The cookie fever seems to have kicked in me. Baking cookies has been so much fun. What could be better than trying out versions of the world’s famous cookie- the choco-chip cookie? These cookies are both thick and chewy and to obtain this texture, the quantity of butter should be less than otherwise.
I have to be honest, I ended up making this recipe when my original plan for thin, crisp cookies failed. But so what? Mr. A loved what was right on his snack plate with tea.
The best part about this recipe: Don’t have to wash several bowls, spoons and cups and the working counter.
Simple Choco-chip cookies: Soft & Fluffy
- All-purpose flour- 2 ¼ cups
- Salt- ¾ tsp
- Baking soda- 1 tsp
- Butter- ½ cup
- White sugar- 1 cup
- Light brown sugar- ½ cup
- Vanilla extract- 3 drops
- Milk- 2 tbsp
- 1 large egg
- Semisweet chocolate chips- 1½ cup
In a mixing bowl, add butter, white sugar and brown sugar, and cream together until it’s light and fluffy. You can either use an electric blender on medium speed or just use a whisk. Once you get a fluffy mixture, add the egg and 3 drops of vanilla extract, mix thoroughly. Lightly whisk the flour, baking soda and salt. Then, add the chocolate chips and incorporate it into the dough.
Tip: Be sure that the butter is at room temp, and very, very soft.
2. If you want your cookie to be more chewy adjust the brown sugar which contains molasses, as per your requirement.
3. Do not use baking powder instead of baking soda, as it would only puff the cookies; baking soda would help to spread the cookie dough.
4. After adding the flour, do not over whisk the cookie mixture as it would toughen the cookie by developing gluten. It is sufficient to lightly whisk and incorporate all ingredients into the mixture.
Once the mixture is ready, refrigerate it for atleast an hour.
Tip: Make sure to refrigerate as it is really difficult to work with very soft cookie dough.
Using an ice cream scooper (for a perfectly portioned, even sized cookie), take a “tablespoon of the dough” in a round shape and drop it onto the baking sheets. At this stage we only need small dough balls as they will fluff into a bigger size later. Place each cookie dough at least 2 inches apart on a tray lined with parchment paper.
Bake the cookies at 180°C for 15-18 minutes, until golden brown. Cool the cookies on the sheets completely. Once they have been cooled, store in an airtight container at room temperature for a week. Any excess dough can also be wrapped in plastic wrap, placed in a freezer bag and frozen for some more time.
Dunk into milk and enjoy the cookies.