Chocolate chip cookies taste like my gramma’s house.
I don’t mean that in a weird way. But my gramma has been the only person in my life to ever make chocolate chip cookies. We had them occasionally at family parties, but it wasn’t like I was an addict. I love them, but never craved them. Then I came to Spain.
Holy chocolate chip cookie craving, Batman! Maybe this is because the only version of a chocolate cookie that I’ve seen in either of my small towns has been Chips Ahoy in the grocery store, and for some reason those crunchy little packaged guys just don’t hit the spot. Plus, I’m cheap and who wants to pay for a package of mediocre cookies when you could make the most delicious cookies ever for much cheaper.
I realized that my boyfriend must have never tried CCCs and I had to rectify the situation. After having success with both apple pie and banana bread, I figured cookies were a logical next step. I set out to find a recipe that didn’t have weird ingredients because I’m literally the laziest baker ever and ain’t no one got time for ingredients like lard, because…lard. Anyway, I found a recipe that I’ve adapted to be 100% Spain friendly and I’ve been meaning to share it with you all because it seems like the right thing to do. Without further ado, Triple Cs.
- 1.5 cups (360 ml) of all-purpose flour (harina de trigo)
- 1/2 teaspoon of baking soda (bicarbonato sódico)
- 1/2 teaspoon of salt (less if your butter is salted, in my opinion)
- 1/2 cup room temperature, or slightly cooler, butter (113 grams) (mantequilla sin sal)
- 1/2 cup of granulated white sugar (azucar)
- 1/2 cup of brown sugar (azucar moreno)
- 1 large egg, beaten (huevo fresco L)
- 1 teaspoon of vanilla extract (I made my own last year because it’s much cheaper than buying those tiny bottles, plus I was too lazy to search for it in my town and preferred waiting a month until the vanilla was ready to be used)
- 1 package of chocolate chips, but you won’t need the whole thing (gotas de chocolate)
- Yield: 18 3-inch cookies
- Pre-heat oven to 190°C (375°F). Use the “fan” setting, pictured above.
- Beat soft-ish* butter with sugars and the egg until it’s nice and homogeneous. I use a fork, because I’m too cheap/lazy to buy a whisk- are you sensing a theme here? (*I learned some helpful cooking chemistry: the harder your butter when you prepare the cookies, the rounder or “fluffier” they’ll turn out. If your dough is too soft before putting the cookies in the oven, they’ll flatten and be too crunchy. That kind of problem is usually the butter’s fault, not the baking soda’s fault. I like to take my 113 grams of butter out of the fridge, put it on a plate, and microwave in 10 second intervals until it smooshes a bit when I poke it, but not so long that any butter has pooled and melted, or feels warm to the touch.)
- Add in your vanilla extract. Maybe vanilla extract isn’t entirely necessary, but I’ll never know because I have a never ending supply cause I made mine and all I have to do is add a little vodka to the jar every time I use some. You could try that vanilla sugar from Mercadona, but you’d probably have to use a decent amount to get the flavor. Experiment!
- Sprinkle in salt and baking soda and mix. Let me note here that I know your supposed to mix the dry ingredients separately before adding them to the wet ingredients. I think you’ll understand by this point why I didn’t do that. It’s just another thing to wash after and… yeah… coughlazycough.
- Add flour gradually while mixing. The dough will start to get really thick and well…doughy. YUM!
- Add chocolate chips to the thick dough. Eyeball it. Add as many or as few as you please! Go nuts! You could even ADD nuts!
- Line a baking sheet with foil or parchment paper.
- Make balls out of the dough and form rows on the baking sheet. I make balls that are approximately 1.5 inches tall. I usually make around 16-20 cookies, and usually can’t fit them all on one tray so I just bake the last few right after the first batch is done. Don’t take too long to make the balls, as the butter will be softening in your hands and remember: softer butter=flatter crunchier cookies.
- Bake in the pre-heated oven for approximately 10 minutes. Once the edges start to get a little browned, take them out. Burnt cookie is worse than chewy cookie, in my opinion.
So, easy enough, right? If you have any questions don’t hesitate to ask in the comments below! Happy cookie time!