I have been on a cookie researching and making mania for a couple of days. I’ve looked at so many cookies and their recipes in the last few weeks, that I can see round , colorful, chocolate filled, dark brown, white, chunky and M&M (Gems) filled cookies in my dreams. House of cookies, bed of cookies and did I even see my husband covered with cookies? Maybe. 😉
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
Ingredients :
- 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.
