Chocolate chip cookies are so diverse a dessert, and it’s popular all over the world.
The way I would describe the perfect chocolate chip cookies is a nice, slightly crispy outside, a soft, gooey, crumbly inside, and of course those melty pools of chocolate.
The key to a crumbly and gooey inside is that the cookies are only slightly under baked. You want to make sure that it isn’t too raw, just so that it browns slightly on the very edges.
This is the perfect recipe to cure your Monday blues or quarantine stress!
The Base Components:
Sugar - There are three types of sugar that can be used in cookies, (white sugar, light brown sugar, and dark brown sugar) and for this recipe, we use a combination of white sugar and dark brown sugar. We use more dark brown sugar than white sugar to get a nice intense flavor, and a chewier texture. White sugar is also known as granulated sugar.
Flour - For this recipe we use all purpose flour. You can find all purpose flour at many grocery stores in the baking aisle. If you want to experiment with bread or cake flour, bread flour makes the cookie extra chewy and cake flour makes the cookie more moist and cakey.
Fat - Our recipe uses melted butter, because the water that forms from the butter melting mixes with the flour to create more gluten, which results in a chewier and softer cookie. When you are purchasing the butter, make sure the label says “unsalted”. If you really want a sort of caramel taste, you can go for Browned Butter. Melted butter could make these greasy, but we made sure that there’s enough flour to keep that from happening.
Eggs - Most chocolate chip recipes use one egg, but we took it up a notch. To really create that soft and chewy cookie, we add an extra egg yolk. If you prefer crispy cookies, you can add an extra egg white instead, because it helps to dry it out.
Chocolate - In chocolate chip cookies, you can use chocolate chips or chocolate chunks. Reach for a better quality chocolate bar if you want to use chunks. For this recipe, you can use any kind of chocolate chips or chunks. You, as the baker, can experiment with different brands, sweetnesses, and sizes to find out which kind you like best.
Baking Soda - Baking soda will help the cookies rise a bit, so they won’t be too flat. We don’t recommend adding more than one teaspoon.
Supporting Ingredients:
Salt - you can use anywhere from just a pinch to two teaspoons of salt depending on your preference. This ingredient will not affect the texture, but it will affect the taste. If you like a more buttery flavor, you can also leave it out.
Vanilla Extract - Vanilla extract is another ingredient that only changes the flavor. Use any amount up to a tablespoon depending on what you like. This ingredient also helps create contrast in the cookie.
Cornstarch- Cornstarch is another ingredient that will contribute to the chewiness of the cookie. You add this to the dry ingredients with the flour, baking soda, and salt.
Espresso Powder - this ingredient also helps to create contrast in the cookie. In most recipes with espresso powder, you need to add this into hot liquid so it can dissolve properly. You would add this in the recipe when you add the melted butter, at first when it is still warm.
Chilling the Dough
For this recipe, chilling the cookies dough is mandatory. It allows the ingredients to settle together after the mixing stage. More importantly, it helps a create thicker cookie, which makes it softer and chewier. You’ll need to chill the dough for at least 30 minutes, up to overnight. Then you’ll need to allow the dough to cool outside the fridge for around 10 minutes before baking.
Equipment Needed:
One Large Bowl - You will need a metal or glass bowl that is bigger than you think you’ll need, bigger is better here. This will be the bowl in which you will mix together all the ingredients in the end.
One Medium Bowl - A metal or glass bowl slightly smaller than the other one. This is the bowl in which you will mix the dry ingredients.
Measuring Cups - You will a measuring cup that reads 1 cup, 1/4 cup, and 1/2 cup. You will also need measuring spoons that read 1 teaspoon and half a teaspoon.
Spatula- For this recipe, you will need a rubber or silicone spatula to fold together the ingredients.
Whisk- You will need a medium sized wire whisk to combine the butter and sugars.
A Cookie Sheet - A cookie sheet is a metal pan, and any size will work as long as you space the cookies correctly.
Parchment Paper/Silicone Mat - this is what you will need to line the cookie sheet, so the cookies don’t stick. Some cookie sheets won’t require and parchment or mats, so make sure to check on that when purchasing it.
The Recipe
Author: Laiba and Romaisa Yield: 16 cookies Baking Time: 13 minutes Total Time: 45 minutes
Ingredients
2 1/4 cups of All Purpose Flour
1 teaspoon of Baking Soda
1 1/2 teaspoons of Cornstarch
1/2 teaspoon of salt
3/4 cup (1.5 sticks) of Unsalted Melted Butter
3/4 cup of Dark Brown Sugar
1/2 cup of White/Granulated Sugar
1 teaspoon of Espresso Powder
1 egg + egg yolk
1 teaspoon of Vanilla Extract
1 cup of Chocolate Chips/Chunks
Instructions
Preheat the oven to 325 degrees Fahrenheit and line your cookie sheets with parchment paper or silicone mats.
In a medium bowl, whisk together melted butter, espresso powder, brown sugar, and white sugar until butter has cooled down. Then add the egg, egg yolk, and vanilla extract.
In a large bowl, combine flour, salt, cornstarch and baking soda. Pour the flour mixture into the butter-sugar mixture all at once and fold with a rubber spatula.
Fold in the chocolate chips/chunks until well distributed throughout the dough. Cover and chill for 30 minutes to 3 hours, and let it sit outside the fridge for an additional 10 minutes.
Roll them into balls about 1 inch wide and place at least 2 inches apart on a cookie sheet lined with parchment or a silicone mat. Bake for 13-15 minutes or until the edges are slightly brown. Remember to bake in pans of six so the oven heat can distribute properly!
Remove from the oven and cool for ten minutes on the pan, then eat them fresh or store as desired.
I hope you enjoy! 😉
Storing
If they aren’t devoured within the minute they come out of the oven, you can store them in an airtight container with a piece of bread. The moisture from the bread will keep them soft and crumbly.
If you want to make these ahead of time, you can also store them in the freezer in an airtight container for up to 3-4 weeks.
We hope you enjoy our recipe and don’t forget to check out our website: https://spark.adobe.com/page/TBZpDmg9caDyc/
You can email us at sweettoothcharity@gmail.com with feedback or any questions.
Here are some of our other recipes:
Recipe by Sweet Tooth Charity
If you liked this recipe, please click ‘appreciate’ at the end of the page.
Please email sweettoothcharity@gmail.com with any feedback, questions or recipes you would like to see.
Text 352-222-5266 if you would like to donate to our cause.
Check out our website: https://spark.adobe.com/page/JMb9Vjxi7dyx7/