I haven’t posted a recipe in while and I was given the opportunity recently to present an all time favourite. So I decided to post a chocolate chip cookie recipe. This recipe was developed after a lot of tries (if you know me, you’d realize that I have tried a lot of cookies; I mean look at me) and I ended up with one that is flawless and to my liking.
This recipe yields cookies that are soft, chewy, a bit crispy on the edge (but not always) and amazing. Also for the first time, I had a friend film the whole thing with my camera and I edited the video into something nice (to watch) with a beautiful piece I found online. This piece of music is jazz, and is titled Relaxing cafe music for cooking. You can listen to it here:
Here is the recipe:
You will need:
3 cups of all purpose flour (375 grams)
3 teaspoons of baking powder
1 teaspoon of baking soda
3 vanilla sachets
2/3 cup of soft brown sugar (130 grams)
2/3 cup of white, crystalline sugar (130 grams)
250 grams of unsalted butter, room temperature
2 large eggs
1 egg yolk
200 grams of white chocolate, cut in pieces (you can use white chocolate chips if you want)
200 grams of dark chocolate, cut in pieces (you can use dark chocolate chips if you want)
Here is how to make them:
- In a large bowl, add the sugars and butter and cream them together.
- Add the vanilla and mix well.
- Add the eggs one by one. After each addition, mix well to combine.
- In another bowl, add the flour, baking powder, baking soda and a good pinch of salt. Mix them together.
- Add the dry ingredients to the wet ingredients and fold the mixture well.
- Add the chocolate chips and mix well.
- Cover the dough with cling film and set it in the fridge for at least 30 minutes (best is two hours)
- Preheat your oven, top and bottom, no air at 175 degrees.
- Prepare a cookie tray and use oven paper so the chocolate doesn’t stick
- Using a teaspoon, scoop out pieces of dough and roll them into balls.
- Place them on the tray with 3 cm apart on all directions. Your cookies will spread.
- As soon as they are in the oven, lower the temperature to 170.
- Bake blindly for 10 minutes and 30 seconds.
- Let them cool for 10 minutes before biting into them.
- Devour them and enjoy!
Here are also some useful tips:
- Bake one rack at a time in your oven. That rack should be in the middle shelf to ensure that the cookies bake uniformly.
- Use top and bottom resistance in the oven with no air. This will ensure the cookies are not dry.
- Use the best quality of chocolate you can get. This is not a paid advertisement. The chocolates I used are personal choices.
- You can swap the dark chocolate with Milk chocolate if you choose so. You can also (in the case of the top cookie recipe) use only one kind of chocolate.
Until next time,
The digital cook