Chocolate Chip Cookies Recipe – Sharmis Passions

Choco Chip Cookies are soft, chewy and slightly crisp cookies made with flour, butter, sugar, eggs and of course lots of chocolate chips. It is one of the most loved cookies everywhere because of the gooey inside and the rich buttery taste. These cookies are quite addictive and goes very well with a glass of milk or even a cup of coffee.

This is the kind of cookie both kids and elders enjoy. The texture comes soft at center with light crisp edges, almost similar to Subway cookies many of us know. I feel making them at home is even more special, you can bake fresh batch anytime and enjoy warm cookies straight from oven.

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About Choco Chip Cookies

Choco Chip Cookies are classic American style cookies which got popular everywhere for its soft and chewy bite. The dough is just a mix of flour, sugar, butter, eggs and chocolate chips, then rolled and baked. Unlike plain biscuits, these are bit thick, not crunchy fully, and you get melty chocolate in every bite.

The flavor is balanced – sweetness from sugar, richness of butter, and the slight bitter from chocolate chips. You can make them more chewy, or more crisp if you like by baking little longer. Some people add nuts like walnuts or almonds, some just keep simple with only chocolate chips. Both versions comes out good.

This recipe is great because it uses two sugars – white sugar and demerara sugar. White gives sweetness and structure, while demerara gives light caramel taste and helps in chewiness. The melted butter also makes dough soft and helps in spreading. After baking, the cookies turns perfect round with soft center and crisp edges.

I usually make these cookies during evenings when family want something quick and sweet. The smell of fresh baked cookies with melted chocolate is too good, fills the whole kitchen. Honestly no one waits till it cools, most of the time it gets finished hot.

Choco Chip Cookies Ingredients

• Maida (all purpose flour) – I have used plain flour only, it makes the cookie soft and hold the shape well. You can also try mixing with little wheat flour, but texture will be bit dense.
• White sugar and Demerara sugar – White sugar gives the main sweetness, while demerara adds caramel like taste and makes cookies chewy. I usually mix both as it balances well. If you don’t have demerara, brown sugar can also be used.
• Unsalted butter – Melted butter gives richness and makes cookies soft inside. I prefer unsalted so I can adjust salt myself. If you use salted butter, then reduce extra salt.
• Egg – I have whisked one egg and used half for this recipe. Egg helps in binding and gives chewy texture. If you don’t want egg, you can replace with curd or flax egg but taste will not be same.
• Chocolate chips – The main highlight. I have used milk chocolate chips. You can try dark, white or even a mix. You can add more chocolate chips for more taste.
• Baking soda – I added a small pinch, it helps cookies to spread and become light.
• Vanilla essence – Gives nice aroma and makes the dough smell good.

Why This Recipe Works

• This recipe is very easy to make and doesn’t need any fancy steps.
• Cookies come soft in center and crisp at edges, nice balance in texture.
• Two kinds of sugar gives more depth in taste and also chewy feel.
• You can add nuts, more chocolate, or even raisins for change.
• Homemade cookies always taste fresher and feel better than buying outside.

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How to make Chocolate Chip Cookies Step by Step

1.Take butter in a pan , just heat it for few seconds when it starts to melt, switch off and set aside for it to melt completely but the color shouldn’t change. Cool down completely, then transfer to mixing bowl – add demerara sugar.

2.Add white sugar. Whisk it well using a hand beater for 1 minute.

3.Now add vanilla essence, egg and whisk again for 10 seconds, do not overdo.

4.Now add ¾ cup flour and beat again just till it comes together. Now the cookies dough is ready.

5.It will be a little goey at this stage. Now add remaining ⅛ cup flour and mix with a spatula.Now add choco chips. Preheat oven to 170 deg C for 10 minutes.

6.Just bring together. If you still find it goey keep in fridge for 30 minutes then start rolling them. I used my 1 tablespoon measuring spoon to measure each ball to get uniform sized cookies. Meanwhile roll them using your palm and slightly flatten them – if you want more thinner cookies flatten them thin. I wanted a bit thicker so made it like this. Stud few choco chips on it.

7.Line a butter paper in the baking tray and arrange the cookies. Bake the cookies for 10-12 minutes. If its thinner keep an eye at 10 minutes itself. Turn over to check the browning at the backside as the front view may mislead you to bake longer. Cool on wire rack then store in airtight container.

Serve with milk for snack time.

Expert Tips

• Butter melting – I usually melt butter just until it turns liquid, don’t overheat or it will change color and taste. Cooling it before mixing with sugar is important.
• Sugar choice – I have used both white and demerara sugar. You can even use soft brown sugar which makes cookies more chewy. Powdered sugar also works but the texture may change.
• Measuring flour – I always add the flour little by little and adjust. Dough should be soft and non-sticky. If it sticks to hand, you can add a spoon more flour.
• Cookie dough resting – Sometimes I chill the dough for 20 to 30 minutes if it feels too gooey. This helps in shaping and prevents over spreading.
• Baking time – Don’t be tempted to over bake. Cookies may look soft at first but they firm up after cooling. I usually check the bottom side, if it is lightly browned then it is done.
• Shaping cookies – I use a small spoon or scoop to get even sized cookies. You can roll them gently in palm and slightly flatten. If you want thinner cookies, press little more.

Serving and Storage

Serve Choco Chip Cookies warm with milk, coffee or even as it is for snack time. They taste best when eaten fresh out of oven but also stay good in airtight container for 3 to 4 days. You can also freeze the cookie dough wrapped in cling film and bake whenever you want. Just bring to room temperature before baking.

FAQS

1.Can I skip egg in this recipe?

Yes you can, replace with yogurt or flaxseed paste but the texture will change slightly.

2.Why my cookies turned hard?

Most times it is due to over baking. Cookies should be taken out when edges are slightly brown.

3.Can I make them without oven?

You can bake in OTG or convection microwave. For stove top baking, use a heavy bottom pan but result may vary.

4.Which chocolate chips are best?

I have used regular milk chocolate chips but dark or white chips can also be used. Even chopped chocolate works.

5.How to make them more chewy?

Add more brown sugar and don’t over bake. Cooling on wire rack also helps in keeping chewy texture.

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