Have you ever tasted the perfect cookie and then have tried to recreate it? I did. One of the first recipes I have ever tried was the chocolate chip cookie recipe. I wanted them to be chewy and sweet but, after a little confusion with the baking time and the fact that I was insistent on the fact that they must be more toasted, I ended up with dozens of rock-like cookies. You couldn't bite them without losing your teeth.
After that failed experiment, I tried two different recipes but none of them were as chewy as I wanted them so I gave up.
Until now.
I found this recipe in Sally's Baking Addiction's blog and it is SO perfect that I haven't dared to change a thing.
This cookies have infinite possibilities; you can make them with chocolate, dried fruits, M&M's or Smarties, toffee, whatever crosses your mind! If you follow the link above, you will see the delicious combinations she has made on her blog.
I divided the dough in two equal parts and put dark chocolate chips and chopped walnuts in one of them while in the other one I put white chocolate and chopped pistachios.
Totally addictive.
Chocolate
Chip Cookies
Ingredients
(yields 64 medium-sized cookies)
- 170g butter (room Tº)
- 150g brown sugar
- 50g granulated
- 1 egg (room Tº)
- 2 tsp vanilla extract
- 250g flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 225g chocolate chips (it can be any kind of chocolate or even dried fruits)
Directions:
- Cream the butter for a minute before adding the sugar (both brown and granulated). Beat until light and fluffy. Add the egg and vanilla and continue whisking until well incorporated.
- In a separate bowl, combine flour, cornstarch, baking soda and salt.
- With the mixer in low speed, add the dry ingredients into the first mix and blend until well combined.
- Add the chocolate chips or chopped dried fruits and mix for 5 seconds.
- Cover the dough with plastic wrap and put in the fridge for a minimum of 1 hour (up to two days).
- Pre-heat the oven at 175ºC (350ºF).
- Roll the dough into balls approximately the size of a tablespoon and put them on an oven tray covered with cooking paper. It is important to leave enough space between the balls of dough so they don't bake into a gigantic cookie.
- Bake for 8-10 minutes. If they look puffy after taking them out of the oven, press gently with a spoon. Let them cool for five minutes and transfer into a rack.
Here you can download the pdf with the recipe.
Hope you like them!
Anna
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