How To Make Chewy Chocolate Chip Cookies
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Chocolate chip cookies are considered by some to be one of the best types of cookies around. If you’re looking for a chewy cookie rather than a crunchy one, you will love the cookies made following this recipe. The secret to their chewiness is the brown sugar, which miraculously increases the moisture content of the cookie. XResearch source
This recipe makes approximately 2 dozen medium sized cookies.
Perfecting Chocolate Chip Cookie Flavor
Ok, we’ve been at this for a while. Time for a quick recap. So far we’ve covered butter, sugar, eggs, leavening, flour, and chocolate. As far as covering the major chemical and physical players in the cookies’ final outcome, we’re done.
Here’s what we’re working with so far: White sugar is beaten into whole eggs until it dissolves. Butter is browned and chilled with an ice cube to add back lost moisture and hasten its cooling, before being beaten into the egg mixture, along with brown sugar. Flour and baking soda are folded in very gently, along with chocolate.
Did You Make This Recipe
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Step by Step Instructions to Make Soft Chocolate Chip Cookies
1. Preheat the oven to 350F / 180C2. Microwave the butter for about 30-40 seconds on high heat until it just starts to melt. No need to heat it fully and its fine if some butter lumps remain in the bowlAdd the white sugar and brown sugar to the butter and beat until soft and creamy. You can use an electric beater in this step too but I just beat it thoroughly with a whisk by handAdd the egg and vanilla extractMix until just incorporated Next, add the flour, baking soda, and salt. I moved everything to another larger, wider bowl but you can use the same bowl if its large enough.Mix until you get a thick doughNow get your hands in there and mix to bring the dough together. It should hold its form when you knead gently. If too sticky, add more flour by the tablespoonAdd the chocolate chips and incorporate into the dough with your handsPinch off lemon-sized amounts of dough and form smooth ballsPlace on baking sheets and bake in the pre-heated oven for 10-11 minutesIts critical not to over bake them to retain the softness so take them out at 11 minutes or so even if they look pale and slightly uncooked. Let them cool on the baking sheet for about 30 minutes and enjoy!
For soft chocolate chip cookies recipe in Hindi, Tamil, Malayalam, etc please use the Google translate button in the sidebar.
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Cookie Fact #: Baking Soda = Craggy And Coarse Baking Powder = Cakey And Smooth
Serious Eats / J. Kenji López-Alt
Baking soda is pure sodium bicarbonatean alkaline powder . When dissolved in liquid and combined with an acid, it rapidly reacts, breaking down into sodium, water, and carbon dioxide.
Baking powder, on the other hand, is baking soda with powdered acids built right in. In its dry state, it’s totally inert. But once you add a liquid, the powdered acid and base dissolve and react with each other, creating bubbles of carbon dioxide without the need for an external acid source. Most baking powders these days are double acting, which means that they contain two different powdered acids. One reacts immediately upon mixing with water, and another only reacts after it’s heated, giving cakes and cookies a little boost early on in the baking phase.
Making cookies with varying degrees of both soda and powder, I found that baking powder generally produces cakier cookies that rise higher during baking, producing smoother, shinier tops, while baking soda yields cookies that are craggier and denser in texture
Cakey cookies are not for me, and the brown sugar I was using in my cookies provided plenty of acid for the baking soda to react with. I landed on 3/4 teaspoon as the right amount. Moreover, because the Maillard reaction takes place more readily in mildly alkaline environments, baking soda has a powerful effect on how rapidly foods darken and develop browned flavors. Browning is a good thing when it comes to cookies.
Making Crunchy Shaped Cookies
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Source Marijuana Butter Or Cannabutter
Youll need some cannabis-infused butter to learn how to make weed cookies. Then, you can use your decarbed weed to make your cannabutter. This takes the process full circle and can be a great way to learn the entire process of how to make pot cookies. If youre short on time or just dont want to mess it with, you can also look for cannabutter at your favourite dispensary.
Prepare For Quick Action
You need to line a sheet pan with baking paper, or just spread baking paper on a straight surface. You will not have time to do it later as the cookies need to be scooped out as soon as possible.
Prepare your kitchen towels and mittens to handle the hot pot with the hot milk and sugar mixture. You also need to have something to place the hot pot on so that you dont damage the working surface.
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How To Freeze Shortbread
Love having frozen cookie dough in stock? You are so in luck because shortbread cookies and the dough freeze so well!
If you plan on freezing the shortbread cookie dough, follow the recipe to the step of chilling the dough. Wrap it up tightly and chill it until the dough is firm and holds its shape. Place the logs of dough in an airtight container and freeze up to three months!
When you need to bake some off some of the dough, let it thaw overnight in the fridge or leave it on the counter for about an hour. Either way, the dough should be easy enough to slice evenly, but still cold when you bake it.
Another fun tip is that the full baked shortbread cookies can be frozen! All you have to do is pop the fully cooled cookies into an airtight container and freeze. They will last in the freezer for up to three months. Any longer and you risk the chance of freezer burn.
If youre like me, you may just pop a cookie or two out of the freezer and eat them ice cold…it sounds silly, but dont knock it until you try it. If youd like to be a little more sophisticated, you can let the cookies thaw before taking a bite or serving them to friends. They only take about thirty minutes on the counter to thaw, which is not bad at all.
What Is Brown Sugar
Brown sugar is made from sugarcane or sugar beets. Brown sugar still contains molasses, a byproduct of sugar production, whereas white sugar is refined until all molasses is removed.
Molasses gives brown sugar its color and the typical caramel-like flavor. Light brown sugar contains 3 to 4% molasses, and dark brown sugar 6 to 7%. You can use them interchangeably in most recipes.
