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30 Minute Chocolate Chip Cookies

A quick and delightful recipe for chocolate chip cookies with a warm, gooey center and a perfect crunch, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 120 g Unsalted Butter, Soft Creates a moist base for the cookies.
  • 80 g Light Brown Sugar Adds depth of caramel flavor.
  • 85 g Demerara Sugar Provides crunch and sweetness.
  • 35 g Whole Egg Binds ingredients together.
  • ½ tsp Vanilla Paste Enhances the flavor profile.
Dry Ingredients
  • 140 g Plain Flour / All Purpose Flour Forms structure and chewiness.
  • 1 g Baking Powder Helps cookies rise.
  • ½ tsp Salt Balances sweetness.
Chocolate
  • 100 g 70% Dark Chocolate, chopped Melts into luscious puddles in the cookies.

Method
 

Preparation
  1. Cream the unsalted butter, light brown sugar, and demerara sugar together in a mixing bowl for about 3 minutes until light and fluffy.
  2. Add the whisked egg and vanilla paste to the mixture and beat until fully integrated.
Mixing
  1. Sift the plain flour, baking powder, and salt into the wet ingredients and fold gently until just combined.
  2. Fold in the chopped dark chocolate until evenly distributed.
Baking
  1. Roll the dough into balls weighing approximately 65g each and place them on a baking tray lined with parchment paper.
  2. Preheat the oven to 190C (non-fan assisted) and bake the cookies for 12-14 minutes until edges are golden brown.
Cooling
  1. Let cookies cool on the baking tray for a few minutes before transferring to a wire rack or enjoy them warm.

Notes

For added flavor, mix in a pinch of cinnamon or espresso powder. You can also top with sea salt before baking for extra contrast. Store in an airtight container for up to a week or freeze cookie dough balls for longer storage.