Hammie’s Favorite Chocolate Chip Cookie
Chocolate Chip Cookies
The scent of freshly baked cookies often fills the air!
Welcome to my cozy corner of the internet, where the scent of freshly baked cookies often fills the air! Baking has always been more than a passion—it’s a way to share love and creativity. When my son, Hammie, discovered his own love for cookies, it became even more special. He’d happily eat cookies every single day if I let him!
Our cookie journey had a bit of a twist when we learned Hammie had a dairy allergy. At first, I was nervous it might limit our baking adventures, but like any challenge, it just needed some creativity. I discovered amazing dairy-free chocolate chips and oat milk-based chocolate bars, and soon we were back in the kitchen, crafting delicious cookies without compromising on taste—or Hudson’s health.
Recently, we’ve started exploring the dairy ladder approach, reintroducing dairy in small steps. Butter is back in the mix, and it’s been so heartwarming to see Hudson enjoy our cookies even more. Baking together has become a weekly ritual that fills our home with joy and the irresistible smell of cookies fresh out of the oven.
Today, I’m excited to share one of our favorite recipes: Chocolate Chip Cookies. These cookies are rich, chewy, and perfectly gooey with a mix of chocolate chips and chunks. They’re a little indulgence we can’t resist, and I hope they bring as much happiness to your kitchen as they do to ours.
Hammie’s Favorite Chocolate Chip Cookies
Ingredients
1 stick of unsalted butter
100g white sugar (1/2 cup)
150g brown sugar (3/4 cup packed)
1 large egg
1 tsp vanilla extract
180g all-purpose flour
1/2 tsp baking soda
50g chocolate chips (1/2 cup)
100g chocolate bar, chopped
A pinch of sea salt, plus extra for sprinkling
Instructions
Brown the Butter
Melt the butter in a saucepan over medium heat, stirring constantly, until it turns a golden brown with a nutty aroma. Pour it into a bowl and let it cool to room temperature. Browning the butter is the secret to the rich flavor in these cookies!Mix Sugars
Add the white and brown sugars to the cooled butter. Whisk until the mixture is smooth and glossy.Add Wet Ingredients
Stir in the espresso powder, vanilla extract, and egg until fully combined. The espresso powder enhances the chocolatey goodness in every bite.Combine Dry Ingredients
Sift the flour and baking soda into the wet ingredients. Stir gently until just combined. Overmixing can make the cookies dense, so mix just enough.Fold in the Chocolate
Add the chocolate chips and chopped chocolate bar, folding them into the dough. The mix of chips and chunks makes every bite a chocolate lover’s dream.Portion the Dough
Use a tablespoon or cookie scoop to portion out the dough onto a baking sheet. No need to space them out yet—we’ll chill the dough first.Chill the Dough
Refrigerate the dough for at least 2 hours (or overnight if you can wait). This step is crucial for flavor development and helps the cookies bake up thick and chewy.Preheat the Oven
When ready to bake, preheat your oven to 350°F (180°C).Bake the Cookies
Arrange the chilled dough balls about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, just until the edges are golden. The centers should still look slightly underbaked—they’ll set as they cool.Add the Finishing Touch
Sprinkle a pinch of sea salt over the cookies as soon as they come out of the oven. It’s the perfect complement to the sweet chocolate.Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—or enjoy one warm and gooey straight away!
A Little Extra Love in Every Bite
These cookies have become a weekly tradition in our home, and I hope they bring the same joy to yours. Pair them with a glass of milk, a cup of coffee, or just enjoy them as they are—pure, buttery bliss.
Don’t hesitate to get creative with the recipe! Add nuts, swap out the chocolate for white chocolate, or experiment with flavors like cinnamon or orange zest. I’d love to hear how you make this recipe your own.
Happy baking from Hammie and me!
xx,
mc
