Wednesday, July 09, 2008

Chewy Choc Chip Cookie - The Best Ever?

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
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.


  1. You might enjoy this article from the New York Times on the quest for the perfect chocolate chip cookie Thanh.

  2. Sticky, thanks so much for that article. It was extremely helpful. I'm going to put some of their tricks into test for my next bactch of choc chip cookies. I don't know how patient I will be in leaving the dough in the fridge for 36 hours. If I make choc chip cookies, I usually want to eat them that night as well. And 6 inch cookies are really huge, but I'll give it a try to get that magical texture.

  3. You must be the most obese fuckin' blogger twerp in the entire blogesphere by now Thanh!!! I hope your next post is all about the diet you're on!!!

    Here is one I would suggest!!!

    Half a grapefruit for Breakfast

    A salad with no dressing for lunch

    A piece of grilled fish with steamed vegetables

    This diet should help you get rid of that muffin top and the extra chins!!!


  4. Thanh if you have statcounter monitering your blog you can see the ISP of the people who visit, and if you choose, it is relatively easy to locate a certain person by looking up the address of the account they use. You can then actually bar certain people from making comments or if they are trolls, you may take steps to record their activities pursuant to a charge of harassment or stalking.

  5. Anonymous, keep ranting.

    Sticky, thanks. If I really feel the need, I will do as you suggested.

  6. Free diet tips from a food expert!!

    You ungrateful swine!

  7. Just saw this after 4 years, thanks for trying out the recipe ;)