Cookie is a matter of individual preference and it can never be judged more closely and more frequently than the chocolate chip.
The most hot issue is how to make the cookie turn out the way you want, every time. Curiously, most of us who ask for help, far or less are using the same chocolate chip cookie recipe—the one which is majorly found on the back of any of the chocolate chip bag. Although it is a reliable recipe, but subtle changes give you surprising differences.
In the following recipe, we are using the wrapper recipe and baked in a variation. The batch was slightly different, and changed in proportions, mixing methods, and baking were carefully controlled. Our main goal is to learn how to make the chocolate chip cookie that matches the favorite adjectives. Binding the water in butter, eggs, and brown sugar. Brown sugar contains molasses, which is 10 percent water with flour slows its evaporation. High moisture content, baking time, and temperature must be adjusted to retain moisture. The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker.
Mass of the batter helps cookies stay moist–big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Bake thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading. Most important trick is not to bake them too long. It is better to remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.
A little extra liquid in the cookie dough from water, egg, or milk makes the dough more elastic and adds steam as the cookies bake, making them puff more. Reducing the amount of ingredients that hold moisture–flour, egg, and brown sugar–makes it easy for liquid to evaporate, producing crisp cookies. The fat, which goes up proportionately when other ingredients are cut back, gets hotter than the water in the dough and drives out the moisture. Fat also makes the dough softer and melts when hot, making the cookies spread. For crispness, bake cookies longer at a lower temperature to give them more time to spread before they firm. Then bake long enough to dry and brown them evenly to develop the maximum toasty flavor and crisp texture throughout.
Cookies spread when you drop high-fat dough onto a hot baking sheet. The heat melts the dough, and cookies spread before they’re baked enough to hold their shape. So, with the above instructions, observations and suggestions, let’s start our recipe.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield14 pieces
- Serving Size500 g
- Energy338 cal
- 150 grams soft unsalted butter
- 125 grams soft light brown sugar
- 100 grams caster sugar
- 2 teaspoons pure vanilla extract
- 1 egg (fridge-cold)
- 1 egg yolk (fridge-cold)
- 300 grams plain flour
- ½ teaspoon bicarbonate of soda
- 1 x 326 grams packet milk chocolate morsels or chips
- Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment.
- Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
- Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
- Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
- Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart.
- You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
- Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
- The way to measure ingredients and the real temperature of their ovens are the usual reasons cooks get varied results from the same recipe.
- Flour should be stirred to loosen and fluff it. It must be spooned gently into a dry-measure cup and the top scraped level.
- In case you tap the cup or scoop flour from the bag, the flour gets packed down.
- You may even easily add 2 to 4 extra tablespoons flour per cup.
- You can scoop up white sugar.
- Firmly pack brown sugar into a dry-measure cup and scrape the top level.
- Dry ingredients should not be measured in heaped-up cups or spoons.
- Scrape dry ingredients level with the surface of the measuring tool.
- Measure liquid ingredients with liquid-measuring cups.
- It is a good idea to double-check oven temperature with a thermometer and adjust oven setting as required.
- 14 servings per container
- Serving Size500 g
- Amount per serving
- % Daily Value*
- Total Fat12 g15.38%
- Saturated Fat6 g30%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium223 mg9.7%
- Total Carbohydrate12 g4.36%
- Dietary Fiber15 g53.57%
- Total Sugars12 g
- Protein5 g10%
- Calcium0.8 mg0.06%
- Iron0.7 mg3.89%
- Vitamin A0.9 mcg0.1%