The texture and flavour of these chocolate chip cookies are unmatchable with any other recipe you will find. Butter softness with brown sugar and an egg will guarantee you best ever bakery-style chewiest cookies.
There are so many chocolate chip cookies available online depending upon their taste. Some are really good and some are great. It's always one's tastebud which decides the flavour one wants. But for a particular cookie, you have to have a specific taste satisfaction which I got by this recipe of mine. These cookies are:
Bakery style baked large with a soft centre
Extra thick and loads of chocolate flavour
Dark Chocolate or Milk Chocolate?
My personal choice is always dark chocolate chunks or chocolate chips, not milk chocolate. Dark chocolate has a more chocolatey flavour and goes perfect with the ratio of brown sugar I am using in this recipe. Still, if you have a personal choice of using milk chocolate then yes you can experiment with that.
Why dough resting is important?
Gluten plays a very important role in cakes, cookies and bread. Without going into deep and making this blog more boring the key point you need to know is for bread we need to activate the gluten but for cakes and cupcakes, we don't want that. So to not to activate the gluten in the flour we should mix the dry into the wet very gently and then we should let the dough rest in the fridge. The other key factor in dough resting is butter. If you will not freeze your dough well, the butter will melt quickly and you will have flat cookies. To bake thick cookies roll the dough using hands and keep it as it is in the tray. Don't flat it out. This way you will get a thick and chewy cookie.
For how we should bake these cookies?
The baking time always decides your baked good texture. When I tried this recipe with 2 tbsp of dough or a small icecream scoop dough it took exactly 15 min for me to bake it to the perfection. If you using lesser dough then bake for 10-12 min and if you to make bigger cookies then you should bake them for 18-20 min. Saying so doesn't mean your oven will take the same time as each company's oven's temp range may vary. So always start with baking 1 cookie at a time. Once you are confident with timing then bake rest of them.
1.5 cup (190g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113 g) butter
3/4 cup(150 g) light brown sugar
1/2 tsp vanilla essence
1 large egg (at room temp)
1/2 cup dark/milk chocolate chips
In a bowl add your room temp butter and finely powdered brown sugar. Using a stand mixer or hand beater beat the butter and sugar for 2-3 min. This will lighten the colour of the mix and adds air in the mix.
Now add egg and vanilla and mix for another 1 min.
In a separate bowl sieve together all the dry ingredients like flour, baking soda and salt. If you are using salted butter then you can half the quantity of salt. Mix the dry into egg butter mixture until it forms a dough. You can do so using your hands or a spatula. At the end fold in chocolate chips. Wrap the dough into the cling film and let it rest in the fridge for 30 min - 1 hour.
Preheat your oven at 180C for 10 min. Spoon out 2 tbsp or 1 small ice cream dough (50-55 gm)onto the sheet and put some more chocolate chips on top before baking. Bake your cookies at 180C for 15-18 min until sides change a bit of colour and centre is still soft. Let cookies rest for 10-15min before trying them out otherwise they will not hold shape.
Store your cookies in an airtight container for 1 week. If the outside temp in high then makes sure to keep in the refrigerator all the time.