Yeah! these choc chip cookies are THE ultimate, THE best ever cookies full stop!. The most frustrating thing about us homemakers/bakers is that we are constantly experimenting on cookies, cakes.... and keeps experimenting till we GET that PERFECT recipe and guys THIS IS IT, the best ever chocolate chips cookies....it's oooey, gooey, in the center and crunchy munchy towards the side and mind you it is a big fat cookie....oh! writing about it is already making me grab my cookie jar.
I make this often, kids love them...no..they swear by them....and these cookies store well (compared to cakes) and not once I mean not even ONCE I was disappointed with this perfect crunchy chewy cookies.....all cookieholics...beware!! once you try this you will be addicted to it and make this again and again....so don't tell me I didn't warn you :)
I think the magic in this cookie recipe is that extra egg yolk....or may be the brown sugar....and ya, talking of brown sugar...this is something which is costly and difficult to get at this part of the world. So I always substitute it with jaggery; (I always melt jaggery and refrigerate it). To get 1 cup of brown sugar add 2 tbsp of jaggery...that's it, homemade brown sugar substitute is ready in your hand.....so guys don't let the brown sugar thing put you OFF from making this cookie....this is a NO EXCUSE cookie....so lets get started.
Recipe Source: Browned eyed baker , originally from baking illustrated.
Ingredients:
Flour: 2 cups plus 2 tbsp.
Baking soda: 1/2 tsp.
Salt: 1/2 tsp.
Unsalted butter: 1 1/2 cups (12 tbsp/1 1/2 sticks), melted and cooled until warm
Brown sugar: 1 cup (see above for substitute)
Granulated sugar: 1/2 cup.
Egg: 1 large plus 1 egg yolk.
Vanilla: 2 tsp.
Semi sweet chocolate chips: 1 -1 1/2 cups.
How I made them:
Butter and line baking sheet with parchment paper and keep aside. ( I normally do not line with parchment paper when I bake these cookies, just grease with butter.)
Whisk the flour, baking powder, and salt and keep aside. Omit the salt if using salted butter.
Melt butter and allow it to cool until warm.
Add the brown sugar and granulated sugar into it and mix using an electric beater until thoroughly blended.
Beat in the egg, egg yolk, and vanilla mixing until well incorporated. With the mixer on low speed, gradually add the dry ingredients and beat until combined. Meanwhile preheat oven to 180 degree C.
Stir in the chocolate chips.
Grease your hand with a little butter or oil and pinch of medium sized balls, lightly flatten them and place them on the lined baking tray. (leave 2 inch gaps between cookies as they will spread out during baking).
Bake for about 18 to 20 min or until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.
Store in air tight container or cookie jars.
I would recommend adding chocolate chunks instead of chocolate chips for that extra ooey chocolatey yumminess....If you like crunchy crispy cookies (not ooey gooey ones) just bake them a little longer.
Enjoy with a glass of milk
