Friday, July 25, 2008

My Tried-and-Tested Soft and Chewy Chocolate Chip Cookie Recipe


This recipe was hard to create. It took a lot of time, effort and wasted ingredients. I don't like cookies that are too flat nor do I like them too thick like hard bread. It took me months to finalize this perfect recipe. Well, actually there is no such thing as a "perfect chocolate chip cookie." It's a preference. I can say that this one works for me. It makes cookies that are not too flat nor too thick. Well, try it and see for yourself! Oh yeah, I'm planning on posting step-by-step pictures or even videos so please be patient. Thanks!


3 and 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (1 teaspoon if using unsalted butter)
2 cups chocolate chips or morsels

1 cup or 2 sticks softened butter or margarine (should be at room temperature. not runny or soupy)
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla


1. Preheat oven 350 degrees F

2. Sift flour on a piece of wax paper and spoon to cup to measure 3 and a half. Put in a mixing bowl.

3. Sift baking powder and baking soda directly on mixing bowl. Add in salt and mix dry ingredients with chocolate chips or morsels.

4. In a separate mixing bowl, using an electric hand-held or stand mixer, beat softened butter for one minute or until fluffy and light in color.

5. In a steady stream, add sugar on the side while mixing at low speed.

6. Add in brown sugar in small amounts.

7. Using a rubber spatula, scrape bottom and sides of bowl so the ingredients would incorporate well.

8. Add in eggs one at a time, allowing each egg to incorporate well before adding the next one.

9. Again, scrape bottom and sides of bowl and mix for 1 minute on medium speed.

10. Add to butter-egg-sugar mixture 1 cup at a time of the dry ingredients and fold to incorporate well. (Confusing? Sorry. Leave a comment to ask me exactly how this works! ;-P)

NOTE: Make sure that there aren't any dry ingredients at the bottom.

11. Use two spoons or an ice cream scooper to shape dough into balls and place them on cookie sheets one inch apart so they will have enough space to spread while they bake.

12. Bake for 8-10 minutes.

NOTE: If you bake them longer than ten minutes, they will be hard like rocks when they cool. So make sure you use a timer.

13. Allow them to cool on wire racks.

14. Serve with milk or coffee... or whatever! Ha ha ha!

...I hope you try this recipe! Let me know how it turns out! :-)

No comments: