Tuesday, May 30, 2017

The Best EASY 1-2-3 Chocolate Chip Cookies

Chocolate Chip Cookies are hard to beat. They never get old and don't need renovation. If there's anything I crrraaaaave, CCC's are up there with brownies and ice cream in the top three. It's that type of craving that stops everything - like I can not think, move forward or operate (semi-) heavy machinery until I get what I want!

The only thing that beats eating a warm homemade Chocolate Chip Cookie is knowing an awesome recipe that you can easily commit to memory and batch up as soon as you get THAT feeling.

These are called "1-2-3" Chocolate Chip Cookies for their easy-to-remember proportions by volume

1:2:3 = butter:brown sugar:flour

That is:
1/2 cup butter
1 cup brown sugar
1 1/2 cups flour

It's a one-bowl deal with this recipe. No sifting, no mixing dry ingredients in a separate bowl, no browning butter (but brown butter is delicious!). We get around this by the order of addition - mix the baking soda into the wet mixture before the flour goes in to make sure it is evenly blended.

Do you know the story about resting cookie dough? It's worth it. But, I get it. We want to eat cookies NOW, not 24 hours from now. The thing with me is that I get the same fulfillment making cookie dough as I do eating cookies. An opportunity to chop dark chocolate or dunk my fists in a pile of chocolate discs means an opportunity for me to eat as much as I want. And cookie dough.... let's face it. It's delicious.

As a Food Scientist, I have to mention that you need to realize the risks. Raw egg is not much of an issue as eating raw flour. There have been a few cases of E. Coli contamination in flour recently, so keep that in mind and eat at your own risk.

You don't need a recipe to make this recipe. Well, the first time you do but then you're cool. Your memory can handle this. It is easy.

How to make soft chocolate chip cookies?

Use some liquid sugar, baby. I like to use honey because it is acidic and helps to balance the sweetness slightly and reacts with baking soda. You could also use corn syrup or agave. The point is that these liquid sugars are humectants, meaning that they bind water and keep these cookies from drying out too fast. Also, don't overweigh the flour - 1 1/2 cups is 215 grams. If you are not using a scale, use the spoon & sweep method and do not pack the measuring cup. It's better to err on the side of less here.

How to make chewy chocolate chip cookies?

Sugar is the ordinary ingredient that makes cookies chewy - and it's the right amount of sugar that counts. Trying to reduce the total sugar in a cookie recipe will produce crisp and crumbly instead of chewy. Unlike making crisp sugar cookies that call for heavy creaming of butter and sugar, chewy cookies should take less of a beating. Just mix the butter and sugar together until they are evenly blended and the mixture looks like wet sand or a slightly fluffy paste. It should not be pale and very aerated.

Resting the dough and giving time for the moisture in the dough to thoroughly absorb the flour will also lend chewier cookies since less water can be lost during baking this way. A chilled dough is stiffer so that it won’t spread as aggressively while it bakes meaning that the centers will stay thicker and chewier.

How to make rich-flavoured and evenly golden brown cookies?

Let the dough chill out. Refrigerating cookie dough for several hours or overnight allows the dry ingredients, including flour and baking soda, to evenly marry into the dough and become hydrated. This leads to more even browning (enhanced by baking soda) during baking and thus a richer flavour overall.


Let's not forget the star of the show - the chocolate! Your cookies can only be as good as the 6 ounces of glory that you put in. Although we call them chocolate chip cookies, I never use chips. I prefer to chop up a block of quality dark chocolate which produces irregular shards and chunks, or use gorgeous callets, which are lentil-shaped discs of chocolate designed for melting and with a high cocoa butter content. It will melt gently into pools of molten splendor and coax the cookies to spread with cracks and crevices.

Chipits? Don't even. They contain a lot of sugar and milk solids to help them hold their shape during baking (ie. the don't melt nicely).

1-2-3 Chocolate Chip Cookies
makes 18-20 cookies

½ cup (113g) unsalted butter, softened
1 cup (220g) packed light brown sugar
2 tsp (10ml) honey
1 tsp pure vanilla extract
1 large egg
½ tsp salt
½ tsp baking soda
1 ½ cups (215g) all-purpose flour

Mix together butter and brown sugar until smooth and creamy and somewhat fluffy using a spatula or wooden spoon. It should look more like a paste or wet sand than a very pale aerated mixture. Mix in honey and vanilla extract. Beat in egg until well incorporated. Mix in salt and baking soda. Fold in flour and chocolate chips just until evenly combined.

Cover dough in the bowl and refrigerate for at least 4 hours or overnight. Bring the bowl out to room temperature 30 minute before using.

Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

oll heaped tablespoons of dough into smooth balls and flatten onto prepared baking trays. Space them 3 inches apart. Bake for 10-12 minutes until evenly browned.

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