Thursday, July 02, 2015
The search for a perfect chocolate chip cookie recipe is endless, but I think I have finally found the perfect one. It's not all about the ingredients though. Technique is the key to get those perfectly chewy and soft cookies. But all the secrets have been revealed already: chilling time, underbaking, adding cornstarch, etc. This recipe uses soft dark brown sugar which makes them rich and extra soft. This is actually a basic recipe spread all over the internet but with a few modificatios. Whichever recipe you follow, feel free to experiment and adjust the ingredients/baking time according to your preference. But if you like the soft and chewy kind of cookie, simply follow the directions below.
Soft Dark Brown Sugar Chocolate Chip Cookies
170g / 3/4 cup unsalted butter, room temperature
150g / 3/4 cup soft dark brown sugar
50g / 1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
250g / 2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1) In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir just until combined. Add chocolate chips. Chill the dough overnight
2) Preheat oven to 180C / 350F and line 2 baking trays with parchment paper. Scoop about 2 tablespoons of cookie dough and roll into balls. Place on a baking tray, leaving about 5 cm / 2 inch space between each cookie so they can spread. Bake for 9 minutes or until slightly underbaked in the middle. Allow to cool completely before transferring to a plate.
Recipe adapted from here.