There are different types of making cookies. The primary methods being :
* Drop cookies (runny batter dropped on a baking sheet and baked) like chocolate truffle cookies
* Filled cookies (cookie batter stuffed with a filling and baked ) – on my to-do list.
* Molded cookies (slightly frozen dough molded into balls) – like these chewy chocolate chip cookies
* Rolled ones (Rolled flat sheets of stiffer dough cut with a cookie cutter) Shrewsbury biscuits
All these types are just variations created by altering the moisture and fat content. Different making methods yield into different textured cookies. Crisp, buttery, chewy, fudgey, soft, puffy, flat, thin or those bulky monster cookies. Personally, I like the chewy ones a lot more than the rest. One bite into a fudgey cookie and there comes a melt-in-your-mouth burst of flavor.
As kids, my brother and I used to go to a Subway or a Cafe Coffee Day just to get a cookie, slightly warmed in the microwave and eat it as fast as possible, or the other one might get a bigger share. We would’ve easily had 2 cookies, but then whats the fun if you don’t have to fight over a cookie with your sibling!
The batter for these chocolate chip cookies is thicker and holds together well. It is refrigerated overnight and then rolled into taller cylindrical shapes, so that while getting baked in the oven, they form nice puffy cookies.
Now if you are wondering how the chocolate chips on top don’t melt away, it is the magic of cold dough. The cookies get baked beautifully and still leave chunky chocolate chips on top to bite into.
The extra brown sugar in this recipe, increases the moist-factor and the chewiness in the cookies. The white sugar is required too, to induce slight spreading. The cornflour makes the cookies super thick, so though it is just 1.5 teaspoons, don’t miss out on it.
Chewy Chocolate Chip Cookies
Adapted from : Sally’s Baking Addiction
Yield : 20-22 cookies Time : 50 minutes + overnight dough freezing
- 2 and 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornflour
- 3/4 cup butter, melted ( I use Amul butter, which is slightly salted)
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 whole egg + 1 egg yolk, preferably at room temperature.
- 2 teaspoons vanilla extract
- 1 cup chocolate chips + some more for top
- 1/2 teaspoon salt if using unsalted butter.
- Toss together the dry ingredients in a bowl and set aside, namely all-purpose flour, baking soda, cornflour, salt (only if using unsalted butter).
- In another bowl, whisk the melted butter, brown sugar and white sugar, until no sugar lumps remain. Finally, whisk in the vanilla essence.
- Fold the dry ingredients into the above mixture with a large spoon or a rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough, but try to mix it evenly.
- Cover the dough and refrigerate overnight.
- Next day, remove the dough from the refrigerator and let it sit at room temperature for 10-15 mins.
- Meanwhile, pre-heat oven to 160°C (325°F). Line two baking trays with parchment paper.
- Roll the dough balls into tall cylindrical shapes, about 2 tablespoons dough for each cookie. Rolling the cookies taller will ensure that they stay thick. Check it here on Sally’s Baking Addiction.
- Press a few chocolate chips on top.
- Bake the cookies for 8-10 minutes. The cookies will still feel soft and underbaked, but they will continue to cook from the latent heat.
- Allow to cool on cookie tray for 10 minutes before transferring to a wire rack for cooling further.
Once cool, store them in an air-tight container. These cookies easily stay fresh for upto 7 days. Handy and ready to be grabbed.
Enjoy your homemade chewy chocolate chip cookies.
Here is an excellent read about the art and science of baking the perfect cookies.
p.s : I couriered a box to my closest friend, who stays just 30 minutes away. The joys of gifting and receiving a surprise 🙂