I am always on the search for the perfect cookie recipe.
I guess this *perfect* recipe is about as elusive as the perfect handbag that I am forever in search of too.
And I know I have already posted a cookie recipe late last week, but hey, who is counting, right?
Plus, this is a post for Friday, and I always try to post something chocolatey on Fridays. I think it has something to do with ending the (blog) week on a high note, since I do not post on the weekends.
Anyway, I am going to gush about this cookie recipe. If you like chewy cookies with crispy edges, and you like to have a (almost) chocolate-overload, then this is the *perfect* recipe for you.
I ate an entire cookie off the tray – forget about waiting for it to cool – and resisted the temptation to eat more. And if you are a follower of my blog (and so you should be, *wink*), you would know that I am no fan of cookies. For me to post a cookie recipe, it has to score a pretty good grade!
The recipe started with the creaming of the butter and sugar until the mixture became pale and fluffy.
While that was happening, I sifted the dry ingredients into a bowl.
Once the butter and sugar mixture was ready, I added an egg, and continued to beat until the egg was incorporated.
Then the dry ingredients were added in 3 parts.
Until they were thoroughly combined with the butter-sugar-egg mixture.
Some folks I have talked to have mentioned that baking is scary. Baking is not scary. Sure, there are always chances that something might go wrong, but the basic method is usually the same.
I scrapped the mixing bowl, and added the chocolate chips.
There are two types of chocolate chips. One (like the ones I have used here) are flatter and wider, like buttons. They tend to melt when baked, so you would end up with (sort of) gooey chucks of chocolate in the cookies.
The other type of chocolate chips are smaller, and look like little tear drops. They hold their shapes, so you will have tiny chips in your cookies.
So, depending on your preference, you can use either type.
Using the pulse button on my mixer, I pulsed about 3-4 times to incorporate the chocolate chips.
Then I used an ice cream scoop to place the dough on the baking sheets, and baked the cookies for 17 minutes. If you want cookies that are more crispy, flatten the cookies slightly before you bake them, and bake them for up to 20 minutes.
What you would end up with will be so worth the time and effort you have put in. You will not want to buy store-bought cookies ever again.
Double Chocolate Chip Cookies (Makes 12)
113g unsalted butter, at room temperature
3/4 cup sugar
1/4 cup cocoa powder
1 1/8 cups plain flour, sifted
1/8 tsp coarse salt
1/2 tsp baking powder, sifted
1 1/4 cups semi-sweet chocolate chips
1. Beat butter and sugar in a mixer until mixture turns light and fluffy.
2. Sifted and combine dry ingredients.
3. Add egg to butter-sugar mixture. Beat to thoroughly combine.
4. Add dry ingredients in 3 parts, until batter comes together.
5. Fold in chocolate chips.
6. Chill in fridge for 30 minutes.
7. Using a spoon or ice cream scoop, place dough on lined baking trays.
8. Bake at 170C for 16-20 minutes.
9. Cool before storing in an airtight container.