Hi Buddies !!!!!
Its another Xmas time, another year ending and festive season. In line with my baking spree, I’ve chosen this Chocolate Chip Cookies to do the honors. Eighty years since the invention of this recipe, chocolate chip cookie still holds a phenomenal position in the world of cookies and biscuits. This is one of America’s original creation, and world’s beloved creation. Every celebration, be it thanksgiving, easter, x’mas or any other festivals or celebrations around the world, chocolate chip cookie has imprinted a mark for itself. This cookie also is a hallmark amongst kiddos around the world.
An accidental invention by Mrs. Wakefield, a dietician and food lecture, this cookie was made when she was running a Toll house Inn with her husband. She prepared food for the guests who occupied the Inn and had earned an enviable reputation for her range of desserts. Once, while she was whipping up a batch of food for her guests as always with a range of desserts, she planned to make a set of Chocolate butter drop cookies. Half way through the preparation, she found out that she was out of Baker’s chocolate. Ruth, as always like a smart cook, chopped a block of semi sweet chocolate that had been given to her by the Nestle company.
Ruth thought the chocolate would melt and blend with the cookie dough as regular chocolate would. Instead the chocolate retained its shape, softening to a moist gooey melt which turned out to be the first chocolate chip cookie of the world and then rest is history. Cookie became so popular that she had no option but to keep making it and she named it Chocolate Crunch cookie.
I have been trying out this recipe time again and again until recently when I hit the right flavor, texture and nuances of baking a true chocolate chip cookie. My kids always wanted a texture of the cookie available from Subway. After many attempts finally that gooey, chewy texture was perfected recently. It is said that cookie dough have to be referigerated. Though I dont normally do it, for this video I have done it. You can do without it too though texture may be slightly different. Too much mixing of the dough also should be avoided.
One tip which might have helped my cookie to attain a perfect texture can be Nigella’s way of using the eggs. The tip of using a chilled egg and egg yolk, I adapted from Nigella (https://www.nigella.com/
Coming to the baking part, this is the most important thing when making this cookie. Baking, baking temperature and time are very crucial in getting the corriect textured gooey, chewy ones. The temperature should vary in between 160–170 and the time not more than 18 minutes for this quantity and size of cookies. You should get an undercooked cookie when you take out of the oven. One hint is that the aroma of baked cookies starts to waft in the air, at this moment you can take out the cookie. If over cooked, then you will get crispy baked biscuits rather than cookies. So be careful when you do the baking.
This is an easy, decadent gift for your loved one’s for this season and a love of your kids any time. You can also serve your guests with this melt in the mouth yummy chewy cookies during the Xmas festivties.
Melt the butter in a microwave or on stove till melted. Cool down the melted butter.
On a mixing bowl, place the sieve.Sieve all the dry ingredients together. Set aside.
In another mixing bowl, add both the sugars along with cooled and melted butter. Whisk until smooth and sugar dissolved completely. Scrape down from the edges.
Add the chilled egg and egg yolk along with vanilla. Whisk further until a creamy pale texture is obtained.Now add the dry ingredients. Gently fold in with a spatula until well incorporated.
Once mixed up, add the choco chips and combine further till the chips are spread evenly. (You can replace chocolate chips with dark and milk chocolates chunks or chopped chocolates)
Cover with a cling film. Chill the dough for an hour.
Remove the cling film after an hour. When you try mixing it, it’ll be difficult as the fat has solidified, this is the perfect dough.
In a baking pan, spread a sheet of baking paper. Use an ice-cream scoop of any type to shape the cookies. Take a small scoop of the dough and place it on the baking sheet. Gently press to get a flat cookie.
Bake in a pre heated oven at 170 degree centigrade for 15-18 minutes (this is my oven’s timing, this may vary according to the oven you use)
Put back the cling film and place the balance dough back to fridge till it is ready for the next batch of baking. Repeat the process until all the dough is used up.
Baked cookies should be soft and should go down when you press.
You will feel that the dough is not cooked, but once it cools down it will be of correct texture. Baking time is very crucial for the chocolate chip cookies. If over baked, the texture will be of that of biscuits. Cool down the cookies and store in airtight containers.
You can make 22 cookies with this quantity of dough.
This can be paired with cold milk which kids will love. It is also prefect for gifting your loved ones during this Xmas season.
Happy Baking !!!!!