No cookie can beat the taste of freshly baked chocolate chip cookies. They are warm, soft, chewy with a hint of crispiness and the chocolate that melts in your mouth – Heaven. And the aroma in the kitchen just takes you to some other world. Even writing about makes my mouth watery.
I wanted to bake these chocolate chip cookies since I saw that episode on FRIENDS where Monica baked a lot of cookies. Do you remember that Nestle Toll House cookie episode? Before that, I never had this kind of cookie which is softer. After watching the episode, I tried the chocolate cookies at Subway. They were different. Good but just too sweet for my taste buds. And they were soft and chewy. Something that I experienced for the first time. I liked that.
When we bought our microwave and I baked these cookies at home, I fell in love. That was Love at First Bite. They taste so good when they are warm and fresh out of the oven. Although, Jatin likes to cool them completely first. When he had it for the first time, he thought these are not well cooked. Because they were not crispy and crunchy like other cookies. It took him some time to digest the fact that these cookies are supposed to be soft and chewy.
If you don’t have time, watch the video instead.
TIPS TO BAKE IT RIGHT
- Flour: One most common question is “Can we replace the all-purpose flour with whole wheat flour?”. Well of course. BUT you need to understand the texture of the dough we need to make the cookies. You can not replace just one ingredient and keep the rest of the recipe exactly the same. Whole wheat flour absorbs more moisture than all-purpose flour. And if you keep other ingredients the same, you will end up with dry dough & hence a dry cookie. I would suggest following the same recipe first and then start making adjustments.
- Sifting: Sifting dry ingredients is very important. Sometimes your sugar or flour contains some tiny lumps which are unnoticeable. And it gets difficult to form a smooth dough if they have any lumps. Especially, sugar lumps don’t dissolve while creaming it with butter. You will be able to see those lumps even in baked cookies. Hence, SIFT DRY INGREDIENTS.
- Room temperature ingredients: Make sure all the ingredients are at room temperature. If your butter, flour, etc. are in the refrigerator, take them out at least 1 hr before baking.
- Creaming: For how long should we cream the butter and sugar? More than the time, focus on the texture. Whisk it well till you see a light-colored, creamy, foamy texture. If you need the time, then whisk for around 5 to 7 minutes.
- Freezing: Refrigerating the dough is important to get the right shape of the cookie. If you won’t chill the dough, the cookies will spread too much and become flat. Also, freezing the dough makes the cookie chewy.
CHOCOLATE CHIP COOKIE TEXTURE
These cookies are soft & chewy from the inside and slightly crispy from the outside. Brown Sugar not just gives a different taste to these cookies but also makes them softer. Chilling the dough makes them chewy. The longer the freezing time, the chewier will be the cookies.
How TO MAKE IT CRISPY?
If you like your chocolate chip cookies crispy or less chewy, just replace brown sugar with regular white sugar. Do not add corn starch. Bake for a little longer till you get the desired crispiness. I did not make these cookies crispy because we like it soft now but I am sure this will work.
HOW TO STORE THESE COOKIES?
The best thing about this cookie dough is that you can freeze the dough for up to a month. Make small balls, put them in an air-tight container, and freeze. Whenever you are craving, just take out a few pieces, thaw them a little, and bake. You can even refrigerate the dough for up to 7 days.
For baked cookies, put them in an air-tight container and you can store them for 2-3 days. Although, I would suggest baking it fresh.
Now you are all ready to bake these delicious chocolate chip cookies. Grab all the ingredients and bake them today. If you enjoy the recipe, please share it on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
MORE DESSERT RECIPES
Soft & Chewy Chocolate Chip Cookies
Soft. Chewy. Addictive.
- 1/2 cup Butter melted, room temperature
- 1/2 cup White Sugar powdered
- 1/2 cup Brown Sugar powdered
- 2 cup All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Corn Flour
- 1/2 tsp Salt if butter is unsalted
- 1/2 tsp Instant Coffee
- 6 to 8 tbsp Milk
- 1/2 cup Choco Chips
- 200 g Chocolate Compound cut into chunks
- In a bowl, add butter, white sugar, and brown sugar. Whisk till they are light and foamy.
It may take 5 to 7 minutes.
- In the same bowl, add other dry ingredients - all-purpose flour, baking powder, baking soda, cornflour, instant coffee - mix them well.
DO NOT overmix.
- Add milk as needed to make a dough. Add milk in parts - 1 to 2 Tbsp at a time. Mix and see if you need to add more.
- Add chocolate chip cookies and chocolate chunks. Mix them in.
- Make small balls with the dough and refrigerate for at least 1 hour.
- Once the dough is chilled, preheat the oven to 180 degrees celsius.
- Place the balls on a baking tray. Leave some space in between as they spread a lot.
- Bake at 180 degrees celsius for 12 to 16 minutes.
- Once they are done, take them out and place them on a cooling rack. Cool completely or enjoy them warm.
There is no specific reason for any failed cookie. Cookies flatten if you won’t chill the dough. Chilling the dough makes the butter solid and while baking, it takes time to melt and hence gives a thick and sturdy cookie. Also, if you are using a greased pan, cookies will spread as there is no friction to prevent them from spreading. Reusing the same tray to bake another batch of cookies could also be the reason. Sometimes, even after following every guideline, if they flatten, maybe it is not the best cookie day. But they will still taste very good. Enjoy.
Brown sugar in chocolate chip cookies contains molasses which is a softener. If you replace sugar with honey or maple syrup, they also make these cookies soft. The time and temperature of baking also contribute to a softer cookie. They become chewy because of freezing the dough. The longer the chilling time, the chewier will be the cookies.
The most common reason for hard and tough cookies is over mixing the dough. Mix the cookie dough only till you don’t see any dry flour left in the bowl. Also, using a spatula to mix prevents gluten formation. Mixing the dough with hands may result in kneading the dough. If this forms too much gluten, you will get a tough cookie.
If there is too much flour in the dough, the cookies become dry and they don’t taste good. To prevent that, measure all the dry and wet ingredients carefully. If after measuring everything accurately the dough still feels dry, add a little bit of extra liquid – 1 Tbsp at a time.
This is one question we get asked a lot. There are a lot of things that you can try.
- Pressure Cooker Oven – Heat salt or sand in your pressure cooker. Then place a ring and on top of that comes a plate/tray for baking cookies. Leave some space in between the cookies as they spread. Cover the pressure cooker without the rubber and whistle. Cook for a few minutes. Check and remove once they are perfectly cooked.
- Cast Iron Kadhai – It works the same as the pressure cooker. Just cover it up with a lid. Seal it well. It will work like an oven.
- Idli Stand – This is the easiest of all the methods. Put the cookies on each mould of the idli stand and cook them without any water or steam. It turns out absolutely good.
Hope that these methods will work for you. Happy baking.