Even though most of the time I would probably choose crispy chocolate chip cookies – I also would never mind having a few soft chocolate chip cookies. Soft chocolate chip cookies have a cake-y texture, they’re big and remind me of a muffin top texture-wise.
This soft chocolate chip recipe is so easy to make and kids love them. Perfect for Christmas or even if you just want to bake something yummy and easy.
Photo: Natalie Levin
Soft Chocolate Chip Cookies
25-30 cookies
Ingredients:
100 grams (3/4 stick) butter, at room temperature
200 grams (1 cup) sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 large egg
200 ml. (1 cup) sour cream
30 ml. (2 tbsp.) milk
280 grams (2 cups) all-purpose flour
125 grams (1 1/4 cups) almond meal
1/2 tsp. baking soda
1/2 tsp. baking powder
200 grams dark chocolate, chopped
Preparation:
- Preheat oven to 180c degrees and line trays with baking paper.
- In a bowl of an electric mixer with paddle attachment, place butter, sugar, vanilla and salt and blend at high speed until the mixture is creamy and light.
- Add egg and blend well until it is incorporated in the batter.
- Add cream and milk and blend into a smooth mixture.
- Add flour, almonds, baking soda, baking powder and chopped chocolate and mix until you get a slightly sticky dough.
- Using 2 teaspoons (or an ice cream scoop) form mounds of dough and place on a baking tray.
- Gently lever the top with your hands.
- Bake for about 10-15 minutes or until golden brown.
- Cool completely and store in a sealed box.
Notes:
- Keep the cookies in a sealed box up to a week.
- You can use dark chocolate, milk or white and combine between the different kinds.
- You can add nuts or any other addition you like.