The Sweet Life Of Amira’s Chocolate Chip Cookies
Hi everyone, my name is Amira, and I run @the_sweetlife_of_amirarabah. I’m an explorer, a photographer, and a baker! Today I’m very excited because after taking some time to perfect my cookie recipe, I'm finally ready to share it! These cookies are gooey, soft, and my favorite part BIG! I also will be sharing my tips on how I get the perfect chocolate chip cookie, and I will be posting gram units, as well as cups! Now let’s get started!
Baking Tips
Use Room Temperature Ingredients - It may not seem necessary, but trust me it makes a huge difference! If your ingredients are too cold it can affect the texture of your dough, which ends in a bad cookie.
Always Scrape down the sides of your bowl - This will help you create consistency within your dough, creating beautiful cookies!
Don’t Over Mix - This will result in a tough cookie, and you’ll notice that your cookies won’t spread.
Always add your dry ingredients to your wet ingredients
How to freeze dough for later use:
1. After you’ve chilled your dough in the fridge, roll the cookie dough into 6 oz balls, (or smaller depending on how big you’d like your cookies).
2. Place your solid cookie dough balls into labeled ziplock bags.
3. Cookie dough can be frozen for up to three months.
4. Once you decide to bake your cookies line them on a tray with parchment paper, and allow them to sit at room temperature for 5-10 minutes to soften. Then bake according to recipe instructions.
Ingredients
Butter - 1 & 1/4 cup (284 grams)
Granulated Sugar - 3/4 cup (142 grams)
Light Brown Sugar - 1/2 cup (100 grams)
Salt - 1 & 1/4 tsp (6 grams)
Vanilla - 1 & 1/4 tsp (4 grams)
Eggs - 3 each (170 grams)
Baking Soda - 1 tsp (5 grams)
All Purpose Flour - 2 & 1/4 cups (300 grams)
Chocolate Chips - 2 cups (350 grams)
Recipe
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, and both sugars together on medium speed until combined and fluffy, about 2 minutes. Make sure to scrape down the sides and bottom of the bowl as needed.
2. Beat in the vanilla then your eggs one at a time. Make sure to scrape down the sides and bottom of the bowl after each addition. It will look a little separated and that is okay, it will end up coming together.
3. In a separate bowl combine your dry ingredients. Add into your wet ingredients at low speed until combined, then gradually increase speed. Make sure to scrape down the sides and bottom of the bowl as needed.
4. Once the dough is fully combined fold in your chocolate chips by hand, and place the dough in the fridge to chill before scooping, about 1 hour.
5. Once chilled, make 4 oz scoops (or 1/3 cup) and place onto a sheet lined with parchment. Bake at 350 F for 10 to 15 mins, your edges should be firm and your center soft. You can make the cookies smaller if you want too, just cook for 5-10 mins instead.
6. Optional - Decorate with chocolate drizzle, and sprinkles! You guys know I like to add fun, and creativity to every dessert! What’s awesome about baking is that you have 100% creative control! You can add different mix-ins, and different toppings so have fun with it! I can’t wait to see you guys bake my recipe, and add your own creative spin!
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