For the fifth installment of my 13-Week Project, I am taking a delicious detour into my kitchen to share my recipe for the best cookies in the world: authentic American Chocolate Chip Cookies!
I brought the inspiration for this recipe back from one of my roadtrips across the USA, and the cookies taste truly incredible. I tinkered with the proportions in my kitchen for a long time until they finally tasted and felt just the way I remembered them from vacation: lightly crisp around the edges and wonderfully soft and chewy in the center.
Ingredients You Need
- 100 g white granulated sugar
- 100 g brown cane sugar
- 300 g all-purpose flour
- 2 eggs
- 1 pinch of salt
- 1 packet vanilla sugar (or 1 tsp pure vanilla extract)
- 1 teaspoon baking soda (Natron)
- 125 g butter
- 150–200 g semi-sweet chocolate chips
Melt the butter first, let it cool briefly, and then mix all ingredients together into a soft dough. Drop teaspoon-sized mounds onto a baking sheet lined with parchment paper (leave plenty of space between them, as they spread!) and bake for just 8–10 minutes at 190 °C (375 °F). Chopped pecans, walnuts, or a spoonful of baking cocoa also work wonderfully!
🍪 Recipe Card: Michi’s USA Chocolate Chip Cookies
🛒 Ingredients
- 125 g melted butter
- 100 g white sugar + 100 g brown cane sugar
- 2 eggs
- 1 packet vanilla sugar (or 1 tsp vanilla)
- 300 g all-purpose flour
- 1 tsp baking soda & 1 pinch of salt
- 150–200 g bake-stable chocolate chips
👩🍳 Instructions
- Melt butter & whisk sugars: Whisk the melted butter with both white and brown sugar, vanilla, and eggs until creamy.
- Combine dry ingredients: Stir in flour, baking soda, and salt until just combined.
- Fold in chocolate: Stir in plenty of chocolate chips (and chopped nuts if desired).
- Bake briefly: Place teaspoon-sized dough mounds onto a parchment-lined sheet pan and bake at 190 °C for only 8–10 minutes – take them out while the centers still look soft!
