Chewy chocolate chip cookies are very popular in America. It was invented by Ruth Wakefield, owner of Toll House in Massachusetts that Nestle took over later.
These cookies quench hunger fast as they are rich sources of carbohydrates, fiber, and vitamin B coming from the parent wholemeal or oats.
Although yummy, eating them in moderation is advised as sugar and hydrogenated fats also have a presence. As a snack, it is best to enjoy while taking a cold or hot beverage. It can also be used as the base for puddings or pies.
Crumbled cookies also find use as a garnish for ice cream or custard. Late Chicago chef Homaro Cantu rightly underscored the cookie’s value in American palates.
“When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.” Cantu did reiterate the sway of Chocolate chip cookie in the popular imagination.
Tips for making cookies chewy and soft
Now let us make this at home. In making any cookie these four basic ingredients are put to use– flour, butter, sugar, and eggs. The rest of the ingredients are for flavor and texture. This chocolate cookie becomes chewy and soft depending on the moisture level of the cookie dough.
It is the collective interaction of several ingredients that turn the cookie very soft and chewy with a certain texture. The use of brown sugar, cornstarch, extra egg yolk, and oil helps in making the cookie extra soft.
For making a dozen cookies, we can use the following ingredients. Before working on the recipe for soft chocolate chip cookies, let us have the following ingredients ready.
• 1 ¼ Cups of all-purpose flour (155 g)
• ½ Teaspoon Baking Soda
• ½ cup Granulated Sugar (100 g)
• ¾ cup Brown Sugar (165 g), packed
• 1 teaspoon Salt
• ½ cup unsalted Butter (115 g), melted
• 1 Egg
• 1 teaspoon Vanilla extract
• 4 oz Milk or semi-sweet chocolate chunks (110 g)
• 4 oz Dark chocolate chunk (110 g)
Method of preparation
Take a medium bowl, whisk together the sugars, salt, and butter to make a paste without any lumps. Now add the egg and vanilla; beat them until light ribbons fall off the whisk and merge into the mixture. In case, cornstarch is not available do not worry as cookies will still come out soft.
Now join the flour and baking soda and fold the mixture with a spatula. But refrain from over-mixing to avoid toughening of the flour resulting in cakier cookies.
Fold the chocolate chunks and chill the dough in a fridge for half an hour. To deepen the toffee-like flavor and color, chill the dough overnight. Longer the resting of dough better the flavor.
Now preheat the oven to 350°F (180°C) and it is time to line up a baking sheet with parchment paper. Scoop the dough onto the parchment paper-lined baking sheet.
Leave a gap of at least 4 inches (10 cm) between cookies and 2 inches (5 cm) of space from the edges of the pan to allow cookies spread evenly.
The baking time can be 10-15 minutes until the edges turn brown. Cookies will remain fresh when covered at room temperature at least for a week.