Thick chocolate chip cookies: Soft chewy core with a nice crunch on the edges. Packed with chocolate chips.
Confession: I’m obsessed. Obsessed with cookies. I got into cookie testing for the #fbcookieswap (check back on Dec 15th for that recipe! ^_~ ) and I haven’t been able to stop creating new cookie recipes ever since. I’m just loving cookie science. Everything adds up when you adjust ingredients. Just what this neurotic perfectionist loves. 😉 [Check out this great article on cookie science for some light reading.] Anyway, I’ve been baking so many cookies lately, two tummies just can’t keep up. It’s a good thing I’ve got family and friends to share with!
So today’s cookies are incredibly thick and chewy, but crunchy on the edges. I love that combo of crunchy and chewy in chocolate chips cookies. It’s the combination of butter and shortening that gives these cookies their delicious flavor and beautiful texture. Shortening can be found in store-bought cookies quite often, because it enhances the texture. However, you do lose the buttery flavor that comes with butter, which is why they add butter flavoring. As I’m not much of a fan of flavoring, I went for a 50/50 deal. Perfect.
To make the cookies, you’ll cream the fats and sugar. Make sure your fats are at room temperature or you’ll never get it light and fluffy. Creaming should take about 4-5 minutes. Then, you’ll mix in the egg and vanilla extract until just incorporated. Don’t mix too long, because it’ll incorporate more air which creates more cake-like cookies. We’re not going for cakey today. After you’ve incorporated the egg and vanilla, you’ll add the dry ingredients and give everything a good mix. A soft dough will be formed. Finally, throw in the chocolate chips. I used semi-sweet, but go for any chocolate you want. Don’t hold back on the chocolate chips. At this stage, you’ll feel urges to eat everything in the bowl. Hold yourself together… 😉
Roll the dough in balls the size of 1 tablespoon to create the perfect sized cookies and let these chill for at least 30 minutes. The dough will need chilling to create delicious thick cookies. Trust me, you want thick cookies. Then, it’s the moment of truth: Bake the cookies 15 minutes at 180C or until the edges start to brown slightly. You don’t want to bake it until completely golden brown, because it will diminish all the effort to make the soft and chewy cores. Press a couple of extra chocolate chips on top (you know you want to!) and let the cookies cool completely. Now, it’s time to let yourself go: cookie attack!! 😉
- 280 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 70 g unsalted butter, room temperature
- 70 g shortening, room temperature
- 250 g caster sugar*
- 1 egg (L)
- 2 tsp vanilla extract
- 250 g semi-sweet chocolate chips (+ extra for decorating)
- In a bowl, mix the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. This should take about 4 minutes.
- Add egg and mix until just incorporated.
- Add vanilla extract and mix.
- Switch to a wooden spoon, add the flour mixture and mix until a dough is formed.
- Add chocolate chips and mix until evenly distributed.
- Roll cookie balls the size of 1 Tablespoon and chill at least 30 minutes.
- Preheat the oven to 180C.
- Set the cookies a couple centimeters apart on a cookie baking tray and bake the cookies 15 minutes at 180 or until the edges start to brown.
- Press in a couple of extra chocolate chips for decorating and let the cookies cool a couple of minutes before transferring to a cooling rack.
- * For extra softness and chewyness, use 210 g caster sugar and 40 g brown sugar.