Chocolate chip cookies


Chocolate Chip Cookies Recipe



Chocolate chip cookies are commonly made with white sugar; brown sugar; flour, salt, eggs and most important ingredient semi-sweet chocolate. Chocolate chip cookies invented by an American chef 'Ruth Graves Wakefield' in 1938.

Chocolate chip cookies recipe is simple that can be followed at home. These cookies are often paired with milk that enhances the tasting sensation and mouthfeel. The texture of chocolate chip cookies depends on its fat composition and the type of fat used. I have made different types of cookies; Peanut butter cookies, Cream cheese cookies, Molasses ginger cookies, especially on Christmas occasion Snowball cookies but the craze for these cookies is different from all in the family and friends.

 I have used 1 and 1/2 teaspoon of cornstarch to make them extra soft and thick, the tips I wanted to share with you is that if you have used one egg + one more egg yolk to make their texture richer and chewiness, increase the ratio of this with quantity.

Always use melted butter for chewy cookies but it will take a little more flour, that's okay for chewiness. Prefer brown sugar more than granulated sugar for sweetener is the surety of moister extra soft cookies, but don't forget the role of white sugar; it helps the cookies a little bit to spread and dry, is a good sign.


chocolate chip cookies
chocolate chip cookies

                        

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 30 minutes                                    

 Ingredients For Chocolate Chip Cookies:

2 1/2 cups (354g) all-purpose flour
1 1/4 cups (212g) brown sugar
3/4 (170g) cup granulated
1 cup (225g) butter at room temperature
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp corn starch
2 eggs + 2 egg yolk
2 cups (340g) chocolate chunks
2 tsp vanilla extract

Instructions:

Sift the flour, salt, cornstarch, and baking soda in a bowl and set aside.

Use hand mixer whisk butter and both granulated and brown sugars and combine for a minute. Add in eggs & egg yolk whisk until incorporate properly scrape sides with a spatula, mix vanilla extract whisk to combine well.

Now add the dry ingredients to wet and mix with a spatula until combine well so that no streak of dry ingredients left. Fold in chocolate chips; incorporate well to make a soft dough.

Chill the dough for an hour ( it would be better to chill the dough for about 3 hours or prepare a day ahead for the best results) so that it would be easier to make scoops and cookies will keep in their shapes while baking. This dough can be kept for 7 days in the fridge.

 Scoop 10-12 balls of the dough (100g) each and place them with some space on your prepared cookies baking sheet. Leaving space between the cookies is essential so that they spread out during baking.

Bake the cookies in the preheated oven at 375 degrees F. For 15 minutes until the edged are set and they turn golden brown but still doughy in the middle. Don’t over bake otherwise they become hard in the middle.

 Once you take them out of the oven after a few times you will see crinkles on top of the cookies. Let them cool on the sheet for 5 minutes then transfer to a wire rack to allow them to cool completely.
Ready to enjoy! Store in an airtight container at room temperature.

Here tip is to be used; aging of dough you can make and store the dough in the fridge for up to 7 days. The flavor and texture will get better over time.

 Chilling of dough is another important thing while making cookies it gives flavor and texture and ensures shape; less spread during baking. Make the cookies slightly tall than wider in shape this will make your cookies good in look after baking, cookies will not spread more as usually, they spread.

Always underbake these cookies for extra softness,

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