Experience the magic of Bero Chocolate Chip Cookies with all-purpose flour, melted butter, and semi-sweet chocolate chips. A quick 10-minute prep leads to a dozen cookies in just 12–13 minutes, offering a week-long delight with a simple lid.
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🧡 Why You’ll Love This Chocolate Chip Cookies Recipe:
- Irresistible Chewiness: Savor the perfect balance of melted butter and sugars, creating a cookie with a delightful chewy texture.
- Time Efficiency: Enjoy the goodness of Bero Chocolate Chip Cookies in just 12–13 minutes, offering a quick and sweet solution to your cravings.
- Long-lasting Freshness: Indulge in the luxury of week-long freshness when stored at room temperature, ensuring these delectable treats remain delicious for an extended period.
❓ What Is Bero Chocolate Chip Cookies Recipe?
Bero Chocolate Chip Cookies can be made with of all-purpose flour, melted butter, and a generous helping of semi-sweet chocolate chips, Bero Chocolate Chip Cookies boast a perfect balance of sweetness and chewiness.
🍫 Bero Chocolate Chip Cookies Ingredients
- 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted & cooled 5 minutes*
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
🍪 How To Make Bero Chocolate Chip Cookies
- Combine the cornstarch, salt, baking soda, and flour in a big bowl and whisk to combine. Put aside.
- Remove any lumps from the brown sugar by whisking the granulated sugar, melted butter, and brown sugar in a medium basin. Beat in the egg and yolk with a whisk.
- Add the vanilla extract and stir to combine. The batter won’t be thick. Use a big spoon or rubber spatula to combine the wet and dry components after pouring. It will look like grease and the dough will be extremely thick and squishy.
- Add the chocolate chips and mix in. Try your best to mix in the chocolate chips, even if the melted butter prevents them from sticking to the dough.
- Refrigerate for two to three hours, or until the dough is firm, or for up to three days. For cookies with less spreading, chill the dough overnight.
- Let the dough sit at room temperature for 10 minutes to soften a little after removing it from the fridge.
- Set oven temperature to 325°F (163°C). Pastry paper or silicone baking mats can be used to line big baking sheets. Put aside.
- For extra-large cookies, use a cookie scoop or a measuring spoon to scoop out 3 tablespoons (or 60 grams) of dough,for medium-large cookies, use 2 heaping tablespoons (or 50 grams).
- Form a ball by rolling it into a taller, more cylindrical shape rather than a wider one. The cookies will bake up thicker if you do this. Continue with the rest of the dough. Onto each baking sheet, drop 8 or 9 dough balls.
- If you want slightly browned edges, bake the cookies for 12–13 minutes. (It may take 14 minutes or longer for XL cookies.) Even though the cookies’ centers appear somewhat soft, they will really set as they cool. Allow ten minutes for the baking sheet to cool.
- In the meanwhile, while the cookies are still warm, press some additional chocolate chips onto the tops. This is only aesthetic and not necessary. Move the cookies from the baking pans to a wire rack to cool entirely after 10 minutes.
- With a lid, cookies can be kept fresh for up to a week when left at room temperature.
💭 Recipe Tips:
- Precise Measurements: Ensure accuracy in measuring ingredients, especially flour, for the perfect cookie texture.
- Softened Butter: Melt and cool the butter for 5 minutes, creating a smooth and workable cookie dough.
- Brown Sugar Smoothing: Whisk granulated sugar, melted butter, and brown sugar to remove any lumps, ensuring a uniform texture.
🍯 What To Serve With Chocolate Chip Cookies?
Serve Chocolate Chip Cookiess with Milk ,Hot Cocoa, Coffee,Tea, Whipped Cream, Peanut Butter, Yogurt Parfait, Caramel Drizzle.
🎚 How To Store Leftovers Chocolate Chip Cookies?
- In the fridge: You can Keep Leftovers Chocolate Chip Cookies fresh for up to a week.
- In the freezer: Store Leftovers Chocolate Chip Cookies for 3 months.
