They have gained popularity across the globe for their rich chocolatey flavour, chewy centre, and buttery aftertaste. The contrast between the warm, melted chocolate and the slightly crispy edges of the chocolate chip cookie creates a satisfying experience. American chef, Ruth Graves Wakefield came up with the recipe in 1938, around the time when she owned the Toll House Inn, in Whitman, Massachusetts. In that era, the Toll House Inn was a popular restaurant that featured home cooking.
Due to its rich history, 4 August is celebrated as 'National Chocolate Chip Cookie Day.' The following recipe can meet your cravings for Chocolate Chip Cookies, from the comforts of your home. Here's how it's done —
CHOCOLATE CHIP COOKIES
Ingredients
½ cup unsalted butter (softened)
½ cup brown sugar
½ cup white sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
200g milk chocolate bar, chopped into bits
100g white chocolate bar, chopped into bits
A pinch of salt
Method
Preheat the oven to 160°C (320°F).
In a mixing bowl, combine the softened butter, brown sugar, white sugar, 1 large egg (room temperature) and vanilla extract. Mix thoroughly with your hand or stand mixer until smooth and creamy.
Gradually add the flour, baking soda, and a pinch of salt to the wet ingredients. Mix until combined. Fold in the chopped milk and white chocolate bits.
Scoop spoonsful of the dough and place them on a baking tray lined with parchment paper, leaving enough space between each to allow for spreading.
Bake for 10-15 minutes, or until the edges are golden and crispy.
Remove from the oven and let the cookies cool on the tray for a few minutes. Transfer them to a cooling rack and let them cool completely for at least 10 minutes before serving.
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