I love choc chip cookies. However, as we all know, there are so many recipes for choc chip cookies out there, yet they all vary slightly. Generally, choc chip cookies fall into two categories, crunchy or chewy. I'm a fan of the chewy. So when I saw that Hungry Hamster had been trialling many choc chip cookie recipes, and declared the recipe from Baking Bites as the best one she's tried, I had to give it a go.
This recipe is so easy that even a child could make it. You basically mix all the dry and wet ingredients separately and then combine, chucking in the choc chips last. The only tip that I will give is to leave space between the cookies as they spread. You would think that I would know this by know after making Choc Chip Cookies previously where they spread so much that they became a slab rather than individual cookies. But I will definitely remember it for the next time, until I forget it again.
The verdict on the taste, mmmmm, mmmmmm. I read some comments where people said it was too salty for them. I found it was fine and so addictive. I kid you not, they're hard to stop eating. My cookies were fairly chewy the next day, but I've since learnt that whisk together butter and sugar does not mean to beat it until it's light and fluffy. Next time, I will just beat it enough to combine them and hence not aerate the mixture so much that it becomes crunchier.
Chewy Chocolate Chip Cookies
Makes 18-24 large cookies
2 cups plus 2 tbsp plain flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips
1) Preheat oven to 160C. Line a baking tray with baking paper.
2) In a medium bowl, whisk together flour, baking soda and salt.
3) In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla.
4) Stir in flour mixture, followed by chocolate chips.
5) Drop spoonfuls of the mixture onto the baking tray and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
6) Bake at 160C for 15-17 minutes, until just turning light brown all over. The edges should be slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking tray.