Chocolate Chip Cookies
Posted on February 05, 2019
Recipe borrowed from Joy of Baking and modified.
Photos from Unsplash and modified.
I do not think that I write any introduction to chocolate chip cookies. Everybody loves them especially the kids. Chocolate chip cookies is an ultimate treat, easy and quick to make. The best with the chocolate chip cookies dough is that you can freeze it and have always ready-to-bake frozen cookies in the freezer. I borrowed this recipe from one of my favorite baking blogs Joy of Baking. As always, I reduced the sugar (since I am not fan of very sweet desserts) and I added shredded coconut for a distinctive flavor. Feel free to try and do not forget to rate the recipe and leave comments!
This cookie recipe is quite easy to make and uses ingredients that there are almost always in the kitchen (maybe except the firmly brown sugar). This recipe uses two kind of sugars, granulated white sugar and firmly packed brown sugar and this leads to rich cookie with beautifully crisp edges. I modified the original recipe to use less sugar and this result to less chewy cookies than the original ones.
I always prefer to weight all the ingredients and bring them to room temperature before starting making the recipe. In this way I have everything ready to use while making the cookies. Some tips to bring the butter in room temperature is after weighting it to cut it in pieces and place it in the oven in 40°C (105°F) for 5'-10'. This will bring it fast at room temperature. But make sure not to over heat the butter and melt it. In order to bring the chilled eggs in room temperature place them in a bowl with warm tap water (not boiling, otherwise they will be cooked) for 5'-10' or let them under warm tap running water for a minute. The above two tricks will bring the chilled eggs quickly in room temperature and be ready to use while you are weighting and preparing the other ingredients.
Once the ingredients are weighted and ready for use start by beating the batter in your bowl of your electric stand mixer fitted with the paddle attachment. Beat the batter in medium speed for a minute until it is creamy and fluffy. Scrape down the sides of the bowl using a rubber spatula. Add both sugars and continue beating in medium speed for 2' until the mixture is smooth and fluffy. Remember to scrape down again the sides of the bowl. Add the egg and beat again in medium speed for 1' mixing it well. If you double the recipe beat each egg well one at time. Add the vanilla extract and beat in to incorporate. In another clean bowl whisk the dry ingredients: flour, baking powder and salt. Add the dry ingredients in the egg mixture and beat in slow speed just until incorporated. Do not over beat, else you will end up with stiff cookies. Finally fold in gently the chocolate chips and the shredded coconut using a spatula. Now the batter is ready, but usually it is too soft to form and bake cookies, therefore the next step is to cover the bowl with the batter with a plastic wrap and let it chill and firm in the refrigerator for about 30'-60'.
Once the cookie batter is firm enough preheat the oven at 160°C (350°F) fan forced and place the oven wrack in the middle of the oven. Line two baking sheets with parchment paper. I usually bake this amount of cookies in 3 batches, once per time in the oven and reuse the first one for the final and third batch. I like to make large cookies so I drop an ice cream scoop or two tablespoons of batter on the prepared baking sheets (about 35 gr each cookie) and space them with distance apart (about 5cm / 2 inch). With wet hands I gently flatten each ball enough. Since this recipe uses less sugar than usual, the cookies do not flatten so much while baking, so do not skip this step. else the cookies will end up blobby. Wet hand help from the dough not to stick onto your hands. Once the baking sheets filled with cookies (usually 9 cookies per sheet) bake them in the preheated oven for about 10'-12' or until golden brown around the edges but the centers will still be a little soft. After removing from the oven let cool for 2' and transfer gently with a spatula (they are still soft) on a wire rack to cool completely.
I really enjoy the cookies warm, where the chocolate chips are still melted! But still there is nothing better than a chocolate chip cookie at room temperature along with a glass of cold milk!
Once the cookies cooled completely store them in an airtight container at room temperature for up to 5 days.
The cool thing with this cookie batter is that it can be refrigerated for a couple days and it can be frozen for up to 3 months. To refrigerate the cookie dough, just let the wrapped bowl with cookie dough in the refrigerator and follow the last steps to bake the cookies when wanted. in order to freeze the cookie dough let first the cookie dough to chill and firm in the refrigerator for about 1 hour and then form cookie dough balls with your hands. Afterwards chill again the cookie dough balls in the refrigerator for 1 hour. Once the balls are chilled place them in a zipped-top bag. Remember to write on the label of the bag the date of freezing the dough and the baking time of the cookies. Once decided to bake the cookies preheat the oven and bake the frozen cookies on prepared baking sheets with line papers. Remember to let space between the cookies, since they spread and flatten while baking. The frozen cookies may need one or two minutes more baking time than the written one, but they are done when they are golden brown around the edges but the centers are still a little soft.
Chocolate Chip Cookies
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30' - 60'
125 gr unsalted butter, at room temperature
45 gr granulated white sugar
50 gr firmly packed brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
155 gr all-purpose flour
100 gr dark or milk chocolate chips
30 gr shredded coconut
In the bowl of your electric stand mixer fitted with paddle attachment beat the butter in medium speed until smooth and creamy.
Add both white and brown sugar in the butter and beat in medium speed until is smooth and fluffy, for about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add the egg and beat well. (If doubling the recipe beat the eggs one at time, beating well after each addition).
Add the vanilla extract and beat well.
In another clean bowl mix the flour, the baking soda and the salt.
Add the dry ingredients to the egg mixture and beat in low speed just until incorporated. Do not over beat else you will end up with tough cookies.
Finally add the chocolate chips and the shredded coconut and mix by hand using a spatula.
If the mixture is very soft, cover the bowl with the batter with a plastic wrap and place it in the refrigerator for 30' - 60' until is firm enough. The batter can be stored in the refrigerator for a couple of days.
Preheat the oven at 160°C (350°F) fan forced and line two baking sheets with parchment paper.
Drop an ice cream scoop or two tablespoons of batter on the prepared baking sheets (about 35 gr each cookie) spacing them with distance apart (about 5cm / 2 inch). With wet hands gently flatten each ball.
Bake for about 10 - 12 minutes, or until golden brown around the edges but the centers will still be a little soft. After removing from the oven let cool for 2' and transfer gently with a spatula (they are still soft) on a wire rack to cool completely.
Serve warm or at room temperature. Store the cookies (once cooled completely) in an airtight container at room temperature for up to 5 days.
In this recipe I use always dark chocolate chips, but feel free to use milk chocolate, white chocolate or a mix of chocolates.
I love coconut and I think that it gives a distinctive aroma to the cookies. But if you do not like coconut you can for sure skip it.
I generally do not like very sweet desserts and therefore I tend to reduce the sugar to almost all recipes. The sugar is reduced in this recipe, too. The missing sugar do not let the cookies flatten so much while baking, therefore do not skip the step to flatten them by hand before baking them.
This cookie dough freezes really nice. To freeze the cookie dough form cookie balls with the refrigerated firmed dough. After refrigerating the dough form balls and let them chill again in the refrigerator for about one hour. Once the balls are chilled place them in a zipped-top bag. Do not forget to label the bag with the date of putting the dough in the freezer and the baking time of the cookies. Freeze the batter up to 3 months. When decided to bake the cookies preheat the oven and bake the frozen cookies for one or two minutes more than usual.