One of the reasons that urged me to learn how to bake is to be able to make those photo perfect chewy chocolate chip cookies that I practically see in almost all the foodie blogger out there. And since starting this blog – yes i have searched and tried many recipes out there that promises the best. And I have failed a lot of times too, I blamed my toaster oven and almost bought one of those fancy built-in ovens. I had to hold back many times because at this point, I live alone with my fur babies and do not fancy to remodel the kitchen until am ready to move to my own home. So I decided to stick it out with the oven toaster until I learn from my mistakes and rule over it instead. One of those mistakes I have been making it seems is belittling those preheat the oven at so and so degrees instructions, so I have at least been preheating it between 8-10minutes. And thankfully it has worked out well.
Funny as it may seem, this recipe would probably be the easiest for most of those pro bloggers, but since am a novice and self taught, this has been my most difficult with my most failures to make and replicate from reading blogs. Until I stumbled upon this recipe from pinterest – it has been my most successful in terms of taste, chewiness, and appearance. I just had to adjust the sugar requirement from the original recipe because most these recipes I truly find too sweet for my preference.
Before I usually share a recipe here, I have most likely tried and tested it at least 3 times before I can truly say – Hey! try this goodness – coz eatsgoodforme! Read on the original recipe here from grandbaby-cakes.com – it has two versions to chose from a crispy or chewy chocolate chip cookie. It has some great tips/notes for both versions as well to better understand the science behind it.
Chewy Chocolate Chip Cookies – adapted from grandbaby-cakes.com
- 2 1/2 all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 1 large egg + 2 egg yolk
- 1 tbsp. vanilla
- 2 cups of chocolate chips ( i prefer 1 cup semi sweet chocolate chips and 1 cup bittersweet chocolate bar – cut to bite sized chunks)
1. Cut into cubes 1 pack 200gms. unsalted butter and place into a medium bowl, leave to soften at room temperature.
2. Whisk together on a separate medium bowl the flour, cornstarch, salt, baking powder and baking soda.
3. Once unsalted butter is soft add the brown and refined sugar and cream together on a high speed mixer, approx. 3-4minutes. Then on a low speed, add eggs one at a time followed by your vanilla until fully incorporated.
4. Also in low speed, add the flour mixture in 3 intervals until all is incorporated. Now with a spatula add the chocolate chips and fold into the mixture until evenly distributed.
5. Cover bowl with a cling film and refrigerate overnight. (If in a hurry at least chill for two hours)
6. Preheat oven to 350 degrees F or 180 degrees C. Take out of refrigerator your cookie dough and let it stand at room temperature for at least 10mins. Meantime line your trays with wax/parchment paper.
7. Scoop your cookie dough into 1 1/2 to 3inch balls depending on your preference. But remember to keep them apart between 2-3 inches from each other. Bake for 10-12 minutes, and let cool for 20-30 minutes. Keep on air tight container for 4-5days.