I used to hear this lovely comment a lot. Even though I'm hearing less of these comments lately, I still see that my teenager son is chomping our homemade cookies with lots of enjoyment!
As a mum, I always use the best butter, sugar, chocolate chips and vanilla to bake my chocolate chip cookies.As a baking enthusiast, I'm always exploring different interesting recipes. After years of experimenting different recipes, I must say that every different recipe has the beauty of its own. Thus, I can say that the recipes are good in their own ways and can't say which recipe is the one and only that I will use.Once again, I have discovered another fantastic chocolate chip cookies recipe that listed at Epicurious 109 Best Cookie recipes at here which is known as no. 36 Toll House Chocolate Chip Cookies.Unlike most chewy chocolate chip cookies recipes that I have baked at here, this recipe is good in its own way because...1. the cookie dough does not require chilling before baking.2. I can bake the cookies in medium-size and they are still chewy.3. the cookies can be packed with lots of chocolate chips and nuts in them.4. they are crispy at their edges, soft and chewy in their middle but only when they are freshly baked. And they will remain chewy on the next day or so.
Found another fantastic chewy Chocolate Chip Cookies recipe!
These cookies are the best on the day that they are baked.
They are crispy on the edges and chewy in the middle.
After tasting one of these cookies, I remember...Hey, these cookies taste like the perfect chewy chocolate chip cookies that I baked at here!I'm right! After comparing both recipes, I realised that they are 95% similar!1. They have the same proportion of butter and sugar.2. Both cookies can be packed with the same amount of chocolate chips and nuts in them.3. Both recipes do not require chilling before baking.4. I can bake both cookies in medium-size and they are still chewy.The 5% differences are:1. This recipe contains 1:1 proportion of brown sugar and caster sugar whereas the perfect chewy cookies contain more brown sugar than caster sugar. 2. This recipe contains slightly less egg yolk and more egg white.3. This recipe contains slightly more flour.Therefore, these cookies are crisper when they are freshly baked and also less chewier than the perfect chewy cookies.Which is better?Both are equally good in their own ways. If you are after the chewier cookies, please use the Perfect Chewy Chocolate Chip Cookies recipe at here. If you prefer to bake slightly crispier Chewy Chocolate Chip Cookies, then this recipe will be your perfect choice! However, please remember... these cookies are both crispy and chewy only when they are freshly baked.Wanna use the best ingredients to bake your cookies? Chocolate chip cookies are extremely easy to bake... watch my video.
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my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe that is adapted from Epicurious
Makes about 27-30 medium cookies without nuts 30-33 cookies with nuts
120g unsalted cup butter, softened at room temperature
75g (1/4 cup plus 2 tbsp) caster sugar
75g (1/4 cup plus 2 tbsp) dark or light muscovado sugar or brown sugar
1/2 tsp vanilla paste or extract
1 large egg
170g (1 cup plus 2 tbsp) plain or all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
200g (1 cup) chocolate chips (I used Callebaut dark chocolate callet with 54% cocoa), plus extra to top if desired
75g (1/2 cup) chopped nuts, optional - I didn’t add
Preheat oven at 190°C / 375°F. Line baking trays with baking papers
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugar in a large mixing bowl until combined and fluffy, 3–4 mins. Add vanilla and beat until combined. Add egg bit by bit and beat well after each addition.
Combine flour, baking powder and salt. Sift the flour mixture into the butter mixture. Use a spoon and spatula to mix until all ingredients are incorporated. Stir in chocolate chips and nuts (if desired).
Scoop tablespoonful of dough onto prepared trays with about 2-3 cm apart. Bake at 9-11 mins or until just golden brown around the edges, rotating the trays from top to bottom halfway through - I baked mine for 10 mins. Do not over-bake cookies. Allow cookies to cool on baking tray for about 10 mins, then transfer onto wire racks to cool completely.
Best to consume cookies on the same day of bake as they are the best being crispy and chewy. Cookies will remain mostly chewy on the next day or so. Store cookies in an airtight container at room temperature for up to 1 week.
Happy Baking.
