Crisp, chunky and sweet. Who can resist classic chocolate chip cookies?

Chocolate Chip Cookies, Black on White

Butter 113g (4 oz or 1 stick), softened
Sugar 50g (3 tbs)
Flour 200g (7 oz)
1 egg
Vanilla Extract 1ts
Baking powder 1ts
Dark chocolate chips 140g (4 oz)

1) Preheat the oven to 340F (170C).

2) Shift flour and baking powder together.

3) In a large bowl, combine butter and sugar. Using an electric mixer, beat until fluffy.

4) Beat an egg in a small bowl and add it gradually to 3). Beat well.

5) Add vanilla extract to 4) and mix until blended.

6) Add the flour mixture, mix well with a spatula.

7) Mix in chocolate chips. Maybe using your hand is the best way.

8) Take a tablespoon of dough and form a coin shape with your palms. Place it on an ungreased baking pan, about 1 inch apart from each other.

9) Bake about 13-15 minutes. Be careful not to burn.

10) Transfer the cookies to wire racks to cool.

Chocolate Chip Cookies, White on Black

Butter 113g (4 oz or 1 stick), softened
Sugar 50g (3 tbs)
Flour 170g (6 oz)
Unsweetened Pure Cacao Powder 30g (1 oz)
1 egg
Instant Coffee Powder 1ts, dissolved with 1tbs of hot water
Baking powder 1ts
White chocolate chips 140g (4 oz)

In the exactly same way, you can make white-on-black chocolate chip cookies.
Combine cacao powder, flour and baking powder together. Use coffee mixture instead of vanilla extract.

Don’t forget to use white chocolate chips instead of regular chocolate chips.

The box of these cookies kicks off the Take a Piece! project. Yey!

I have the recipe in Japanese, too. チョコチップクッキー