Chocolate Chip Cookies, Black and White

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

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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)

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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.

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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.

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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.

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

10) Transfer the cookies to wire racks to cool.
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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.

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

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

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

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