This recipe will guarantee Perfect Chocolate Chip Cookies every time you get to baking some cookies. It is an easy to follow recipe that will yield the perfect snack for the kidos, crisp on the edges and soft and chewy on the inside. Yummy, even visualising this!
I admit baking can be intimidating at first, but when you nail the art and you grow a little confidence, then baking can turn out to be a favourite way of passing time. To me baking is therapeutic, fun and a way of having a calm me time. It is super fan when my oldest boy decides to join me (which he loves) and we make nice memorable moments baking.
My journey to these perfect chocolate chip cookies has not been an easy one I tell you. I have produced all sort of terrible, greasy, large, sugary cookie like things before…… but, it got better with each subsequent trial, and now I can confidently say, my family gets perfectly soft and really delicious cookies.
What is needed?
For tools, you need an electric mixer which is optional, this is a simple recipe that can be easily mixed by hand, measuring cups and spoons, small bowls and a larger mixing bowl and an ice cream scoop or a regular spoon.
Flour, the best flour to use is all purpose flour, but I have also used self raising flour and got the same results. If using self raising, you will omit the baking powder and half the salt called for in this recipe.
Corn starch, since I came across a recipe that called for adding cornstarch into the flour, I have never looked back! Corn starch adds some moisture in the cookie, giving you cookies that have crispy edges and a soft centre.
Unsalted butter at cool room temperature. With unsalted butter, you will be able to control the amount of salt going into the cookie dough and avoid salty cookies, but if you have salted butter, omit salt in recipe especially if you are using self raising flour.
Sugar, I use both white sugar and dark brown sugar. White sugar will caramelise making the crispy on the outside while dark brown sugar has more molasses that will leave the cookies moist, chewy and a nice brown colour. So, with this in mind, definitely have more brown sugar than white sugar for perfect cookies.
Eggs. I use one egg in this recipe and add an extra egg yolk that will also assist in adding moisture to the dough.
Chocolate Chips the star of the show!! If you don’t have chocolate chips in hand, a cooking chocolate bar will do the trick. Chop the bar into large and small chunks and use them in the recipe. If your kids love chocolate, mix these chunks with chocolate chips for more chocolate in the cookies.
The process is pretty easy, Cream the white and brown sugar with the soften butter for 3-5 minutes. This will give the cookie structure to hold together and not crumble apart. Add the other wet ingredients each at a time then add the dry ingredients and the chocolate chips. Scoop and bake or let the dough rest. Bake the cookie dough at 175 degree celsius for about 10-12 minutes.
Tips and Secrets to Perfect Chocolate Chip Cookies
- Mise en Place meaning everything is set and ready to go. Before starting the baking process, make sure everything is gathered and pre-measured and within reach to ease up the hustle and making sure you have the right ingredients and at the right temperature.
- Use actual measuring cups and level the ingredients with a knife to make sure you have the right measurements called for by the recipe.
- Add ingredients in the order they are called for in the recipe.
- When you incorporate the dry ingredients into the wet ingredients, don’t beat too long to avoid over mixing. Over mixing will result in puffed up cookies which will deflate when cooling, ending up with flat cookies.https://www.youtube.com/watch?v=uUtmnPo5_sU
- Chill the dough for 1 hour to 72 hours before baking for better results. This will allow the cookies time to absorb moisture, marinate the flavours and the result, thicker and slightly chewy cookies. But if you are in a hurry, just scoop and bake!
- Bake the cookies in the middle of the oven for best results. This will ensure the cookies are getting the desired temperature. If the temperature is too hot, the cookie dough will not spread and the cookies will not cook through. If the temperature is too low, the cookie dough will spread but not puff up.
- If making a lot of cookies, bake them one sheet at a time in the middle rack to avoid overcrowding the cookies in the oven. Evenly space them in the sheet to allow room to spread.
- Don’t open open( the Kenyan in me) the oven door during baking, if you do, heat will escape and the cookie will take longer to cook or won’t cook through.
- Hold your horses! Tame the excitement and let the cookies cool on the cooking sheet for a few minutes, this will also help the cookies set and soften up. If the cookies look a bit undercooked don’t worry and certainly don’t put them back in the oven, the cooling and resting time will magically transform them!
Perfect Chocolate Chip CookiesThis is a simple chocolate chip cookies recipe that will result in the best mouth-watering soft chewy cookies. Staceysays, you will love this cookies!
- electric mixer (optional)
- Measuring cups
- Measuring spoons
- Small bowls and a large mixing bowl
- Cookie scoop/ice cream scoop or a spoon
- 3 cups All purpose flour or self raising, but omit the baking powder and salt
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 cup unsalted butter at room temperature
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 tbsp vanilla extract
- 1 tbsp cornstarch
- 2 cup mini chocolate chips or chucks of chopped chocolate
- Pre measure all the ingredients.
- Whisk the flour, baking powder, cornstarch and salt together with a whisk or spoon to evenly distribute the mixture.
- Using a mixer on medium speed, cream the butter, white and brown sugar for 3-5 minutes until fluffy.
- Add the egg, egg yolk and vanilla one at a time. Ensure each ingredient is fully mixed before adding another one.
- Scrap off the sides, on low speed mix in the other dry ingredients bit by bit.
- Finally, turn off the mixer and add the chocolate chips and mix with a spatula.
- Scoop, and arrange in a sheet for resting or cooking immediately. If not using a scoop, use a spoon for regular sizes and roll the scooped dough in your hands to small balls.
- Chill for an hour or more for flavors to combine.
- Arrange the cookies in a baking sheet allowing room for spreading and bake in a preheated oven at 175 degree celsius for 10-12 minutes.
- Let the cookies rest for 20-30 minutes before enjoying with a glass of milk or african tea.
- Happy cooking lovely.
NotesBake in the middle rack, one sheet at a time. Make sure the temperature is right before putting in the cookies, so preheating is key. Don't open the oven door until the cookies are done to maintain the right temperature. The cookies might look undone after cooking, don't worry let the cookies rest!