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Vintage Chocolate Chip Cookies

Vintage Chocolate Chip Cookies That Ignite Sweet Nostalgia

These Vintage Chocolate Chip Cookies evoke sweet nostalgia with their golden edges and gooey centers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 125 g unsalted butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 125 g caster sugar Adds sweetness and contributes to the cookie's tender texture; brown sugar can be used for a deeper flavor.
  • 125 g light brown sugar Enhances sweetness while adding a slight caramel flavor; can replace with more caster sugar if needed.
  • 1 tsp vanilla extract Provides aromatic depth; use pure vanilla for the best flavor or almond extract for a different twist.
  • 1 large egg Binds ingredients together and adds moisture; a flax egg can be used for a vegan alternative.
  • 250 g plain flour Creates structure; substitute with all-purpose flour or a gluten-free blend for a different dietary need.
  • 0.5 tsp baking powder Helps cookies rise slightly; baking soda can work as an alternative but may change texture.
  • 0.25 tsp salt Balances sweetness and enhances flavor; essential for all baked goods.
  • 200 g milk chocolate chips Offers sweetness and creaminess; dark or white chocolate chips can be swapped based on your preference.
Optional Variations
  • dark chocolate chips For a richer flavor experience.
  • nuts (like walnuts or pecans) Adds a delightful crunch to the cookies.
  • other flavored chips (butterscotch or peanut butter) Experiment with different flavors for a unique twist.

Equipment

  • mixing bowl
  • hand mixer or stand mixer
  • spatula
  • cookie scoop
  • baking sheet
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 190°C (or 375°F).
  2. In a large mixing bowl, combine 125g of softened unsalted butter, 125g of caster sugar, and 125g of light brown sugar. Beat until light and fluffy (3-5 minutes).
  3. Crack in one large egg and add 1 teaspoon of vanilla extract. Beat until fully combined and silky in texture.
  4. In a separate bowl, sift together 250g of plain flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Set aside.
  5. Gradually add the dry mixture to the wet ingredients, folding it in until just combined.
  6. Gently fold in 200g of milk chocolate chips until evenly distributed throughout the dough.
  7. Drop rounded mounds of dough onto ungreased baking sheets, spaced about 2 inches apart.
  8. Bake for 8–10 minutes until edges are golden brown and centers remain soft.
  9. Allow cookies to rest on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Chill dough for at least 30 minutes to improve texture and prevent spreading. Check for doneness by ensuring edges are golden and centers are soft.

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