🥵 How To Reheat Leftovers Chocolate Chip Cookies?
- In the oven: Place Leftovers Chocolate Chip Cookies on a baking sheet and reheat for 3–5 minutes 350°F until warm.
- In the microwave: You can reheat Leftovers Chocolate Chip Cookies on a microwave-safe plate for 10–15 seconds.
- In the air-fryer: Place Leftovers Chocolate Chip Cookies in the air-fryer basket and heat for 2–3 minutes at 350°F.
FAQ’S:
How Can I Prevent The Cookies From Spreading Too Much?
Chill the cookie dough in the fridge for 2-3 hours or up to three days before baking. For less spreading, you can also refrigerate the dough overnight.
How Can I Make the Cookies Chewier Instead Of Crispy?
To make the cookies chewier, you can try rolling the dough into taller, more cylindrical shapes rather than wider ones before baking.
Can I Freeze the Cookie Dough For Later Use?
Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking sheet, and freeze. Once frozen, transfer the dough balls to a zip-top bag.
How Can I Make The Cookies More Gooey In the Center?
For gooier centers, press some additional chocolate chips onto the tops of the cookies while they are still warm. Also, consider slightly underbaking the cookies, aiming for softer centers.
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Bero Chocolate Chip Cookies Nutrition Facts:
- Calories: 146
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 76mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Protein: 2g
- Calcium: 11mg
- Iron: 1mg
- Potassium: 52mg
Bero Chocolate Chip Cookies
Description
Experience the magic of Bero Chocolate Chip Cookies with all-purpose flour, melted butter, and semi-sweet chocolate chips. A quick 10-minute prep leads to a dozen cookies in just 12–13 minutes, offering a week-long delight with a simple lid.
Ingredients
Instructions
- Combine the cornstarch, salt, baking soda, and flour in a big bowl and whisk to combine. Put aside.
- Remove any lumps from the brown sugar by whisking the granulated sugar, melted butter, and brown sugar in a medium basin. Beat in the egg and yolk with a whisk.
- Add the vanilla extract and stir to combine. The batter won’t be thick. Use a big spoon or rubber spatula to combine the wet and dry components after pouring. It will look like grease and the dough will be extremely thick and squishy.
- Add the chocolate chips and mix in. Try your best to mix in the chocolate chips, even if the melted butter prevents them from sticking to the dough.
- Refrigerate for two to three hours, or until the dough is firm, or for up to three days. For cookies with less spreading, chill the dough overnight.
- Let the dough sit at room temperature for 10 minutes to soften a little after removing it from the fridge.
- Set oven temperature to 325°F (163°C). Pastry paper or silicone baking mats can be used to line big baking sheets. Put aside.
- For extra-large cookies, use a cookie scoop or a measuring spoon to scoop out 3 tablespoons (or 60 grams) of dough,for medium-large cookies, use 2 heaping tablespoons (or 50 grams).
- Form a ball by rolling it into a taller, more cylindrical shape rather than a wider one. The cookies will bake up thicker if you do this. Continue with the rest of the dough. Onto each baking sheet, drop 8 or 9 dough balls.
- If you want slightly browned edges, bake the cookies for 12–13 minutes. (It may take 14 minutes or longer for XL cookies.) Even though the cookies’ centers appear somewhat soft, they will really set as they cool. Allow ten minutes for the baking sheet to cool.
- In the meanwhile, while the cookies are still warm, press some additional chocolate chips onto the tops. This is only aesthetic and not necessary. Move the cookies from the baking pans to a wire rack to cool entirely after 10 minutes.
- With a lid, cookies can be kept fresh for up to a week when left at room temperature.
Notes
- Precise Measurements: Ensure accuracy in measuring ingredients, especially flour, for the perfect cookie texture.
Softened Butter: Melt and cool the butter for 5 minutes, creating a smooth and workable cookie dough.
Brown Sugar Smoothing: Whisk granulated sugar, melted butter, and brown sugar to remove any lumps, ensuring a uniform texture.
Bero Chocolate Chip Cookies