Tasty Chocolate Recipes Made into Drops of Cookie Heaven
It was pure coincidence when Ruth Wakefield, the woman who discovered baking of chocolate chip cookies, when she had to think quickly when she unexpectedly ran out of ingredients while baking cookies for some guests.
She was using a different type of chocolate in one of her famous chocolate recipes at a small inn she was operating when she thought about using semi-sweet Nestlé chocolates.
Surprisingly, instead of melting, she found that the chocolate chips just became soft. And the result?
A truly delicious treat of crisp but chewy-on-the-inside cookies, now popularly known as ”chocolate chip cookies’ popular & loved all over the world!
We’ve named this recipe the Ultimate Chocolate Chip Cookies because it contains everything a cookie connoisseur could ask for.
With a slightly crispy texture on the outside and chewy on the inside, it’s a favorite chocolate chip cookie recipe that has been rated best by hundreds of satisfied home cooks.
Ingredients of Chocolate Chip Cookies
1 cup unsalted butter, plus more for baking sheets
3/4 cup firmly packed light-brown sugar
3/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon baking soda dissolved into 1 teaspoon hot water
2 1/4 cups sifted all-purpose flour
1 teaspoon table salt
1 cup chopped nuts (optional)
12 ounces (2 cups) semisweet chocolate chips
1 teaspoon vanilla extract
Preheat your oven to 375°.
Cream the sugars and butter .
Add the beaten eggs.
Add the baking soda dissolved in hot water.
Sift together the flour and salt and add to the butter mixture. Then add the nuts, chocolate chips and vanilla, then stir them.
Chill the dough, usually this step is skipped
Drop by the tablespoonful onto lightly greased cookie sheets and bake until golden to browned at the edges, 10 to 12 minutes.
1. For best results, bake the cookies on the centre rack of the oven. For even cooking, it is best to cook one plate at a time. 2. The best cookie sheets are made of shiny aluminum with a smooth, sideless surface. They reflect the heat, allowing the cookies to bake evenly and brown well. The rimmed baking sheets are excellent for many things, but not for making cookies. 3. To ensure success in baking, measure the ingredients accurately using the appropriate measuring equipment for the ingredients to be measured. For best results, add the ingredients in the order you are called for. 4. The best way to measure the flour is to stir the flour first before spooning it into the measuring cup. Fill until it is stacked, then sweep the excess from the top with the flat edge of a butter knife. 5. There is a lot of baking science behind what makes a chewy and soft cookie compared to a crispy and crunchy coockie. The ratio and type of sugars used, the amount of butter or shortening and the amount of flour stirred in all make a difference. 6. Use a 1-inch meat ball or a cookie spoon, or ice cream scoop to make even-shaped Chocolate Chip Cookies. 7. Prepare jumbo cookies – use a measuring cup or a cookie spoon/ice cream to scoop the dough. Drop the dough 3 inches apart and bake until the edges are set, the centres will be soft.
What’s your preferable way to riff on this classic recipe?
With macadamia and white vanilla baking chips? Double the peanut butter (chips and chopped peanuts)? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, sprinkled with coarse salt before baking)?
Whatever your decision, just replace chocolate chips and nut amounts with the same amount of new ingredient you add.