Soft & Chewy Chocolate Chip Cookies

Name: Soft & Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 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

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.

STORY TIME

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.

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