When I bake I always remember chocolate chip cookies. Its been four years ago when I started baking for the first time I baked my personally favorite chocolate chip cookies. The memory I have is that a tray of warm chocolate chip cookies coming out of the oven. It is so tempting to eat the rough dough while making them, delicious buttery, sugary cookies dotted with the chocolate chip would be ready to enjoy.
Never mind fancy desserts, chocolate chip cookies have always been one of my favorite treats. And if you are like me and find them irresistible, you probably can’t stop after a few bites. Even today after eating and living with them, still I can’t stop eating.
History Of Chocolate Chip Cookies
The chocolate chip cookies are created by accident. It was invented in 1930 by Ruth Graves Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added broken chocolate bar pieces into her cookie batter thinking that they would melt. Instead, the classic dessert was born. Earlier it is called ‘Butterdrop Do Cookies’. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them “Chocolate Crunch Cookies.”
These chocolate cookies have additive properties as it consists of sugar and chocolate which induce craving. The crispy-edged cookie is buttery, chewy, and delicious loaded with lots of chocolate chips.
The happiness of homemade cookies can not be underestimated. Chocolate chip cookies made meh happy and probably a lot of people that bake will say the same. A traditional chocolate chip cookies recipe calls for 3/4 cups of granulated sugar and 3/4 cup of brown sugar, yielding 10 grams and a handful of chocolate chips.
The recipe also uses both brown and white sugar to get the perfect texture. I would recommend using both to get the perfect cookies. I also add some cornflour/corn starch to the dry ingredients that make these chocolate chip cookies nice and chewy. You can skip the cornflour if you want your cookies to be crunchy.
Read more: Oozing chocolate milkshakes
Variation In Chocolate Chip Cookies
- In the cookies, you can add different types of morsels or chips. It goes well with a combination of peanut butter, butterscotch, or milk chocolate chips or adds some toffee to the dough.
- For a darker and more tender, cake-like cookie, replace the granulated and light brown sugars with 1 1/2 cups of dark brown sugar.
- Adding corn syrup to the cookies produces a chewier center. Omit the granulated sugar and use 1 cup of brown sugar and 1/4 cup of corn syrup.
Recipe Of Chocolate Chip Cookies
- Unsalted butter 1/2 cup
- Brown sugar 1/2 cup
- Castor sugar 1/2 cup
- Flax seeds 2 tbsp
- Water 1 tbsp
- Vanilla extract 1/2 tsp
- Baking soda 1/2 tsp
- All purpose flour 1.5 cup
- Corn flour 1 tbsp
- Milk 2 tbsp
- Chocolate chips 1/2 cup
- In a small mixing bowl add flax seeds and water and rest it for 5 minutes.
- In a large bowl, beat the butter with brown sugar and castor sugar until the mixture is light and fluffy.
- Add the soaked flax seedand vanilla. Mix well.
- In the same bowl, add flour, baking soda and corn flour. Mix well to combine the dry and the wet ingredients.
- Add 1-2 tablespoons of milk if the dough is too dry. Refrigerate the cookie dough for 30 minutes.
- Pre-heat the oven to 180*C and line the baking tray with parchment paper/ silicon mat.
- Use an ice-cream scoop to transfer the dough into balls on the baking tray.
- Press them lightly with your fingers and place chocolate chips on top.
- Bake the cookies at 180*C for 10 minutes until the edges of the cookies are golden-brown. Let the cookies rest on the baking tray for another 10 minutes (outside the oven) before you lift them.