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Chocolate Chip Cookies With White Sugar
Can I use white sugar instead of brown sugar in cookies? Yes! I chose white, granulated sugar for these soft and chewy chocolate chip cookies because its the most accessible type of sugar.
White sugar chocolate chip cookies are a bit crisper and thinner than their brown sugar counterparts but still absolutely delicious!
Cookie Fact #: Too Much Dissolved Sugar = Uniform Texture And Less Cracking
Going back to my initial problem of wanting the flavor of browned butter but disliking the way it prevented sugar from properly dissolving, I asked myself, what if I were to flip the script for these cookies: instead of creaming sugar and butter and adding eggs, why not beat together the eggs and sugar then add the butter?
I tried it, beating brown sugar, granulated sugar, and vanilla with whole eggs in a stand mixer until the mixture became pale, aerated, and ribbony, with a nearly completely smooth texture.* To this, I added my browned butter, which instantly cooked the eggs and curdled them, turning the mixture into an oddly sweet and vanilla-y scrambled egg custard. Lesson learned: let that browned butter cool before adding it.
*A sugar and water solution becomes fully saturated at room temperatures at a ratio of about 2 parts sugar by mass to 1 part water . My working recipe contained about 4 ounces of egg and 10 ounces of sugar, so perfect smoothness was an impossible goal.
My next attempt with cooled brown butter fared better, but the finished cookies ended up with an oddly uniform texture and a relatively smooth top rather than the cragginess I’d been getting earlier.
Serious Eats / J. Kenji López-Alt
Turns out that you actually want a balance between dissolved sugar and undissolved sugar to keep things texturally interesting.
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How To Decorate A Stocking Cookie:
Outline the cuff with white icing using a size 4 or 5 tip. Let set and pipe to fill the cuff. Immediately coat with sprinkles, and overturn to remove the excess.
Outline the toe and heel with green using a size 4 tip. Let set and pipe to fill the heel and toe with green. Outline the stocking in red using a size 4 or 5 tip. When set, pipe to fill the stocking.
Just Four Quality Ingredients
There are only four ingredients in this recipe, which blew my mind when I first started developing it. I mean…so much amazing flavor from a few ingredients. Since there are only a few ingredients, the most important thing you can do is to use quality ingredients. The flavors will really shine when you use good quality butter and vanilla.
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Cookie Fact #: Granulated Sugar = Thin And Crisp Brown Sugar = Tall And Moist
Granulated sugar is crystallized sucrose, a disaccharide consisting of a fructose molecule and a glucose molecule linked together. It is mildly hygroscopic , and relatively neutral in pH.
Brown sugar is mostly crystallized sucrose, but also contains a good amount of glucose and fructose, along with trace minerals that give it its flavor and a slightly acidic pH. Glucose and fructose are far more hygroscopic than sucrose.
Check out what happens if you bake cookies that are made 100% with granulated sugar or brown sugar:
Serious Eats / J. Kenji López-Alt
You can clearly see the difference in spread. This happens because the baking soda in my cookie recipe is a powdered base, and needs some form of acid to react with in order to create the bubbles that leaven the cookie. Slightly acidic brown sugar causes cookies to rise higher when baking, which limits their spread. You end up with a cakier end result. Granulated sugar, on the other hand, adds no leavening power, so you end up with a cookie that spreads wide. Because granulated sugar-based cookies more readily give up moisture, they also end up more crisp.
A mixture of the two provides a good balance, and as I noticed in my egg tests, dissolving too much sugar can lead to a texture that’s too uniform. With sugar left in distinct grains, the pockets of melted sugar that caramelize within the cookie as it bakes remain irregular, giving the cookie more textural interest.
Serious Eats / J. Kenji López-Alt
Making Soft Drop Cookies
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How To Make Chocolate Chip Cookies:
Melt butter. Melt the butter for about 45 seconds in the microwave. You want it mostly, but not completely melted. Stir with a spoon until its completely melted and allow the butter to cool completely.
Mix wet ingredients. Add brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined.
Mix dry ingredients: Flour, baking soda and salt in a large bowl.
Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter. Stir in chocolate chips. .
Bake. Scoop the cookie dough and place it on a prepared baking sheet. Bake at 350 degrees F for about 8-14 minutes or until theyve lost their sheen on top and are just set. The cookies continue to cook and will harden as they cool on the baking sheet so dont over-bake them.
Cream The Butter And Sugar
Creaming the butter and sugar is the first step in the actual dough-combining process. While this recipe only requires butter and white granulated sugar, others may call for shortening or brown sugar as well. Next, add the egg, milk, and vanilla. Scrape down the bowl and paddle attachment with a rubber spatula to make sure everything has combined thoroughly.
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How To Make Cookies: 10 Quick Tips
Related: Find all your favorite Christmas cookie recipes.
Choosing What Type Of Cbd To Bake With
When it comes to baking with CBD, youve got options. Its important to decide what type of CBD youll use when youre learning how to make CBD cookies.
The easiest way to incorporate CBD into your baking recipes is to use a CBD oil tincture and mix it into the fat your recipe contains. We prefer to use a full or broad-spectrum CBD oil tincture, simply because we prefer CBD to contain all the other beneficial cannabinoids and compounds like terpenes and flavonoids that lend to the entourage effect.
Another option is using CBD isolate when baking with CBD. While CBD isolate is 99.9% pure CBD and doesnt contain other beneficial cannabis compounds, this fine powder does incorporate seamlessly with whatever fat youre using to create your cookies.
As we said, we prefer a CBD oil tincture when baking. That being said, keep in mind that the cookies will take on whatever flavor your CBD oil tincture contains.
If you decide on an unflavored tincture, your cookies will contain the strong, earthy flavor of natural hemp. This taste actually pairs amazingly when making CBD cookies that contain chocolate, but not everyone prefers the natural taste of hemp.
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