Crispy on the edges, soft and chewy in the middle, and packed with large chunks of chocolate. These were gone sooner than I had expected! Recipe can be found on my foodblog, or after the jump.
Soft and Chewy Chocolate Chip Cookies
(adapted from here)
1 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups flour
1/2 tsp cream of tartar
1 tsp baking soda
2 tsp hot water
2 cups coarsely-chopped chocolate (or chocolate chips, if you prefer)
- Preheat the oven to 180C.
- Cream the butter and sugars together. Add in eggs one at a time with the vanilla extract.
- Dissolve the baking soda in hot water, and add to the batter.
- Stir in flour and cream of tartar, and chocolate chunks.
- Drop large spoonfuls onto baking sheet, and bake for about 10-15mins, until the cookies are golden brown.
Recipe Tip #1: Don’t scoop your flour out of the bottle, instead spoon the flour into the cup, and level the top off with a knife.
Recipe Tip #2: If you don’t want them to be puffy and cake-like, just make smaller balls and flatten them slightly in the middle before going into the oven.
I am italian, and I am also not sure what it is XD
But those coockies look delicious. *_*
I think its the high moisture content. That’s why I used a higher proportion of brown sugar c/f white sugar, since brown sugar has a higher moisture content because of the molasses. I also read that it’s better if the dough is stiff since it spreads less when baking, and hence moisture can be retained. I personally preferred Alton Brown’s The Chewy in terms of texture, and I think the melted butter in his recipe had something to do with the chewiness.
I hope that answers your question! :)
nice!
can i ask if the cookies hardened after a few days or were they soft?
thanks1
I made them for my flatmates and the 2 other flats in the floor and they just loved them!!!!
mine turned out a little but flat but still soft and chewy yum!
thanks for sharing them