Homemade chocolate chip cookies

Homemade chocolate chip cookies

40 ‘

6 servings


488 kcal

How to make homemade chocolate chip cookies

Today in the Family Kitchen with Javier Romero we have some delicious homemade chocolate chip cookies. A easy and fun recipe with which you can have a very pleasant time cooking with your kids. They will have a great time kneading and shaping cookies in the shape of cookies.

The origin of cookies can be determined about 10,000 years agowhen nomads needed food that was easy to transport and high in energy. The funny thing is that a mistake is the reason for the creation of the first cookies, as they get out of control of heat when cooking cereal. In the 3rd century, already in the Roman Empire, the chef Apicius cooked a mass of cereals on both sides and called this bis coctum, something very similar to a biscuit.

During the European Middle Ages consumption has increased of this boiled yeast-free dough to which meat and egg juice have been added. It was food for armies, ship’s crew and villagers, so we can conclude that those who consumed cookies were popular classes. From there, it became known as a biscuit inspired by the widely used crepe in France called galette.

And as is often the case with many foods throughout history, there is always a royal house or someone famous turns popular food into high-end consumption. In this case, they are Medici, in him Italian Renaissancewhich give sweet cookies a high status. From there, the prestigious chefs they had hired began to incorporate more ingredients and prepare new creations. The various marriages between the European royal houses and the conquerors made cookies distributed throughout Europe and America.

It was not until the 18th century that biscuit production began from small businesses to large factories. Today they are a highly commercialized product and suitable for all pockets.

Ingredients for 6 people

Ingredient photo

1 – Melt the chocolate with the butter and powdered sugar

We start by placing the pot on the fire with a little water on the bottom. The fire should be of low intensity and the pot will be large enough to place a metal bowl without touching the bottom, but to remain slightly submerged in the water. Then we will put the chocolate, 125 of the 250 g butter indicated in the ingredients, and the powdered sugar in the bowl.

Melt the chocolate with the butter and powdered sugar

2 – Remove the melted chocolate from the heat

We will stir until everything melts and in which it is and we have a homogeneous mixture, we will remove the chocolate from the heat, allowing it to harden.

Remove the melted chocolate from the heat

3 – Mix the butter with the sugar

If you have a mechanical mixer like mine (SEE HERE), you can melt the chocolate while the mixer kneads the biscuit mixture. For this purpose we will put the remaining 125 g of butter left together with the sugar (normal) and we will start beating with medium speed and with the kneading accessory.

Mix the butter with the sugar

4 – Add the eggs

When they mix well, we will put the eggs one by one, without adding the next, while the previous one integrates perfectly into the dough.

Add the eggs

5 – Add the melted chocolate and stir

After mixing the eggs, we will pour all the melted chocolate and wait for it to integrate.

Add the melted chocolate and stir

6 – Change flour and yeast

To finish the dough, we will add the flour mixed with the yeast tablespoon by tablespoon until everything is turned on.

Displacement of flour and yeast

7 – Finish the dough and put it in the fridge

Now we will throw all the dough in aluminum foil, give it the shape of a cylinder and after covering it well, we will put it in the refrigerator for 4-5 hours so that it is firm.

Finish the dough and put it in the fridge

8 – Roll out the dough

After this time we will have a flat surface and sprinkle a little flour. Then we will place the dough and stretch it with a rolling pin dipped in flour so that it does not stick. If you see it sticking as you stretch, sprinkle more flour on the dough.

Roll out the dough

9 – Cut the chocolate chip cookies

When we stretch it well, we will shape the cookies with the pasta knife (see in the presentation of the recipe) and place them on baking paper, which we will put on a flat pan or the rack of the oven itself.

Cut the chocolate chip cookies

10 – Bake the cookies

We turn on the oven at 200 ° C with heating up and down WITHOUT a fan and when it is hot we will bake the cookies for about 13 minutes.

Bake the cookies

11 – Allow the cookies to cool

After 13 minutes we will check if they are ready by lightly pressing one of them. If you see that they are too soft, leave them for another minute or two. If only the surface is a little soft, take them out of the oven, because when they cool, they will harden completely. If you leave them until they harden in the oven, then they will be like a stone when they cool.

Allow the cookies to cool

12 – We’re done with the homemade chocolate chip cookies.

And that’s it, friends, we’re done with our homemade chocolate chip cookies. A recipe that I hope you will prepare very soon at home with the help of your children and tell me what you think about the experience on social networks. Nothing more for today, more tomorrow and better here at Family Kitchen.

We're done with the homemade chocolate chip cookies.


Thanks for reading.
55000 Recipes

Leave a Comment