Chocolate chip cookies are known to be the “cookies of America”. With over 50% of the cookies baked at home being chocolate chip cookies, there are hundreds of recipes for chocolate chip cookies each claiming to be the best. In my opinion, there isn’t a single best chocolate chip cookie. Instead, I find chocolate chip cookies to be something that is versatile in nature, allowing for each variation to be delicious in its own way. Furthermore, what might be a delicacy to some, might be utterly disgusting to others.
I personally love a chewy chocolate chip cookie; so much that I can probably cook the dough just until melted and scoop it up with a spoon. With that being said, I am famous for making a extremely soft and chewy chocolate chip cookie that is said to be “undercooked” to some people. If you are looking for a crunchy version, this is the wrong post and I will probably touch on that later.
This chocolate chip cookie recipe is very forgiving but I would like to touch on a technique used in this recipe: creaming. Creaming is the process of beating together butter and sugar together until smooth and “creamy”. It is done to prevent clumps when adding in eggs or other dry ingredients. It also allows for some air to be incorporated.
In the original recipe, which I adapted from allrecipes.com, some mention chilling the dough. I find the dough to be soft but easy enough to handle. If needed, you can make this recipe a few hours ahead of time and bake it right before serving for the fresh-out-of-the-oven taste.
A quick note on chewy cookies and keeping them chewy is the use of bread. Simply keep the cookies (after they have completely cooled) in an air-tight container. On top place a napkin and a slice of bread. The moisture in the bread will help keep the cookies moist and chewy. Happy baking!
Chocolate chip cookies
¾ cup Unsalted Butter, melted
1 cup Packed Light/Golden Brown Sugar
½ cup White Sugar
1 Tbsp Vanilla Extract
1 Egg Yolk
2 cups All-Purpose Flour
½ tsp Baking Soda
½ tsp Salt
1 1/2 cups Semisweet Chocolate Chips
Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the flour, baking soda, and salt until just blended. Stir in the chocolate chips by hand using a wooden spoon.
5. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Source: Adapted from allrecipes.com