Chocolate Chip Cookies

I love a great cookie recipe! Sad that they don't all come out great, huh? Here's a foolproof recipe guaranteed to satisfy your taste buds! Crunchy on the outside yet soft and chewy in the middle with heavenly morsels of chocolate chips distributed throughout.

The burnt butter and nutmeg give this cookie an extra oomph while cutting off some of the sweetness, so it's not a mouthful of sugar, rather it brings out the best in all of the ingredients. Creating the perfect flavor profile to this classic cookie.

The chocolate chip cookie was invented by American chefs Ruth Graves Wakefield and Sue Brides in 1938. She invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a popular restaurant that featured home cooking. Hence the famous name "Toll House Chocolate chip cookies

Let's get baking!

Quick tutorial

Recipe card

If you use granulated sugar please reduce 20g from the recipe, as it would taste overly sweet due to the size of the sugar granules

Can margarine act as a substitute for butter?

Yes. However, I highly recommend that you don't because as you cheapen out the ingredients the taste of the cookie is affected. That's not all it changes either, if you want the perfect cookie that spreads and cracks slightly on the top you need to use 100% butter. If you are short on butter, you can substitute half of the butter with another half of margarine or fat spread of your preference.

Can we burn all of the butter instead of just 20g?

It's up to your taste preference really, but yes, you can use all burnt butter. It would give a stronger, nuttier flavor to the cookie.

Are both kinds of sugars mandatory?

I've used brown and castor sugar because they have different properties which contribute to the final product even though technically they are both sweeteners. Brown sugar is mandatory for this recipe, this is what makes the cookie dense and chewy so you wouldn't want to miss out on that.

Can we add any nuts or other flavor nuggets?

Yes! You can use any kind of chocolate (dark, milk, ruby, etc.), nuts, or even tiny marshmallows. My personal choice is dark chocolate because I don't like overly sweet cookies. As for the nuts, you can use any type but make sure they're roasted a little bit. My go-to would be almonds or hazelnuts. (You can also choose to leave it out completely in case you are allergic or simply not a fan).