I reluctantly share this post with the hope that all my Greek friends will still let me make these for them now that they have this recipe 🙂 and can make them at home.
I had a standard family recipe that I tried to use here in Greece, but the results were never the same as the cookies back in the States, so I worked out this recipe, which I now like even better. Sorry Mom! My mom does have the consolation, however, that her recipe was the one I used to steal my husband’s heart. Yes, cookies stole his heart. My children and I call him the Cookie Monster.
Without further delay, here is my recipe for American style Chocolate Chip Cookies in European measurements.
Kristin’s Chocolate Chip Cookie Recipe
-113 grams Butter (left out of the fridge to soften)
-150 grams Brown Sugar
-170 grams Granulated Sugar
-1 teaspoon Vanilla Extract
-1 teaspoon Salt
-1 teaspoon Baking Soda
-2 teaspoons Baking Powder
-420 grams All-Purpose Flour
-200 grams Plain Chocolate Bars cut up into small pieces
1. Preheat your oven to 180 degrees C (or 360 degrees F). If you have a fan option, use the fan (convection), because your cookies will turn out with a slightly crispy outside.
2. Cream butter until thoroughly smooth. You can do this in a stand mixer, with a hand mixer, or if you are old fashioned, a big fork.
3. Mix in both the brown and granulated sugar. Stir together well.
4. Add the 2 eggs and vanilla extract, mix again until all ingredients are combined well.
5. Add the baking soda, baking powder, and salt into flour and mix well. Add the flour mixture in three separate scoops. Mix after adding each scoop so that everything is mixed thoroughly.
6. Add chocolate chunks, mix again. By this point you should avoid using your hand mixer as the chocolate chunks make this pretty difficult to mix. This is great work out for your arms, though.
7. Use a medium sized spoon to scoop out individual cookies. You can plop them right onto your sheet pan (covered with parchment paper or a silpat), or you can roll them in your hands first then smash them down to make them look more finished. If you are going to roll them, it is easier if you put the dough in the refrigerator for 30 minutes first so it gets firm. Either way they will taste delicious. Leave about 5 cm between each cookie because they expand a little when they bake. I can usually fit 16 on a sheet.
8. Bake for 7 minutes (or 8 if you are not using a convection oven). Once you pull them out of the oven it is best to use a spatula to transfer them to a cooling rack, but if you can skip this step for simplicity’s sake. Although they don’t stay as crispy on the edges if you don’t cool them on the rack.
9. Repeat until you have baked all your cookie dough.
You can also make this dough ahead of time and store it wrapped in plastic in the refrigerator for up to 3 days safely.