#chocolate #cake

Perfect Chocolate Chip Cake

Material

• 1 1/2 cups of all-purpose flour, see note below
• 1 teaspoon of baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see note below, room temperature
• 1/2 cup strong brown sugar packaged
• 6 tablespoons of sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 2 1/4 cups of semisweet chips I use semi-sweet Ghiradelli

Instructions

1. Preheat the oven to 350 ° F and line 2 baking sheets with parchment paper or spray with non-stick spray. (For best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda, and salt together.
3. In another large bowl, use an electric mixer at medium speed, beat the butter, and sugar until smooth and well blended.
4. Add eggs and vanilla and stir at low speed until mixed.
5. Add the flour mixture gradually and stir until evenly mixed. Don't keep mixing - don't overmix.
6. Add chocolate chips and stir with a wooden spoon, again not overmixing, only until inserted.
7. Cool the mixture if the mixture is warm.
8. Using a small or large ice cream spoon or stack of tablespoons, add the mixture to the prepared baking pan, 6 to 8 per baking pan, depending on the size you make.
9. Bake cookies, 1 sheet at a time, until the bottom and edges are brownish and the top feels tight to the slightest touch,
10. Small cookies are baked for 8-10 minutes
11. Large cookies are baked 10-13 minutes.
12. Allow the cookies to cool for 5 minutes on a baking sheet, then transfer the cookies to a wire rack until it has cooled completely.
13. Makes 18-30 cookies depending on their size.

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