FOOD PORN: 'SWEET, CHOCOLATE CHIP-OVERLOAD' CHOCOLATE CHIP COOKIES

Ok. So Today, make that yesterday, I was busy in the kitchen whipping up a batch of chocolate chip cookies - something I do often since I'm always trying to find the perfect recipe for one or at the very least, trying to perfect the one I always use.  I'm not talking 'healthy' chocolate chip cookie recipes, (I'll experiment and work on that later).  I'm talking about the good old home-made chocolate chip cookies that mom used to make.

Although, I've made them so many times in different ways, I don't really think you can make a 'bad' batch of chocolate chip cookies.  I've added ground oatmeal to them - which gives them a nice, nutty texture and flavour, but my guys didn't fancy them as much. I've omitted the milk chocolate chips and only used semi-sweet - they said they were not chocolately and sweet enough.  I've used less baking soda but they don't like them too flat.  I've added nuts to them - whether it be almonds, macadamias or pecans - but they are not nut freaks, at least not when it comes to chocolate chip cookies.

So, in the end, what they really wanted was some THICK and CHEWY, SWEET AND SOFT ON THE INSIDE-CRISPY-ON-THE-OUTSIDE, CHOCOLATEY, NUT-LESS, CHOCOLATE CHIP COOKIES! Whoa!  Talk about PICKY!! It was hard trying to pull off that tall of an order... but I think I did.

No more of those popular, flat, dried-up-looking cookies, (see the end of this post), that I usually buy for them when I don't have time to bake.

After seeing all these pictures, you'll either be sick and tired of seeing another chocolate chip cookie photo, be craving some right now... or they will just simply satisfy that chocolate chip cookie urge you've been having lately! Food porn - here we go!!

There were a few things that helped to make the middle of these chocolate chip cookies softer on the inside; the melting of the butter and the elimination of an egg white. They were also a bit thicker than most chocolate chip cookies because I used more baking soda - 1/2 tsp more, than is required. They were LOADED, and I mean LOADED with chocolate chips.  There was more chocolate chip than cookie!  All this can be altered to suit your liking.  I only made it the way these guys wanted it. The recipe is at the end.

By the way, if you have a really good chocolate chip cookie recipe or know of any tips or tricks - then please share it ;)



With these chocolate chip cookies, you were guaranteed at least 3-4... probably more, chocolate chips with EVERY bite, lol...  but that was the idea!









I love taking various shots of food from different aspects to really capture the 'essence' of that food, so much so that I made a food porn video a while back.  Gosh, that sounds so not right.  Oh well, you get the picture. You can see the video at the end.








I used one egg and an egg yolk because as it goes, egg whites which are proteins, tend to dry baked goods out while yolks, on the other hand, adds moisture as well as give baked goods its smooth texture. Since I wanted a more chewier cookie, I eliminated the extra egg white.







Now, of course, you can perfect these cookies to YOUR liking as I've mentioned earlier.  If you don't like them so high/thick - use less baking soda.  If you don't like them so sweet - use less sugar and use less (or none), milk chocolate chips. If you like them more crispier (inside and out), leave them a few mins longer in the oven.








10 mins at 350° F is all you need.  The guys like to eat them especially when they are warm and gooey - right out of the oven...





You can see both the dark (semi-sweet), and the light (milk chocolate) chips in the cookie. Can you see how some parts look 'uncooked'?  Well that will change after leaving it to cool on the rack.















I used an ice cream scoop - one of those with a trigger, to scoop out the exact amount of cookie dough mixture each time.  I would pack them in, squeeze the trigger, then plop them onto the baking sheet.


















Then after baking them for 10 mins, and I mean 10 mins ONLY, I place them on a cooling rack to not only cool them off but to let them finish baking.  People always make the mistake of baking them longer since they look 'raw' and the result is more of a drier, crispier cookie.





Yup!  At least 3, 4... or 100 chips in every bite! Lmao.  I can't believe they like it with so many chips!






So I gave them all their own little batches of cookies.










They were pretty thick too!











And before I could hand them all out, I caught my husband already munching on his 2nd one...









Now to compare ours with that famous brand known as Chips Ahoy!















Well, I guess theirs doesn't 'look' too bad either.  Either way, nothing beats homemade! Although the guys devoured them before I could say... 'what the hell...', they were still not MY ideal chocolate chip cookies. They were a bit too sweet for me. However, the changes I've made below I think would solve that!  Enjoy!



RECIPE
(Changes - see notes marked with '*')

Ingredients

1 cup butter, melted                                        1-1/2 teaspoon baking soda****
1 cup white sugar*                                          1/2 teaspoon salt
1-1/14 cup packed brown sugar**                    2 cups semi-sweet chocolate chips
1 egg                                                             1-1/2 cup milk chocolate chips *****      
1 egg yolk
2 teaspoons vanilla extract
3 cups all-purpose flour***


Method

1.  Mix together the butter, white sugar, and brown sugar until smooth.  (You can melt it either on the stove or in the microwave.)

2.  Add your egg, and egg yolk.  (Yolks give baked goods their moisture - whites dry them out. We want more moisture than dryness.)  Add and stir in the vanilla.

3.  Add salt and baking soda to the flour.  Stir all this slowly into the batter mixture.

4.  Preheat oven to 350F. Let batter mixture sit for 10 mins or so until oven is ready.

5.  Drop by scoopfuls onto baking tray and bake for about 10mins or until edges are lightly browned.

*       Use 3/4 cup white sugar for less sweetness.
**      Use 1 cup brown sugar for less sweetness.
***    Try using 2-1/2 cups flour first.  If batter appears too liquid, add more flour slowly until the desired consitency is reached for scooping them on to the baking tray.
****   Use 1 tsp baking soda instead of 1-1/2 if you don't want your cookies so thick.
***** Add only 1/4 cup milk chocolate chips, or eliminate all together, if you rather not have too sweet of a cookie!




Video









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