We were at Tasmania during this holiday and it was really crowded at Mona, Wineglass bay, Mount Wellington, Salamanca Market and many tourist attractions. Although we still need to wear face masks and queue to check in some places, these practices are being part of a routine. And I do feel like everything is back to norm just like we are living and traveling without fear everyday.
Besides travelling, I also enjoyed the break of not updating my social media. I didn't have to do any video editing and blogging. To be honest, I actually felt liberated and was contemplating if I should stop blogging. However, I'm not tough enough to shut down my blog for good. So, for the love of baking and my blog, I have decided to recharge well and start baking and blogging again.
To kick start my momentum, I’m going to share with you a simple yet fantastic thin soft gooey chewy chocolate chip cookies recipe by Epicurious and this is their favourite CCC recipe.
Thin Chewy Chocolate Chip Cookies by Epicurious
This recipe is known as the Epicurious Favourite recipe contains less butter, flour and chocolate chip than the Toll House CCC at here
Like the Toll House CCC, these cookies are really sweet especially these cookies have a higher sugar to butter proportion. Thus, these cookies are soft and chewy just like a soft caramel candy bar. And they are crispy at the rims only on the days that they were freshly baked.
Watch my video. Like most CCC, these cookies were also easy to bake but you must chill the dough thoroughly before baking because the dough is rather soft. The original recipe suggests that the dough should be chilled after scooping but I chilled mine before scooping. And I reckon that there is not much difference with this minor change.
Music: Bensound
My son likes chewy cookies more than crispy cookies...
And he said these cookies are yummy!!!
They are so thin and chewy! Also very sweet!
Love these cookies but hate the excessive amount of sugar? If you are after chewy cookies but made with significantly less sugar, please stay tune. I have many other fantastic recipes to share.
So please SUPPORT me!!! If you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.
Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to 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 EpicuriousMakes about 16-18 medium cookies75g unsalted butter, softened at room temperature75g (1/4 cup plus 2 tbsp) caster sugar75g (1/4 cup plus 2 tbsp) dark or light muscovado sugar or brown sugar1/2 tsp vanilla paste or extract1 large egg110g (3/4 cup) plain or all-purpose flour1/2 tsp baking powder1/8 tsp baking soda1/2 tsp salt120g (1/2 cup plus 2 tbsp) chocolate chips, plus extra to top if desired (I used Callebaut dark chocolate callet with 54% cocoa plus a small handful of white chocolate chips to top)
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, baking soda 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. Wrap dough in cling wrap and chill in a fridge for about 60 mins or until firm.
Scoop tablespoonfuls of dough and arrange on the prepared trays with about 3 cm apart. Please note that the cookies will spread during baking. Top the cookies with extra chocolate chips if desired. Bake at 10 mins or until just golden brown around the edges, swapping the trays around halfway through baking. Do not over-bake cookies. Allow cookies to cool on baking tray for about 15 mins to set, then transfer onto wire racks to cool slightly or completely.
Store cookies in an airtight container at room temperature for up to 1 week.
Happy Baking
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