chocolate,
We all need a classic, hassle-free chocolate chip cookie recipe, and I am here to give you just that. Yes, there are many recipes out there claiming to be the "ultimate" chocolate chip cookie, which usually come with a few extra steps. Some require chilling the dough in the fridge for 24 hours, while others have exotic ingredients that are impossible to find. This is a basic, to-the-point recipe that tastes just as delicious. I have made these cookies over and over and over and they turn out amazing every single time.
In the cookie world, there are two types of people: soft and chewy cookie lovers and the thin and crispy cookie ones. These textures are entirely dependent on the proportions of butter, white sugar, and brown sugar. I will upload a recipe of a crispier type of cookie soon, for those who prefer that over the chewy kind. However, this recipe will yield about 3 dozen soft cookies that have the perfect amount of sweetness.
The process is simple, first beat the butter and sugar with an electric mixer until they are creamed together. Make sure they are incorporated properly. Next add the vanilla, salt, eggs, and almond extract. Then, whisk together the flour and baking soda in a separate bowl before adding it to the butter mixture. This is to make sure that the baking soda reaches all of the batter. Ditch the electric mixer and bring out your wooden spoon (if you're willing to get messy, ditch the wooden spoon as well and get in there with your bare hands, just make sure you clean them properly first).
Mix the flour mixture into the butter mixture until a dough-like consistency is reached. Now add in the desired amount of chocolate chips (the more the better obviously). Shape, roll, and drop balls of the cookie dough onto a baking tray, even sneak some into your mouth because who doesn't love raw cookie dough? Feel free to stick some more chocolate chips on top for the aesthetics. And then we bake!
Chewy Chocolate Chip Cookies
We all need a classic, hassle-free chocolate chip cookie recipe, and I am here to give you just that. Yes, there are many recipes out there claiming to be the "ultimate" chocolate chip cookie, which usually come with a few extra steps. Some require chilling the dough in the fridge for 24 hours, while others have exotic ingredients that are impossible to find. This is a basic, to-the-point recipe that tastes just as delicious. I have made these cookies over and over and over and they turn out amazing every single time.
In the cookie world, there are two types of people: soft and chewy cookie lovers and the thin and crispy cookie ones. These textures are entirely dependent on the proportions of butter, white sugar, and brown sugar. I will upload a recipe of a crispier type of cookie soon, for those who prefer that over the chewy kind. However, this recipe will yield about 3 dozen soft cookies that have the perfect amount of sweetness.
The process is simple, first beat the butter and sugar with an electric mixer until they are creamed together. Make sure they are incorporated properly. Next add the vanilla, salt, eggs, and almond extract. Then, whisk together the flour and baking soda in a separate bowl before adding it to the butter mixture. This is to make sure that the baking soda reaches all of the batter. Ditch the electric mixer and bring out your wooden spoon (if you're willing to get messy, ditch the wooden spoon as well and get in there with your bare hands, just make sure you clean them properly first).
Mix the flour mixture into the butter mixture until a dough-like consistency is reached. Now add in the desired amount of chocolate chips (the more the better obviously). Shape, roll, and drop balls of the cookie dough onto a baking tray, even sneak some into your mouth because who doesn't love raw cookie dough? Feel free to stick some more chocolate chips on top for the aesthetics. And then we bake!
Tips for Getting Perfectly Soft and Delicious Cookies
1. Under-baked cookies are the best cookies. Take your cookies out of the oven before they are fully cooked through (don't worry, they will finish cooking as they cool). Baking them for too long makes them harden up while cooling.
2. Add almond extract for an extra boost of flavor (totally optional, though).
3. Let the eggs come to room temperature before adding them in. It will help them bind better with other ingredients. Always use room temperature eggs for recipes that call for softened butter.
4. If the cookie dough is too sticky to handle, place it in the fridge for about 10 minutes and it'll firm up. Sometimes the mixing process or even the climate can warm up the ingredients too much.
5. The baking time says 8-10 minutes, because each oven varies in intensity. Experiment with a few batches to figure out the best time to remove your cookies. Mine was 9 minutes, exact.
5. The baking time says 8-10 minutes, because each oven varies in intensity. Experiment with a few batches to figure out the best time to remove your cookies. Mine was 9 minutes, exact.
Chewy Chocolate Chip Cookies
Cook time: 8-10 minutes Prep time: 10-20 minutes Yield: About 3 dozen
Print this Recipe
Ingredients:
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
- 2 teaspoon vanilla extract
- 2 large eggs, preferably room temperature
- 2 cups chocolate chips (or as much as you'd like)
Instructions:
1. Preheat oven to 350 F. In a small bowl, whisk together the flour and baking soda.
2. In a larger bowl, cream the butter and sugar together on medium speed using an electric mixer until light and fluffy.
3. Switch the speed to low, then add salt, vanilla, almond extract, and eggs. Continue to beat on low for another minute.
4. Next, add the flour mixture, and using a wooden spoon, gently combine the ingredients until a dough-like consistency is formed. Finally, mix in the chocolate chips.
5. Line a baking tray with parchment paper or baking sheet. Place tablespoon sized balls of cookie dough on the tray about 1-inch apart.
6. Place the tray in the oven and bake for about 8-10 minutes, or until the edges are just slightly golden, but the center is still soft. Do not over-bake.
7. Remove from the oven and let them cool before removing from the tray.
What type of cookie is your favorite? Do share in the comments below!
- 1/2 teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional)
- 2 teaspoon vanilla extract
- 2 large eggs, preferably room temperature
- 2 cups chocolate chips (or as much as you'd like)
Instructions:
1. Preheat oven to 350 F. In a small bowl, whisk together the flour and baking soda.
2. In a larger bowl, cream the butter and sugar together on medium speed using an electric mixer until light and fluffy.
3. Switch the speed to low, then add salt, vanilla, almond extract, and eggs. Continue to beat on low for another minute.
4. Next, add the flour mixture, and using a wooden spoon, gently combine the ingredients until a dough-like consistency is formed. Finally, mix in the chocolate chips.
5. Line a baking tray with parchment paper or baking sheet. Place tablespoon sized balls of cookie dough on the tray about 1-inch apart.
6. Place the tray in the oven and bake for about 8-10 minutes, or until the edges are just slightly golden, but the center is still soft. Do not over-bake.
7. Remove from the oven and let them cool before removing from the tray.
What type of cookie is your favorite? Do share in the comments below!
Sounds yummy ❤
ReplyDeletethanks!
Deletenice you are soo good
ReplyDelete