Delicious chocolate chips cookie

Less time, less ingredient but, want to eat something crispy, crunchy, and full of sweetness. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked and chocolate chip cookie that turns out perfectly every single time but the recipe you will enjoy this while and after cooking also. If you love baking, then you always crave a variety of food, and here you can try favorite delicious cookies.

Usually, I just went to my favorite bakery shop and bought lots of cookies because I love choco chips but, then in the lockdown, I can’t go outside to bought and enjoy this yummy. I was craving and missing and, then I thought why should not try at home. So, I searched a lot and, I failed for the first time, and actually, I have strived at least 4 to 5 times to make it perfect means bakery-style cookies. So, why are you craving? Now to go to the kitchen and just read this and follow instructions and start cooking.

Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or baked form. No one can resist the comfort of a chocolate chip cookie, and everyone has their favorite recipe.

It’s not a complicated recipe but, here are some tips that help you to out this perfect.

How to make soft chocolate chip cookies:

The key is to take the cookies out of the oven just before they look like they are already baking. They should still appear slightly wet in the very center. The residual heat of the oven and pan will finish cooking the cookies through to soft perfection.

Also, be sure to measure your flour correctly. Too much flour will lead to dry, dense, or crumbly cookies that barely spread. 

Coconut oil v/s melted butter

virgin coconut oil offers a slight coconut flavor by this especially. When the cookies are warm and, it lends a very subtle layer of complexity.

You can Melted butter when combined with the sugars, makes a toffee-like flavor. Plus, I think it adds a depth of flavor and also adds to the creamy texture of the cookie and.

You can use it as the taste you want or like personally. I liked it with melted butter, but my parents liked this cookie when I made it with coconut oil. I didn’t notice any textural differences with any of the oils.

Coconut sugar v/s brown sugar

I like to use coconut sugar since it’s a less refined, more natural sweetener made from evaporated coconut nectar. It doesn’t taste like coconut; it’s similar to brown sugar in flavor.

Brown sugar works, too, and costs less. You might be wondering why the recipe calls for 2 1/2 cups coconut sugar or 2 cups brown sugar—they are about the same by weight. Coconut sugar only weighs less per cup.

Ingredients

  • 2 cups white whole wheat flour or regular whole wheat flour
  • one ¼ cups choco chips
  • ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
  • ½ cup of sugar
  • ½ cup plus a tablespoon melted coconut oil or extra-virgin olive oil
  • ¼ cup plus a tablespoon water
  • a tsp baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon of sea salt

Instructions

  1. In a bowl, combine the coconut sugar, regular sugar, oil, and water. Whisk until the sugar has incorporated into the oil and, the mixture is until a paste form with no lumps smooth, about 1 to 2 minutes.
  2. Take another bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine, then add the chocolate chips and toss to coat.
  3. Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
  4. Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  5. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  6. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  7. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of capacity from the edges of the pan so that the cookies can spread evenly.
  8. Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely before serving and, Enjoy baked delicious!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *