Chocolate Chip Cookies with Two Sugars
Butter creamed with white and brown sugar, then flour and a generous two cups of chopped chocolate. The two sugars are what give them crisp edges and a chewy middle. Makes about twelve.
Servings: 12
Calories: 249kcal
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened room temperature: cold will not cream, melted gives flat cookies
- ¾ cup white sugar for the crisp edges
- ¾ cup brown sugar for the chewy middle
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate, chopped chopped bar rather than chips: it melts into seams instead of staying round
Instructions
- Heat the oven to 180°C (355°F) before you start, so it is ready when the dough is.
- Cream the white and brown sugars with the butter and the vanilla until smooth and pale.
- Add the eggs one at a time, beating as you go.
- Sift in the flour, baking soda and salt, adding them gradually.
- Fold in the chopped chocolate.
- Put spoonfuls of dough onto a greased tray, spaced well apart because they spread.
- Bake for 10 to 15 minutes, then take them out and let them cool on the tray before moving them.
Notes
Two sugars, two jobs. White sugar spreads and crisps; brown sugar holds moisture and keeps the middle chewy. Using only one gives a cookie that is either uniformly crisp or uniformly soft. Take them out while the centres still look underdone: they carry on cooking on the hot tray, and a cookie that looks finished in the oven is dry by the time it cools. Chopped chocolate from a bar is better than chips here, because chips are made to hold their shape while chopped chocolate melts into seams through the dough.
Nutrition
Calories: 249kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 227mg | Potassium: 78mg | Fiber: 1g | Sugar: 32g | Vitamin A: 73IU | Calcium: 42mg | Iron: 1mg