Ingredients
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2 & ½ Cups All Purpose Flour
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2 tbsp Non-Fat Milk Powder
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¾ Cup Brown Sugar
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¾ Cup Granulated Sugar
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2 Cups Semisweet Chocolate Chips
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1 tsp Salt
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1 tsp Baking Soda
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1 tsp Vanilla Essence
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2 Large eggs
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1 Cup Unsalted Butter
Description
This chocolate chip cookie recipe makes cookies that are irresistible on the day they are made. The edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melted. One special ingredient helps deepen the flavor and gives the chocolate chip cookies a chewier texture, and the secret ingredient in this chocolate chip cookie recipe is Milk Powder! I prefer an equal amount of brown sugar and white sugar and slightly more flour, this gives the cookies a sturdier structure and satisfying to eat. I also highly recommend giving the batter at least 45 minutes in the refrigerator before scooping and baking them. Bake these cookies until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a minute on the baking sheet before transferring them to a cooling rack. As they cool, the puffy dome will collapse on top, giving the chocolate chip cookies their signature crinkled, craggy appearance. They lose some of their crispness overnight, becoming softer. But they are no less delicious and satisfy your cookie craving.
Here’s the recipe for Yummilicious and Most Delicious Chocolate Chip Cookies;
Directions
- In a bowl, add softened butter, brown and white sugar, and beat on medium speed until combined. (30-60 sec)
- In another bowl, sift together the remaining dry ingredients and combine.
- Add eggs and vanilla extract to the sugar and butter mixture, and beat on medium speed until no clumps remain. (10-20 sec)
- Add the flour mixture into the sugar and butter mixture, and beat on low speed just until no more dry streaks of flour are visible, 20-40 seconds. (You may still see some flecks of milk powder, this is fine)
- Add chocolate chips and fold with a spatula until chips are evenly incorporated.
- Cover the mixture and refrigerate for at least 45 minutes or up to 3 days. (Or freeze in individual scoops for up to 3 months)
- Preheat the oven to 190° C.
- Use a medium cookie scoop or a tablespoon to scoop the dough out onto one of the baking sheets. (Space the cookies about 2 inches apart)
- Bake the cookies for 10-12 minutes.
- The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.
- Cool the cookies on the baking sheet for about 5 minutes or until the puffs collapse down.
- Transfer the cookies to a wire rack to cool completely. Enjoy!
They keep for about a week before becoming crumbly. At this point, I recommend crushing them over ice cream and enjoy!
