Chocolate Chip Cookies - Crisp on the bottom, gooey in the middle with loads of oozing chocolate chunks!!!
Does the chocolate chunk look hard to you??
Prep time: Cook time:
Total time: Yield: 12 large cookies
INGREDIENTS:
Dark Chocolate Chunks: 3/4 cup + for pressing on top
Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Butter: 1/2 cup
Sugar: 1/2 cup
Brown Sugar: 1/4 cup ( packed )
Egg: 1
Vanilla Extract: 1 tsp
Recipe Adapted: Pinch Of Yum
2) Chop the chocolate and keep that aside. Melt butter in a sauce pan until it is about half the way melted as shown below in the 3rd picture ( the residual heat will melt the remaining butter )
3) Add the brown sugar and white sugar to the melted butter. With the help of hand beater, beat for about a minute on medium speed ( You can also use a hand whisk for this step )
4) Add the egg and vanilla extract. After adding egg, no need to beat hard. Just beat until well combined. Now add the flour mix and beat once.
5) Add the chocolate chunks and mix together until just combined. DO NOT OVERMIX. Over mixing will develop gluten and will make the cookies tough ( which we definitely don't want. So please please don't overmix!)
6) Hmmm doesn't that dough looks gorgeous! But wait you will definetly enjoy more with warm oozing chocolate in a a moment. Scoop the cookie dough using an ice cream scoop or just with a spoon and place on a baking tray lined with parchment paper.
Bake at 180 C for 10 to 12 minutes until the edges start to brown a little.
As soon as the cookies are out of the oven, press some reserved chocolate chunks on top while they are still hot ( This step is completely optional, but highly recommended if you are a chocolate fan like me ) Let the cookies cool on the baking tray itself for 2 minutes. Then transfer them to a wire rack to cool completely.
There you go some amazing chocolate chip cookies....
NOTES:
1) Don't bake cookies in a hot baking tray.When doing a second batch, always wait for it to cool down or always try to use two baking tray while making cookies as you can continue to bake without having to wait for the baking tray to cool down.
2) You can store the leftover dough in the refrigerator for 3 days and make cookies any time you wish. Just bake them straight from the refrigerator. No need to wait to cool to room temperature.
3) You can use replace the dark chocolate with milk chocolate chunks or even a combination of dark and milk chocolate as per your taste.
Happy Cooking,
Sindhiya.S
Chocolate chip cookies is not a classic here in India. I only know about it after I started blogging. I saw it in each and every one of my favorite blogs. The best Chocolate chip cookie, the perfect chocolate chip cookie and all that... I really couldn't understand what the big fuss is about. I have tasted some store bought chocolate chip cookies and for me, it was surely any other cookie with hard chocolate chips in them.
But the cookies that I saw on the blogs all had ooozing, goey and melting chocolate. So I started to hunt for a recipe that promises to satisfy my chocolate craving.
I have tried many chocolate chip cookies and settled on this one. This is a very simple recipe. If you are trying chocolate chip cookies for the first time, then you must definitely try this... as it does not require chilling time, you don't need to soften your butter to the perfect consistency and more importantly it is Delicious! It is perfectly crisp at the bottom with loads of gooey chocolate chunks!! You just can't stop snacking it:)
And look at that gooey chocolate....
Here are some tips for getting a perfect soft chocolate chip cookie with gooey chocolate chips that are worth dying for!!!
- The very first and most important tip is use a Chocolate that you like to eat on its own. Really, it makes a HUGE DIFFERENCE. I am not kidding, after all its a chocolate chip cookie, so the chocolate got to be the hero.
- When you start creaming the butter and sugar, no need to cream until light and fluffy. Just cream until well combined.
- Even after adding eggs, just mix until the egg is well incorporated, no need to beat more than that. This ensures that your cookie doesn't taste cakey.
- After adding flour, don't OVERMIX as it will toughen your cookie.
- Never overbake your cookies. When they start to turn light brown on the edges, take them out. The cookies will still be soft to touch. But don't worry it will continue to cook on the baking sheet as it cools down. Your instinct will tell you to put them in the oven for a litttle more time. But, just go against your instincts just this one time :)
- And finally to make your cookies even more chocolatey, press some chocolate chunks on top, right after they come out of the oven, while they are still hot! The heat from the cookies will melt the chocolate but still hold its shape. And you want to know the best part is? These chocolate chunks remain melted even after the cookie is completely cooled down. You don't need to warm them in the oven to to make it gooey and melting every time...
Does the chocolate chunk look hard to you??
Chocolate Chip Cookies!
Crisp on the bottom, gooey in the middle Chocolate Chip Cookies with oozing chocolate chunks!!!Prep time: Cook time:
Total time: Yield: 12 large cookies
INGREDIENTS:
Dark Chocolate Chunks: 3/4 cup + for pressing on top
Flour: 1 and 1/2 cup + 1 tbsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Butter: 1/2 cup
Sugar: 1/2 cup
Brown Sugar: 1/4 cup ( packed )
Egg: 1
Vanilla Extract: 1 tsp
METHOD:
1) Preheat the oven at 180 C for 10 minutes. Whisk together flour, salt and baking soda.
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Bake at 180 C for 10 to 12 minutes until the edges start to brown a little.
As soon as the cookies are out of the oven, press some reserved chocolate chunks on top while they are still hot ( This step is completely optional, but highly recommended if you are a chocolate fan like me ) Let the cookies cool on the baking tray itself for 2 minutes. Then transfer them to a wire rack to cool completely.
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There you go some amazing chocolate chip cookies....
NOTES:
1) Don't bake cookies in a hot baking tray.When doing a second batch, always wait for it to cool down or always try to use two baking tray while making cookies as you can continue to bake without having to wait for the baking tray to cool down.
2) You can store the leftover dough in the refrigerator for 3 days and make cookies any time you wish. Just bake them straight from the refrigerator. No need to wait to cool to room temperature.
3) You can use replace the dark chocolate with milk chocolate chunks or even a combination of dark and milk chocolate as per your taste.
Happy Cooking,
Sindhiya.S
