Crispy and Soft Oven-Baked Chocolate Chip Cookies
A crispy and soft cookie snack baked in the oven with butter and chocolate chips.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These cookies feature a reduced ratio of butter and sugar for a clean, light taste balanced by sweet chocolate chips. By folding the dough lightly without kneading and baking for about 20 minutes in the oven, you get a tender, soft texture rather than a hard crunch. Made with simple, accessible ingredients, they are wonderful to enjoy at home.
- Servings
- about 3–4 servingsOriginal: about 8 to 10 cookies
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Butter50 g (4 tbsp)
- Brown sugar50 g (4 tbsp)
- Egg1
- Cake flour150 g (1 1/2 cups)
- Baking powder1/2 tsp
- Salt1/4 tsp
- Chocolate chips50 g (1/3 cup)
- Leave the butter and egg at room temperature for at least 1 to 2 hours.
- Combine the cake flour, baking powder, and salt, then sift together 2 to 3 times.
- You can use white granulated sugar instead of brown sugar, and if you prefer a sweeter taste, you can add about 1 tbsp more.
- Instead of butter, you can also substitute the same amount of oil, such as olive oil or grapeseed oil.
Steps
1. Beat the room-temperature softened butter with a whisk until smooth.
2. Add the brown sugar (or white sugar) in 2 to 3 batches, whisking well each time until dissolved.
(The amount of sugar is not overly sweet, so if you like it sweeter, add about 1 tbsp more. You can also substitute the same amount of oil, such as olive oil or grapeseed oil, in place of butter.)
3. Add the beaten egg in 2 to 3 batches, whisking until the mixture turns a pale cream color.
4. Add the flour and chocolate chips...
5. Rather than rubbing or kneading, mix the dough well using a cutting motion.
6. Once the dough forms a single lump, divide it into 8 to 10 portions.
7. Shape each portion into a flat round disk with your hands. The dough is not sticky, so it is easy to handle.
Depending on the thickness and size, this yields about 8 to 10 cookies.
8. Place on a baking sheet and bake in a preheated oven at 180°C for around 20 minutes.
Source (Baking School)
Once baked, cool them on a cooling rack.
Ppunwife's tips
- You can make them a little thicker or shape them thinner to your liking.
FAQ
Can I use other types of oil instead of butter?
Yes, you can substitute an equal amount of vegetable oil, such as olive oil or grapeseed oil.
Is there anything specific to watch out for when mixing the dough?
After adding the dry ingredients, fold with a cutting motion instead of kneading or rubbing so the cookies stay tender in texture.
How can I make them sweeter?
The recipe calls for a moderate amount of sugar, so if you prefer sweeter cookies, you can add about 1 tbsp more sugar.
Is it best to eat the baked cookies right away?
Once removed from the oven, letting them cool completely on a wire cooling rack allows excess moisture to evaporate so they achieve a crisp texture.
