Hello cookies lover,
Saturday August 4th is one of my favorite days! Why? It is National Chocolate Chip cookie day. Who can resist a homemade cookie with a cup of coffee in the afternoon? The ooey-gooey of a warm cookie can fill you with true sweetness and chocolate-love.
There are crisp cookies! There are soft cookies! There are cookies with nuts and without nuts! This cookie recipe makes super-duper soft and chewy cookies. Not only are they perfect for eating solo, they are perfect for crumbling over ice-cream, adding a layer of gelato in the middle, or folding it in half and eating it like a taco. (Yes, like a cookie taco!)
What makes these cookies soft? Here is why:
Brown sugar addition: Brown sugar is white sugar + molasses. Want even a more tender cookie? Use all brown sugar.
Eggs: Eggs help add fat and moisture to cookies, make 'em soft
Fats: Fat (butter, shortening) help tenderize a baked good, make them soft and rich of flavor.
Slightly under bake the cookie and leave them on the cookie sheet to cool
Store 'em in an airtight container.
Super Soft and Chewy Cookies
Makes: 1 dozen big cookies
Oven: 350 degrees F
Time: 12 minutes each batch
Equipment: Standing kitchen mixer, measuring cups / spoons, spatula, mixing bowls, parchment-lined cookie trays, scoop
2 sticks (1/2 cup) unsalted butter, cubed and soften to room temp
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoon fine sea salt
2 teaspoon baking soda
2 teaspoon instant espresso (optional; it adds a nice sweetness to cookies and baked goods)
10 oz chocolate chips, finely chopped
How are you enjoying National Chocolate Chip Cookie Day?