So here it is, that SECRET CHOC CHIP RECIPE I mentioned in an earlier post of mine.
You guys have no idea how honoured you should feel right now. My best friend and I have literally fought over the page on which this recipe was printed. We torn it. Thank the heavens for sellotape! This recipe is one of my most prized possessions. It kind of it amuses me that I get away with calling it MY ‘secret’ recipe considering I actually stole the recipe from a friend who stole it from the internet.
Nevertheless, I would like to think I add a little something special to the recipe. I can dream right?
So, without any further adieu, here it is:
The magical Ingredients:
- 2 cups (260 grams) all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, room temperature
- 2/3 cup (130 grams) granulated white sugar
- 2/3 cup (140 grams) firmly packed light brown sugar
- 1 large egg 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups (210 grams) chocolate chunks (can use chocolate chips)
Angie’s baking tip: Rather buy like 3 huuuuge slabs of chocolate (minimum), cut each individual chocolate block into thirds and use that instead of chocolate chunks/ chips. It is a little more budget friendly and even more scrumptious. Please also ignore that ridiculous 210 gram of chocolate restriction. You can have as much as your heart can handle! Also, feel free to mix it up a bit. Why not use white, mint or dark chocolate instead? Even better, why not use white, milk, mint and dark chocolate all together! The more the merrier. Hell, if you are feeling super adventures, add some Smarties or nuts into the mix as well. Play around with different combinations to find your favourite (Warning: finding a favourite combination will be nearly impossible so brace yourself.)
The STEPS needed to achieved heaven on your tongue:
1. Preheat your oven to 350 degrees F (177 degrees C).
2. Place one oven rack in the top third of the oven and one oven rack in the bottom third of the oven.
3. Line two baking sheets with parchment paper.
Angie’s baking tip: If you are slightly paranoid about the cookies sticking to the parchment paper, spray some ‘Spray/Bake and Cook’ onto the parchment paper.
4. In a large bowl, whisk the flour, baking soda, and salt together.
Angie’s baking tip: Add a little extra baking powder for extra giant cookies! 😉
5. In the bowl of your electric mixer (or with a hand mixer), whisk the butter and sugars until light and fluffy ( for about 2 – 3 minutes). Scrape down the sides of the bowl.
Angie’s baking tip: Rather beat the butter on its own until it is light and fluffy before adding the sugar. I am not too sure as to why, it has just worked better for me.
6. Add the egg and egg yolk to the mixture and beat until it is while combined.
7. Beat in the vanilla extract.
8. Gradually add the flour mixture to the creamed butter mixture and beat until everything is incorporated. Scrape down the sides of the bowl if it is needed.
Angie’s baking tip: Make sure that there is no flour at the bottom of the bowl. You don’t want to leave any goodness behind.
9. I personally feel as though this step is the most important so make sure you don’t skip it: Stir in the chocolate chunks.
Angie’s baking tip: This would be the perfect time to abort the whole cooking baking operation and just eat the cookie dough. I personally think that snacking on cookie dough while baking it essential to ensure the success of your baking. You have to make sure the dough hasn’t be poisoned or something like that…
10. Roll the dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. Using the palm of your hand, gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round shape.
11. Bake the cookies for about 15-17 minutes (depending on your oven), rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in colour and have just set. They will still seem a little soft but they will firm up as they cool.
12. Remove the cookies from oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool.
Step 12 basically means INDULGE YOUR SENSES!
P.s. This recipe makes roughly 18 cookies so you will have plenty. Bring on the food babies!
This is where it can get complicated:
If you like soft cookies, eat these delicious delights on the same day that you baked them. If you are lucky, the chocolate will also still be slightly melted. Can you think of anything better?
If you like hard cookies, eat them the next day. I mean, who doesn’t like a crunchy choc chip cookie? It is pure bliss.
If you don’t believe me, go ahead and give my recipe a go! 😀
If you think you have a better recipe, feel free to share. I am always keen for cookies so I don’t mind trying out another recipe here and there (even though I know mine will be better). 😉
Your taste buds can thank me later 😉
For the original, boring version of this recipe, see: https://answers.yahoo.com/question/index?qid=20091017214030AAFQP1z