This is a combination of several recipes I’ve seen online. I accidentally added/subtracted a few ingredients but I somehow got lucky since each batch turned out fine. This cookie recipe is chewy but if you bake it longer, you’ll get crispy cookies. Bake it one minute less and you’ll be awarded with soft (but never cakey) cookies. You can even make it vegan by using shortening (or other substitutes) instead of butter. I personally like the taste of butter but the secret to these cookies is to combine butter and shortening (or margarine. Yeah, I even used star margarine once and the cookies still came out the same. It’s such a forgiving recipe. #NoShameInStarMargarine) If you combine butter with shortening, the cookies come out chewy and stay that way even after a few days. But remember that some of that buttery, toffee flavor is lost when you use shortening. So substitute at your own risk!
Oh and yes, I know, margarine is not healthy. I do not advocate margarine but giiiiiirl. Sometimes, you gotta do what you gotta do.
OH and I’ve never tried melting/browning the butter but I’ll try it one of these days and I’ll update this post. And I’m pretty confident that this can be baked in a good old toaster oven (5 minutes, tops) or even on a skillet, on a stove (5 minutes, tops). I promise to update this post once I have tried those methods. In the meantime, let’s get back to the recipe.
The best part about this recipe is that you no longer need to chill this in the fridge. You can have chewy cookies in less than 20 minutes. IT’S SO EXCITING ISN’T IT.
I’ve tried all the famous chocolate chip cookie recipes online (from Food52, The NYT cookie recipe, down to the labor-intensive seriouseats version) and they’re all pretty good but they require a lot of time and effort. These cookies don’t spread, you don’t need to chill them, you can use APF (but I recommend subbing about 3/4 cup with bread flour), and they’re very, er, photogenic.
Without further ado. The only cookie recipe you’ll ever need. Trust me.
Chocolate Chunk Cookies
3/4 cup white sugar
7 tablespoons butter, softened
2 tablespoons honey/syrup/brown sugar (if using brown sugar, add a tablespoon of water as well)
1/2 teaspoon extract (you can combine almond with vanilla or just use vanilla)
1 & 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 to 1 cup chocolate chips/chunks (I prefer chunks)
1. You’ll need two bowls. A large one and a medium-sized one. In the large bowl, cream the butter and the sugar. Add the honey and the vanilla extract.
2. In the medium bowl, sift together the flour, baking powder, baking soda, and the salt.
3. Slowly add in the creamed sugar into the flour mixture. Fold in the chocolate chunks. The dough will be hard to mix. It’s okay.
4. Preheat your oven to 176 C or 350 F.
5. Get an ice-cream scoop or a large spoon or whatever* and form the dough into balls. Make sure that your cookies are about 2-3 inches apart, depending on how big your cookies are.
6. Bake for 8 minutes. Flatten ever so slightly with a fork right after you take the cookies from the oven. Do it quickly or you’ll get crumbly cookies.
7. Keep a few cookies for breakfast tomorrow. It’s delicious with coffee.
Flatten the cookies ever so slightly with a fork. You can add more chocolate chunks if you wish.
Notes:
*I use a hario coffee scoop that came with my coffee syphon. It’s a sob story for a different day that deserves its own special post.
**If you want a double chocolate, molasses version, just add 3 tablespoons molasses after creaming the sugar and butter. Then add a tablespoon of cocoa powder to the flour mixture. You can even experiment with using different extracts or spices (matcha powder + white chocolate chips, cinnamon + powdered ginger + cloves, or almond extract + white chocolate + dried cranberries/raisins, white chocolate + candied ginger + dried mango, okay I have more crazier ideas but nah.)
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