Updated: Sep 3, 2019
This is the BEST Chocolate Chip Cookie recipe and the one which you can not avoid from baking and eating. This one is a 1 bowl recipe which can be put together only in 10 minutes. There are multiple ways people chocolate chip cookies but this one incorporates best of the ingredients in the easiest possible way. It's the unicorn in the dessert recipes. I simple adore this one. Soon you will know why I am saying it's the easiest and tastiest recipe I have tried.
These cookies are soft and chewy. They are full of chocolate and depth of flavours. The best part is you can freeze the dough up to 2-3 weeks and whenever you wish to have a cookie, you can bake fresh one for yourself. If you are a BEGINNER in BAKING then I must force you to start with this recipe and you gonna love baking techniques and it will make you understand which ingredient which role. If you even change the sugar type your whole output will change. You can alter the flavor by changing sugar combinations and chocolate combination.
WHAT KIND OF SUGAR DO YOU USE IN THIS RECIPE?
Before we go to the recipe I must tell you that in this recipe I am using brown sugar and white sugar combination. You can definitely using all brown sugar, all white sugar and even dark brown sugar. You can replace dark brown sugar with brown sugar. This is completely your choice. Why I am not using dark brown sugar? Darker the sugar is more molasses it contains. Which makes the cookies tastes darker. Using all brown sugar can make your cookies flat so I am suing combinations of brown and white.
WHY DO YOU USE SALT IN BAKING?
The other point to understand is using salt. Never skip salt in any baking. Salt is very important in baking because salt enhances the flavours and doesn't stands out. A pinch of salt does its magic.
WHAT KIND OF BUTTER AND FLOUR DO YOU USE IN COOKIES?
Butter I am using here is salted butter. So if you have unsalted butter then add extra salt. Here we are using melted butter. So before you start putting your ingredients together in the prep do melt your butter and let it sir on the counter for 2-3 min so as to cool it down a bit. This is a very basic recipe so I am using all purpose flour.
WHAT KIND OF CHOCOLATE DO YOU USE IN COOKIES?
In this recipe I am using half dark chocolate and half milk. There is no particular reason for this combo. I just wanted to taste both dark and milk chocolate in a single bite. There are multiple variations of chocolates are possible. I am using dark and milk compound chocolate here. I cut the chocolate into pieces and then added into the dough. If you have you can use DAIRY MILK, AMUL dark chocolate or any other of your choice. Also chocolate chips works best here. No hassle of breaking into pieces.
This recipe isn't EGGLESS. In future I will definitely post eggless chocolate chip cookies recipe.
1/2 cup - 1 tbsp (80 g) white granulated sugar
1/4 cup (50 g) brown sugar
1 tsp vanilla essence
1/4 tsp salt
1/2 cup (113 g) melted butter
1 1/4 cup (160 g) all purpose flour
1/2 tsp baking soda
80 g dark chocolate
80 g milk chocolate
Pre heat your oven at 180C.
In a bowl add both sugars. Now add melted butter over it and mix well using a whisk. Now add egg and vanilla essence. Mix this again to combine all ingredients together.
Now sift flour, salt and baking powder over the wet. Using a spatula fold everything gently.
At the end add chocolate to the dough. Place the dough in the fridge for min of 2 hours.
Using a small ice cream scoop divide the dough equally(You can weigh also).
Bake them for 15-18. Depending upon your cookie size.