Chocolate Chip Cookies

Yesterday I got a huge cookie crave, so I just had to bake some. The cookie recipe was inspired from this recipe. Thank you Ambrosia for this wonderful recipe!

I’ve modified the recipe slightly. For example, I didn’t use distilled white vinegar, red food coloring and M&M’s. Also, I used milk chocolate chips instead of white ones and I halved the ingredients. In addition, I used baking soda instead of baking powder, as well as vanilla sugar instead of vanilla extract.

I've read (and learnt the hard way) that it is important to let the cookie dough sit in the refrigerator for some time before baking them. This way you get better tasting cookies, with a nicer texture and they won’t spread too much while baking.

Ingredients (24 cookies):

1 cup and 1 tbsp all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp vanilla sugar

1 tbsp cocoa powder

1/2 cup unsalted butter, softened, but still slightly cold

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tbsp milk

1 large egg, at room temeperature

3.5 oz (100 g) milk chocolate chips

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine flour, baking powder, vanilla sugar and cocoa powder. 
   
3. In a different bowl beat together butter with white and brown sugars until combined. Add the milk and mix to combine. Beat in the egg into the mixture. Scrape down the sides of the bowl.
4. Slowly add about half of the dry ingredients to the sugar-butter-egg mixture, and mix for about 15 seconds. Add another half of the dry ingredients and mix until just combined. 
   

   
5. Carefully fold in most of the chocolate chips in the dough. Tightly cover the cookie dough with plastic wrap and refrigerate for about 6 hours. 
   

   
6. Using two teaspoons place small portions of cookie dough (about the size of a ping pong ball) on a baking sheet lined with parchment paper, spacing them about two inches (5 cm) apart from each other on all sides. Press a few chocolate chips onto the tops of the cookie balls.
   

   
7. Bake for about 12 minutes. Allow the cookies to cool for a couple of minutes before transferring them on another plate.  

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