When quarantine hit, med school went online, I moved back home, and I set myself a goal to make the best chocolate chip cookies ever. Best is obviously subjective, but these are definitely the best in my opinion! They're chewy, soft with a little crispiness, sweet, but not too sweet, buttery, crumbly and normally it is hard for me to eat a lot of sweet things without anything savory in between, but these cookies...you'll want to eat as many as you possibly can. It took me 9 tries to get them to be exactly how I wanted them to be and I could not be more proud of this recipe!
I recommend everyone try this recipe. It will quickly become a family favorite for sure. I recommend doubling the recipe and saving half in the freezer to be able to enjoy fresh, delicious cookies whenever you would like.
The reason why these cookies are perfect:
-They're soft and chewy: I use more brown sugar than white sugar. Brown sugar creates more chew. Before I would never use white sugar because brown sugar has more depth in flavor but white sugar helps create the crinkly top with a little bit of crispiness.
-Use of brown butter: If you have time to cool down the brown butter and use it when it's softened instead of melted that is preferred because you can whip the sugar and butter to get more lift, but if not melted browned butter works as well.
-Combination of baking soda and apple cider vinegar: using apple cider vinegar and baking soda together helps create more rise, adds a little flavor and gives it the best texture!
I always like using food science to help me create recipes that I will love! I have always loved science so it only makes sense that I would use it to help my cooking/baking 😂 If you would like to learn more you can read some of my other posts or let me know and I'll incorporate more of what I know in other blogs posts and on my Instagram!
Chocolate Chip Cookies
Servings: 20-24 cookies| Prep time: 15-20 minutes| Total time: 45 minutes
Ingredients
1 cup butter (2 sticks)
½ cup white sugar
1 ¼ cup brown sugar (can use 1 cup if want less sweet)
2 eggs
1 ½ tsp baking soda
1 tsp apple cider vinegar
1 tsp salt
1 tsp vanilla extract
2 ¾ cup flour
1-3 cups chocolate chips
Directions
1. Preheat oven to 350F (if baking day of, otherwise, preferably, leave to rest over night, but not necessary)
2. In pan on medium heat, brown butter while mixing. Make sure the butter develops a deep brown color before removing and pouring into a big bowl. If time allows, let butter cool to softened texture, if not use the butter warm and melted.
3. Cream white and brown sugar with the butter. This will take around 5 minutes, whisking on medium speed.
4. Add each egg, mixing one at a time. Continue mixing until well emulsified into a thick batter like consistency.
5. Mix in baking soda, apple cider vinegar, salt and vanilla extract.
6. Mix in flour slowly and then add as many chocolate chips as you like!
7. Bake for 14 minutes or until edges are golden brown.
8. Remove from oven and let cool for at least 5 minutes (you will see the cookies deflate a little as they rest and get crinklier on top).
9. Serve warm or cool and ENJOY!!!
Kommentare