Homemade Chocolate Chip Cookies — Easy Galletas con Chispas de Chocolate

Versión en Español

Homemade chocolate chip cookies, or galletas con chispas de chocolate, are made from a dough of butter, sugar, eggs, flour, and baking powder with a cup of chocolate chips folded in, chilled for 20 minutes, shaped into flat rounds, and baked at 180°C (356°F) for 20 minutes. They take 30 minutes of preparation and 20 minutes of baking, and make 6 servings.

Simple, delicious, and quick, they are perfect for any occasion, on their own or with cold or hot drinks and even frozen desserts.

How to Make Chocolate Chip Cookies?

All you need is flour, butter, eggs, sugar, baking powder, and plenty of chocolate chips. The butter and sugar are mixed, the eggs and flour are added, the chips are folded in gently, and the dough rests in the fridge before shaping and baking.

Nutritional Information

Each of the 6 servings of chocolate chip cookies contains approximately 720 calories, 85 g of carbohydrates, 40 g of fat, 8 g of protein, 3 g of fiber, 48 g of sugars, 140 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chocolate Chip Cookies Recipe

Preparation: 30 minutes
Cooking: 20 minutes
Servings: 6

Ingredients

• 280 g (2⅓ cups) of wheat flour
• 225 g (1 cup) of butter
• 200 g (1 cup) of granulated sugar
• 2 medium eggs
• 1 cup of chocolate chips
• 1 teaspoon of baking powder

Instructions

1. In a large bowl, combine the cold butter and the sugar and mix with a spoon or whisk until even. Add the eggs and keep beating until combined, then add the flour sifted with the baking powder and mix until you get a soft, smooth dough.

2. Add the chocolate chips and fold them in carefully with a spatula or your hands without breaking them. Cover with plastic wrap and chill for about 20 minutes, then knead again for a couple of minutes. Preheat the oven to 180°C (356°F) for at least 10 minutes.

3. Shape the cookies to the size you like, round and slightly flat, place them on a baking tray lined with parchment paper, and bake for 20 minutes. Let them cool to room temperature and serve on their own or with a glass of warm milk, a good coffee, or a frozen dessert.

Additional Tips

Mix your sugars

Combining granulated sugar with brown sugar gives a moister texture, a caramel flavor, and the soft center typical of American style cookies.

Take them out a little early

Remove the cookies when the edges are golden but the centers are still soft, since they keep cooking from the residual heat.

Keep the chips from sinking

Toss the chips in a little flour before adding them, and chill the dough so it holds them evenly.

Frequently Asked Questions (FAQs)

1. Why chill the cookie dough?

The 20 minutes in the fridge firm up the dough and make it easier to shape. A firmer dough also holds the chips better, so they are spread through every cookie.

2. At what temperature and for how long do I bake them?

At 180°C (356°F) for 20 minutes in an oven preheated for at least 10 minutes. Let them cool at room temperature, since they keep cooking from the residual heat.

3. Does the butter go in cold or soft?

In this recipe the butter is used cold and mixed with the sugar until even, then the eggs and finally the flour sifted with the baking powder are added.

4. Can I freeze chocolate chip cookies?

Yes. Freeze the raw dough in balls to bake later, or freeze the baked cookies in airtight containers for up to 3 months.

Origin of Chocolate Chip Cookies

Chocolate chip cookies are credited to Ruth Wakefield, who ran the popular Toll House Inn in Whitman, Massachusetts, where they were first called Toll House Chocolate Crunch Cookies.

Did You Know?

Chocolate has its roots in the Mesoamerican civilizations of present day Mexico, Guatemala, and Honduras, where cacao was grown and used to make bitter, fermented drinks.

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