Good old-fashioned chocolate chip cookies!
I’ve been on the search for years for the perfect recipe of chocolate chip cookies, but I just can’t seem to find one that suit my taste. I’ve read the science behind every techniques on baking this favorite cookies, and tested multiple recipes. But, the chewy-in-the-inside-but-crunchy-on-the-outside cookies that I desire seems to elude me. It could be a number of things, but one that came up to my mind was the butter. There were many things that I’ve read online about it. Some softened the butter in the microwave, or melt the butter completely, or using brown butter, or even using semi-melted and semi-softened butter on their recipes. For this particular recipe, I went traditional and just simply softened the butter on the countertop overnight. The butter was soft enough for me to use just a handheld whisk to cream it.
This recipe is a lot similar to the ones you would see online or to your very own recipe. The baking process, however, is a bit different. I learned this from my coworker who often bakes chocolate chip cookies since childhood. She told me that I can just grab any chocolate chip cookie recipe anywhere, BUT!, change the oven temperature. Yes, it’s in the oven temperature! Most recipes ask that you bake the cookies in either 350 F or 375 F. She told me to start low at 275F or 300F for few minutes, and increase the heat up to 350F or 375F. I followed her advice, experimented on it, and yes, you guessed it! I achieved the perfect cookies for my taste. It’s chewy inside but crunchy when you bite onto it.
Now, for the storage part! There were times when someone baked chewy cookies for me. After a few days, however, the cookies lost the chewiness and became hard and brittle despite being stored in an airtight container. I think I found the solution for that. I put marshmallow or a slice of bread in the container together with the cookies and it kept the cookies retain its chewiness even after few days of being stored. Remeber the trick to keep brown sugar from clumping and hardening by using marshmallow or bread? Yes, that has the same science behind it, and it’s just absolutely brilliant!
This is a one-bowl recipe and no mixer needed! Just a handheld whisk and a spatula or a wooden spoon.
Try it and taste it for yourself!
2 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1/4 cup granulated sugar (you can increase this to 1/2 cup if you want it to be sweeter)
3/4 tsp baking soda
1 tsp salt
2 large eggs
1 tsp vanilla extract/paste
2 cups semi-sweet chocolate chips (or more if you want! :))
- Preheat oven to 300 degrees F.
- In a bowl using a handheld whisk, cream softened butter. Add brown sugar and white sugar until light and fluffy. Add the eggs, one at a time, followed by vanilla and salt. Using a spatula or a wooden spoon, stir the dry ingredients (flour and baking soda) into the mixture, followed by chocolate chips. Let it sit in the fridge for a minimum of 30 minutes.
- Using a tablespoon or cookie scoop, form balls from the cookie dough and drop them on the cookie sheet lined with parchment paper.
- Bake in the oven at 300 degrees F for 8 minutes. Then, increase the oven temperature to 350 degrees for about another 8-10 minutes or until it’s light brown on top. Remove from the oven and let it cool on the pan for few minutes. Once cooled, store in an airtight container, preferably with a marshmallow or slice of bread to keep it chewy.
Enjoy, and let me know what you think~