ステラおばさん風♪チョコチップクッキー 
Aunt Stella-Style Chocolate Chip Cookies
I reduced the all-purpose flour to make cookies closer to Aunt Stella's style. These are crispy chocolate chip cookies where you can really taste the butter.
The story behind this recipe
The chocolate chip cookies I usually make were quite dense with 100g of butter to 200g of all-purpose flour. I wanted to create cookies that were crispy and buttery like Aunt Stella's, so I boldly reduced the flour!
Aunt Stella-Style Chocolate Chip Cookies
I reduced the all-purpose flour to make cookies closer to Aunt Stella's style. These are crispy chocolate chip cookies where you can really taste the butter.
The story behind this recipe
The chocolate chip cookies I usually make were quite dense with 100g of butter to 200g of all-purpose flour. I wanted to create cookies that were crispy and buttery like Aunt Stella's, so I boldly reduced the flour!
Cooking Instructions
- 1
If using a chocolate bar, chop it into pieces. Larger pieces taste great!
- 2
Let the butter sit at room temperature or soften it in the microwave (about 30 seconds at 500W).
- 3
Mix the softened butter with a whisk until it becomes pale.
- 4
Add the sugar and mix well until fluffy.
- 5
Add the egg and mix well. It's okay if it separates a bit! If using vanilla extract or essence, add it here!
- 6
Sift in the all-purpose flour and gently fold with a spatula.
- 7
Once the flour is incorporated, add the chocolate chips and mix until evenly distributed.
- 8
Using two spoons, drop the dough onto a baking sheet lined with parchment paper, shaping as you go. Leave space between them as they will spread when baking.
- 9
Bake in a preheated oven at 340°F (170°C) for 10-15 minutes. Once cooled, they're ready! (If not crispy, increase to 355°F (180°C) or bake for an additional 5 minutes.)
- 10
For matcha white chocolate chip cookies, replace 5g of flour with matcha powder and use white chocolate chips. It's the perfect combination!
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