No matter how much I wanted to be happy and excited to share this uber deliciously-perfect recipe of my Chips Ahoy copycat cookie, I can’t help but feel sad that I could not enjoy this treat as much as I want to (insert 100 sad faces here).
The worst thing that could happen to a person who loves to cook is to get sick and needs to be in a strict no-sugar-no-fat diet. I’m not sick but I’ll be in trouble if I won’t cut back on sat and trans fat as well as on sugar. I have to watch what I eat. Period. I cannot elaborate much about it. All I could say is that my blood analysis was not as clean as it has to be.
This classic cookie treat is one of the world’s favorites. I failed on many attempts to make this cookie because I always end up with runny, extra soft if not cranky cookies I even gave up trying. But yesterday, as I was contemplating on making Tiramisu and the will to quick shop for ingredients, I thought about baking almond cookies. I browsed the internet for a perfect dough but there are hundreds if not thousands of websites claiming that their cookie dough is the best cookie dough you could ever find. Now that’s confusing.
Since I am not very good in pastries and baking, I didn’t have a choice but to experiment and yes, find the best almond cookie photo on Google images. But as I surf through everything, I can’t help but drool over the chocolate chip cookies photos and the next thing I know, I was already foraging my kitchen for ingredients. Luckily (or unluckily for my blood sugar’s sake), I found it all.
There are still thousands of recipes to choose from. Some suggests to let the dough inside the fridge for over 24 hours. Some suggests to brown the butter before creaming the sugar for it will give a nutty texture. I told myself I would look for something that I could experiment with. Meaning, I will whip my Chocolate Chip Cookies according to at least 5 recipes I found, make a right combination of ingredients and well, try that dough-chilling thingy if it really works.
- 150 gram unsalted butter; soften in room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 tsp. corn starch
- 1 cup chocolate chip + more; I used what remained from the Chocolate Crinkles.
1. Preheat oven to 350F oven and prepare 2 baking sheets lined with parchment.
2. Combine flour, salt, baking soda and corn starch in a bowl. Whisk together and set aside.
3. Using the electric mixer with paddle attachment, cream butter and sugar together until pale and creamy. Add the egg, vanilla and almond extract and continue mixing until fully incorporated.
4. Add flour gradually into the mixture and beat well to fully combine. Once you have a sticky fully incorporated dough, stir in your chocolate chip using a spatula.
5. Cover the dough and chill inside the fridge for about 30 minutes.
6. Slightly oil your hands and scoop a tablespoonful of dough. Roll it into a ball and place onto the cookie sheets in 2-inch distance with each other. In a regular cookie sheet, you can place about 12 cookies.
7. Press your dough half-way using a fork to flatten it. Not sure why I did this. Maybe because I want my cookies to be exactly in a nice flat-round shape.
8. Add 3 or more chocolate chip to your individual cookie dough by slightly pressing it down.
9. Bake one sheet in preheated oven for 8-10 minutes. Rotate the sheet between baking to make sure your cookies are evenly baked. Whatever happens, do not bake it more than 10 minutes. Bake the other sheet when the first one is done.
10. Allow to cool for a few minutes in the cookie sheet before transferring into a wire rack to cool completely.
10. Store in a lid-tight cookie jar and keep until 2-3 weeks. (if there will be leftovers, I doubt it)
The result? Perfect Chewy Chocolate Chip Cookies. It’s soooo chocolatey, the dough is not super sugary-sweet, the edges are cookie crumby but the center remained smooth and delicious. Maybe some prefer the soft kind of cookie but me, I want that Chips Ahoy texture. Though I didn’t exactly achieve that consistency, not to brag or anything, I was able to bake one of the best choco chip cookies I’ve ever tasted.
So, that’s how I made my first time ever yummy-iest Choco Chip Cookies! No fuss. So quick and easy. I didn’t have to bear the agony of 24 hours of waiting for the dough. I’m not quite sure if there will be a huge difference if I didn’t chill it for 30 minutes. Nevertheless, it’s too sinful to eat but too sinful not to divulge. Hope you’ll give this a try soon while I, will pretend that I still have that runny and cranky cookies inside my cookie jar right now.