The chocolate chip cookie was invented in 1938 by Ruth Wakefield after she started serving them across the street from the local inn in Whitman, Massachusetts, she got inspiration and ideas for the cookies when her children came home one day with a turkey nest. . The cookie was originally made with a mixture of butter, sugar, vanilla, and eggs. In 1949 the Toll House in Whitman released its chocolate chip cookie recipe to the public. It’s 9 o’clock on a cold February night.

Chocolate chip cookies are a favorite open kitchen dessert and it’s easy to see why. Soft, fluffy, and chewy, these can be an irresistible indulgence. Glazed with salt on the outside and kissed sweetly by buttery vanilla sugar within, taste-wise we guarantee you won’t be able to eat just one! These salty and sugary salted chocolate chip cookies are the perfect way to use up that leftover egg yolk you might have. The egg gives these cookies a moist and rich texture while the salt rounds out their flavor. This recipe yields around 22 – 24 large cookies, so it’s perfect for big events or baking parties!

Chocolate chip cookies are delicious but also very complicated to prepare. This recipe from Easy Halal Recipes is the only one you will ever need. Rich and crisp on the outside, with a soft, tender center that provides great contrast in taste, these cookies are intoxicating and not overkill.

Ingredients: 

4 cups of all-purpose flour 

1 teaspoon of baking soda 

1 teaspoon of salt 

1 one full stick of butter at room temperature (unsalted and no substitutes such as vegetables, low fat) 

1 cup or 8 ounces of brown sugar 

2 teaspoons of flavoring (vanilla extract) 

2 teaspoons of vanilla extract 

2 large eggs at room temperature 

24 tablespoons of Hershey’s chocolate chips

Chocolate chip cookies with Nescafe

Instructions:

Mix the flour, baking soda, salt, and brown sugar, which determines the flavor of this cookie batter together in a bowl, and set them aside for now. In another mixing bowl use an electric mixer to beat together butter and sugar until it has a light texture Ideally you want it to be like icing (very fluffy) if it gets too stiff add some sort of liquid like milk or water. Once the mix has been beaten together until its light brown color has come out of the mix add the eggs and vanilla add the flour mixture to the wet ingredients a little bit at a time until it becomes too stiff to stir this point you want it so that you can no longer see any flour in your batter, but be careful not to over-mix or else your cookies will come out the dough after mixing transfer the dough into a baking tray lined with parchment paper and press your dough into the tray using a spoon to create cookies, you should be able to fit about 10-12 cookies per pan. You can also use a spatula or your hands just make sure to get the batter as flat as possible after each cookie has been pressed down, flatten it further with your hand or spatula until it is about 1/2 inch thick. You don't want your cookies too thin or they will get burnt on the bottom while they bake bake your cookies for about 10-12 minutes, or until the edges are a light golden brown in color.

For someone who prefers to eat desserts in the evening hours, or who just wants a sweet treat at any time during the day, indulging in a couple of chocolate chip cookies might be the most satisfying decision. What makes this particular kind of cookie so delicious? During baking, the sugars will begin to combine with the butter, creating a caramelized taste that is truly incomparable. Add chips (or other nibbled ones) in between two flat pieces of pristinely prepared cookie and pop just 10 minutes into an oven then you’re ready to indulge. These tastes will suddenly become hard to resist as you remind yourself not to stuff your face with a trillion cookies! The whole thing is golden brown, crispy, and has just the perfect amount of crunch. How can you resist?

‍