Heat the butter in the microwave until soft. Add a pinch of salt if the butter is non-salted. Mix the ingredients one by one in the order listed.
Add the non-sifted, all-purpose flour into the bowl, mix until it's no longer floury, then add the chocolate chips. Cool it in the refrigerator for 1 hour.
Rip the batter into small pieces (know that the batter spreads twice as big while baking). Roll out to about 1cm thickness and bake for 7 minutes in a 180℃ preheated oven.
The center rises after 7 minutes, so push it back down with the center of a spoon. Do not move the spoon, be gentle.
Return to the oven and bake for another 3 minutes. If you prefer a more crispy outside, bake 5 minutes, remove and leave until the baking sheet has cooled. The remaining heat cooks them some more and they're finished
If you have no time to let them cool, use 2 spoons to drop the batter, and push each into 1 cm thickness If you prefer a lighter texture, then try this process.
Pushing down on the center prevents a raw middle and makes for a yummy texture.
They're also delicious without cocoa. Stick in some marble chocolates for a cute variety. In this version, I pushed the center before baking.
Brown sugar gets hard as a rock after opening, so roll it in a bag and remove air pockets, and keep it in a separate plastic bag for storage.
Story Behind this Recipe
American cookies are soft and delicious, but I do not like the one in stores because they don't look completely baked. In the American recipe, the sugar is double the amount (they also used granulated sugar), but it's sweet and delicious enough in this recipe.
By using baking soda and brown sugar, it becomes an American type texture. Do not knead the mixture after adding flour. If you don't want to melt the chocolate, then push the center before baking. In that case, indent the center as in step 4.