1. Trivina Kitchen
Published on Jan 20,2016
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Brownies Ingredients:
2 eggs
110gr All Purpose Flour
120gr butter
120gr Brown Sugar
230gr Dark Cooking Chocolate
1 tbsp Dark Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt
Chocolate Chip Cookies Recipe
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Soft and Chewy Chocolate Chip Cookies
Author: Carina Stewart
Recipe type: Baking
Serves: 20
Ingredients
 ½ Cup | 110g | 1 Stick Butter
 ⅔ Cup | 150g Brown Sugar
 ⅓ Cup | 75g White Sugar
 1 Egg
 1 Teaspoon Vanilla Extract
 1⅔ Cup | 200g All Purpose Flour
 1 Teaspoon | 5g Baking Soda
 ½ Teaspoon | 3g Salt
 1 Cup | 200g Chocolate Chips
Instructions
1. In a mixing bowl cream together the butter and sugars until light and pale.
2. Add the egg and vanilla extract and beat until well incorporated.

2. 3. Sieve the flour, baking soda and salt into the mixing bowl and mix together with the butter
mixture until it forms into a cookie dough. Fold the chocolate chips through.
4. Roll about tablespoons worth of dough into balls and place on a lined or greased baking sheet.
5. Bake the cookies in a 190C | 375F oven for 7-10 minutes or until the edges begin to brown.
6. Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed the day of baking but they will stay fresh for 2-3 days in an airtight
container.
Try changing the chocolate chips for dried fruit or nuts.
Unused dough will store in the freezer for 2-3 months. Add 5 minutes extra to the cooking time if
baking
chocolate crinkles:
Makes about 30 cookies
1 cup (128 grams) all purpose flour
1 tsp. (5 ml) baking powder
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt
½ cup (59 grams) unsweetened cocoa powder – sifted
4 oz. (113 grams) of semi-sweet chocolate
4 TBS (56 grams) unsalted butter – softened
1 ½ cups (330 grams) brown sugar – packed
1 tsp. (5 ml) vanilla extract
3 large eggs – room temperature
1 cup (220 grams) white sugar
1 cup (120 grams) powdered sugar (confectioner’s or icing)
Place the flour, baking powder, baking soda and salt in a bowl. Sift in
the cocoa powder and whisk all the ingredients. Set them aside.
Melt the butter and chocolate in a double boiler or in the microwave (if
using the microwave make sure to mix every 15 seconds so it does
not burn). Once melted, mix it well and set aside and cool down.
Place the brown sugar in a bowl and add the vanilla and eggs. Whisk
well. Add the melted chocolate and whisk well. Add the dry ingredients
and mix well with a spatula. Mix until all the dry ingredients are all
incorporated.

3. Cover the bowl with plastic and refrigerate for a minimum of four hours
or until overnight.
Heat the oven to 350 degrees F or 176 C and line two cookie sheets.
Place the sugars in individual shallow bowls.
Make balls using two spoons or a cookie scoop (best option). Roll the
cookie balls in the white sugar first and then in the confectioner’s
sugar. Place the coated cookies on the baking sheet leaving about an
inch in between each cookie.
Place the cookies into the oven and bake for 10 to 12 minutes or until
the edges are set. The cookies will appear to be raw in the middle and
that is fine. Remove the sheets from the oven and place them on a
cooling rack. Allow the cookies to cool down completely on the baking
sheets before you remove them. Enjoy!
You can keep these cookies for up to two weeks in an airtight
container.