Hey Everyone,
Chocolate Chip Cookies are everyone's favourite. No one can say no to thick and chewy Chocolate Chip Cookies :)
But lets face it all the cookies are thick and chewy when hot out from the oven but when it cools its becomes crisp. The question arises that how do we maintain that thick and chewy texture?
After trying a couple of recipes I discovered the secret for delicious, thick and chewy cookies.
Use melted butter not just softened butter.
Extra fat, which we get from an extra yolk.
Cooking time, which is less than you’d think.
Ingredients:
Butter melted (170 g)
Dark Brown Sugar 1 cup
Castor Sugar 1/2 cup
Egg 1
Egg Yolk 1
Vanilla Extract 2 tsp
Chocolate Chunks 1 cup
Flour 2 cups+2 tbsp
Baking Soda 1/2 tsp
Method:
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper.
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for atleast an hour before continuing.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
Bake for 15 to 17 minutes or until the edges are lightly golden brown.
Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies.
After the cookies are cooled you can store it in an air-tight container.
Enjoy :)
Chocolate Chip Cookies are everyone's favourite. No one can say no to thick and chewy Chocolate Chip Cookies :)
But lets face it all the cookies are thick and chewy when hot out from the oven but when it cools its becomes crisp. The question arises that how do we maintain that thick and chewy texture?
After trying a couple of recipes I discovered the secret for delicious, thick and chewy cookies.
Use melted butter not just softened butter.
Extra fat, which we get from an extra yolk.
Cooking time, which is less than you’d think.
Ingredients:
Butter melted (170 g)
Dark Brown Sugar 1 cup
Castor Sugar 1/2 cup
Egg 1
Egg Yolk 1
Vanilla Extract 2 tsp
Chocolate Chunks 1 cup
Flour 2 cups+2 tbsp
Baking Soda 1/2 tsp
Method:
Preheat the oven to 165 degrees.
Line two cookie trays with parchment paper.
Whisk the flour,baking soda and salt together in a medium bowl, set aside.
Melt the butter either on a stove-top or microwave it.
Transfer the melted butter in the mixing bowl and mix the butter and sugars either by hand or with an electric beater until thoroughly blended.
Beat in the egg, yolk and vanilla essence until combined.
Add the dry ingredients while beating a low speed keeps it from flying out of the bowl.
Stir in the chocolate chunks.
Cover the bowl with a cling film and chill the dough in the refrigerator for atleast an hour before continuing.
Scoop the dough onto the lined cookie tray, leaving plenty of room for spreading.
Bake for 15 to 17 minutes or until the edges are lightly golden brown.
Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies.
After the cookies are cooled you can store it in an air-tight container.
Enjoy :)
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