavorful, but not as tender after two days. If you want something healthier, use brown sugar, but be aware it will slightly change the color and texture, making them a bit denser. For a gluten-free version, I’ve tried using a gluten-free flour mix from the store (let’s say 70% of the amount, the rest almond flour) — it turns out pretty okay, although not as elastic inside. If you want to skip the eggs, you can replace them with two tablespoons of banana puree, but the taste will be a bit different, especially if you use dark chocolate; it becomes quite intense. Variations Instead of milk chocolate, raisins, dried cranberries, or chopped hazelnuts work very well too. I’ve also tried adding pieces of caramel (the harder kind) — the result is surprising for those who are curious. If you like the flavor of vanilla, you can replace the rum essence with vanilla extract. Or combine both, but be careful not to overdo it. For toppings, I’ve seen people sprinkle a little coarse salt on top before baking — for contrast. I’m not a fan, but others might enjoy it. Serving They go best with a glass of cold milk, but they’re also perfect with coffee, in the morning or afternoon. If you want to serve them when you have guests, they look great on a large plate, stacked on top of each other, perhaps with some fruit on the side — oranges or banana slices. They’re also good as a quick dessert, with vanilla ice cream and some chocolate sauce drizzled on top. I’ve seen combinations with Greek yogurt or cream cheese, but I find them too loaded. Frequently Asked Questions My cookies spread too much while baking. What did I do wrong? Usually, it’s because the margarine or butter was too soft, or you didn’t use enough flour. If you chill the dough for 30 minutes before putting it on the tray, this issue is largely resolved. If I don’t have a mixer, can I make the dough by hand? Yes, but you’ll need to work hard at the beginning, rubbing the margarine with the sugar until it becomes creamy. It’s more effort, but in the end, it will turn out the same. A whisk or a wooden spoon works well if you have patience. Can I halve the quantities if I don’t want that many? Sure, I’ve often made just half the amount, and there’s no difference. However, it’s a shame, as they disappear quickly anyway. Can the cookies be frozen? Yes, both the raw dough and the baked cookies. Roll the dough into balls and place them on a tray in the freezer, then transfer them to a bag — when you want to make cookies, just put them directly on the tray and bake for an extra 2-3 minutes. Baked cookies last about a month in the freezer, but they don’t hold their flavor as well when defrosted. If I don’t want to use rum essence, what can I substitute it with? Vanilla, orange, or even a bit of cinnamon. I’ve also used finely grated lemon zest, but in that case, I’d choose a darker chocolate to balance the flavors. Can I use white chocolate or chocolate with various fillings? You can use white chocolate, but it melts differently and gives a different texture. Fillings like caramel or cream don’t hold up well in baking; they can burn or ooze, so I don’t recommend it unless you’re looking to experiment and don’t mind small surprises on the tray. Nutritional Values (Approximate) For a medium-sized cookie (from the recipe above, you get about 35-40), you’re looking at around 120-140 calories each, with 4-5 g of fat (more if you use butter), 18-20 g of carbohydrates, and 1.5-2 g of protein. They’re not a calorie bomb like cakes with lots of cream, but they’re not exactly diet food either. Sugar is quite present, so they’re not for someone looking for something low-carb, though if you reduce the sugar to 250 g and use dark chocolate with high cocoa content, you can make them a bit more “friendly.” Most importantly: they don’t contain preservatives or all sorts of additives, so at least you know what you’re eating. I’d say they’re about balance — a little treat you can indulge in, especially when you’re craving something homemade and sweet. How to Store and Reheat Once they’ve completely cooled, I store them in a container with a lid at room temperature. They easily last 3-4 days without losing their texture. If you haven’t finished them by the end of the week (which rarely happens, honestly), some may become a little harder, but they won’t spoil. If you want to serve them warm, pop them in the microwave for 30 seconds — no more, or they’ll become too soft or burn. Or place them in a conventional oven for a minute at 150 degrees on baking paper. Some keep them in the fridge, but I don’t recommend it; they harden and lose their flavor. For long-term storage, as I mentioned earlier, you can freeze them and reheat as needed, but it’s best to make them fresh since they don’t last long. If they’ve become too soft, reheating in the oven will “revive” them. That’s the story with these cookies — they’re not at all fussy, but somehow, they never seem to be enough.

Chocolate chip cookies (American cookies)

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