Chocolate Chip Cookies:

Name: Chocolate Chip Cookies:
Total time: 5400 s
Yield: 17 cookies
Cuisine: British
Ingredients: 2 & 1/2 cups all-purpose flour; 1 & 1/2 tsp salt; 1 tsp baking soda; 1 cup (225 g) butter; 3/4 cup granulated sugar; 1 & 1/4 cups dark brown sugar; 2 large eggs, room temperature; 2 tsp vanilla extract; 2 cups bittersweet chocolate chips / chocolate bar, chopped; Some glazed cherries / m&m sweets / sprinkles (optional)

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#ChristmasGift #Christmas #ChocolateChipCookies #cookies #ChocolateCookies #dessert #sweetTooth #sweetTreat

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#ChristmasGift #Christmas #ChocolateChipCookies #cookies #ChocolateCookies #dessert #sweetTooth #sweetTreat

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Ingredients

30 mins + 1 hr chilling time

17 cookies

2& 1/2 cups all-purpose flour
1& 1/2 tsp salt
1 tspbaking soda
1 cup (225 g)butter
3/4 cupgranulated sugar
1& 1/4 cups dark brown sugar
2large eggs, room temperature
2 tspvanilla extract
2 cupsbittersweet chocolate chips / chocolate bar, chopped
Some glazed cherries / m&m sweets / sprinkles (optional)

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Steps

30 mins + 1 hr chilling time

1

Whisk the flour, salt, and baking soda in a medium bowl. Set aside. In a separate large bowl, melt the butter. Add in both white and brown sugars and whisk by hand vigorously for about 1 minute.
2

Whisk in the eggs one at a time into the sugar mixture and mix until well combined. Lastly stir in the vanilla.
3

Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chopped chocolate, m&m sweets, glazed cherries, sprinkles. The dough will be soft but DON'T add more flour. It needs to be chilled now to firm up. 
4

✅IMPORTANT NOTE:
Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your cookies will keep their shape better while baking.
5

Scoop 16-17 balls of cookie dough and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking
6

Bake the cookies at 375°F /190°C for about 14-15 minutes roughly, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughy in the middle. It is really important you don't over-bake these cookies otherwise they won't be soft in the middle.
7
8

Let it cool for 5 minutes, then transfer to a wire rack to cool completely. Store them at room temperature in an airtight container for up to 2 days.