Looking for Chocolate chip cookie recipe that can be baked in 30 minutes in ultra-thick bakery style texture? This recipe uses brown sugar which gives it a caramel flavor on the outside, while the white sugar gives it that wonderful gooey center. The chewiest chocolate chip cookie texture comes from melted butter, more brown sugar than white sugar, and an extra egg yolk. Because it has everything a cookie lover could ever want, these extremely soft and chewy chocolate chip cookies are the most popular cookie recipe.
To taste chocolate in every bite, add bigger chocolate chunks. For chewy texture it is recommended to use a mix of milk or semisweet and dark chocolate chunks instead of chocolate chips. To get even-sized cookies use an ice-cream scoop to scoop the dough.
The secret to best chocolate chip cookies
A perfect chocolate chip cookie should be soft, and chewy with crisp edges. To attain such cookies each time you bake follow the following instructions:
- Cream the butter and sugar together
To yield lighter-textured cookies mix the sugar into the butter until it’s almost completely dissolved. By fully mixing the dough and adding more air to it, the volume is increased, resulting in lighter-textured cookies. To begin, make sure your butter is at room temperature, at 67 degrees Fahrenheit. Past the “wet sand” stage, stop mixing when it looks light and fluffy, nearly like icing. Add the eggs and mix well.
- Avoid over-mixing the cookie dough
Over-mixing causes the gluten to form, resulting in tough cookies. To avoid this, you can either stir in the dry ingredients by hand or use a low-speed mixer to delicately blend them in.
- Remember to chill the dough
Chilling the cookie dough over-night enhances the flavor and texture of cookies as the sugar dissolves and deepens the flavor. Even though the recipe you follow does not call for this step chilling the dough helps the gluten to relax and to develop a better flavor.
- Always use parchment paper and cookie scoop
To make your cookie baking experience easier and to make cleaning easier, line the cookie tray with parchment paper. Invest in a cookie scoop as well. Using a cookie scoop to scoop the dough yields the same quantity of dough for each cookie. As a result, all of the cookies bake at the same time, resulting in uniformly prepared cookies.
- Avoid over-baking of cookies
Over-baking cookies causes them to become dry and hard. Allow the remaining heat from the baking sheet to finish them once they’ve been removed from the oven.
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (melted)
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips or chocolate chunks
All-purpose flour: It provides enough protein and gluten to make a cookie that preserves its shape while maintaining a soft crumb.
Baking soda: When baking soda reacts with brown sugar it encourages the dough to spread in the oven. Baking soda has the ability to raise the PH level of the dough for peak browning and also helps the cookies to caramelize.
Salt: Salt dissolves readily and offers a crisp clean taste to the cookies.
Unsalted butter: Butter gives rich milk flavor to your baked goods. In chocolate chip cookies butter has more to do than just adding flavor. It helps cookies to spread much more easily and melts the sugar to create air pockets. This way the cookies will be puffier and hold their shape while baking.
Brown sugar: The caramel undertone in the cookie dough comes from the incorporated molasses in light brown sugar. Brown sugar is more hygroscopic than granulated sugar, meaning it absorbs more moisture from the air. As a result, in addition to giving the cookie dough a hint of caramelization, it also makes the cookies chewier and prevents them from getting stale after baking.
Granulated sugar: The dough with granulated sugar spread more evenly in the oven giving the cookies a crispier and pale appearance.
Egg: The majority of the moisture in cookie dough comes from eggs. Eggs enhance and tenderize the dough in addition to holding everything together. The more eggs you include in a cookie recipe, the crispier the result. We discovered that two eggs provide just the right amount of fluffy texture to the dough.
Vanilla extract: The molasses-tinged brown sugar in the dough, as well as the rich chocolate studs on each cookie, are enhanced by vanilla. The flavor of your cookie dough is rounded out with a dash of vanilla essence.
Semi-sweet chocolate chips: Chocolate chips are, of course, the most traditional ingredient in chocolate chip cookies. Chemical stabilisers are commonly used in chocolate chips to help them maintain their form when baking. The term “semisweet” refers to the sweetness of the chips without being overbearing or bitter.
How to Bake?
Step 1: Heat oven to 325 F. Line SunBrand biscuit tray with parchment paper.
Step 2: In a large bowl beat softened butter and sugars.
Step 3: In a medium bowl mix together flour, salt, and baking soda.
Step 4: Now, mix the butter and sugars together until well combined
Step 5: Add the egg, one by one and vanilla and stir until combined.
Step 6: Stir in the dry ingredients and chocolate chips, just until combined. The dough will be soft
Step 7: Scoop dough into balls and place on SunBrandbiscuit tray. Bake for 10-12 minutes. Then store in an airtight container.
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