top of page
Search

The Best Chocolate Chip Cookies

  • Writer: Tara
    Tara
  • Apr 4, 2020
  • 3 min read

Updated: Apr 6, 2020

As of 3rd April 2020, Singapore is undergoing stricter measures to manage the outbreak of the Covid-19 public health crisis. Being home all day may sound fun initially, but trust me it gets boring fast. So I've been taking this time to do what I love best - baking.


Every baker has gone through phases of extensive recipe testing for a single baked good. In my case, I have finally settled on the perfect chocolate chip cookie recipe.


Crisp? Check.


Chewy? Check.


Taste just like Famous Amos cookies? Well, we're not quite there yet, but that'll be for another day.



This recipe is amazingly versatile. Not gonna lie, this is one decadent cookie. So for all the vegans and calorie-conscious out there, easy substitutes can be made for the following ingredients:


Ingredient substitutions:

  • All purpose flour: easily swap in a 1:1 ratio for wholewheat flour. The dough may be a little drier, so you can reduce the amount of flour slightly if you decide to go full-wholewheat. If you are worried that the texture might change too much, swapping half of the amount of flour for wholewheat would definitely not impact the results too much.

  • Butter: swap 1:1 for vegan butter alternatives or coconut oil. Of course, it won't be as delicious, but you would hardly be able to tell the difference, and your waistline will thank you.

  • Egg: swap 1 egg for 1/4 cup of unsweetened applesauce. You literally won't be able to taste any difference. Trust me.

  • Sugar: swap white granulated sugar for raw sugar. Light brown sugar can be replaced with coconut sugar if you have that in your pantry. Alternatively, I'm sure swapping some of the sugar for maple syrup or honey would work fantastically well too, I just haven't tried it myself so far. (Another note on sugar: if you only have white sugar on hand, replacing the brown sugar with white sugar will work fine. Your cookies will just be more crisp and less chewy!)

  • Chocolate: use any chocolate you like. Dairy-free, vegan, sugar-free. Anything goes. Just know that your cookies are going to taste like the ingredients you put in, so use a brand of chocolate that you like!


Top tip:

This recipe is actually easily a one-bowl recipe. I hate washing dishes just as much as the next human, and try my best to minimise dishes. My recommendation would be to melt the butter in a large bowl so you can dump all the other ingredients straight in later.


 

The Best Chocolate Chip Cookies Recipe

Adapted from Tara O'Brady's Chocolate Chip Cookies

Serving size: Makes about 24 cookies


Ingredients

113g unsalted butter (I use President butter)

205g all-purpose unbleached flour

1/2 teaspoon baking powder, aluminum free

1/2 teaspoon baking soda

1/2 teaspoon salt

140g brown sugar

50g white sugar (caster or granulated)

1 large egg

170g chocolate, chopped into the size you like (I use Valrhona 66% Caraibe chocolate ie. the best)

Instructions

1. Prepare 2 large baking sheets by lining with parchment paper.

2. Melt butter in a large bowl over a saucepan of simmering water until just barely melted to retain its moisture. Do not brown.

3. Whisk in your sugars. It will look clumpy and suspicious, but will eventually come together. Don't give up!

4. Add egg (if doubling or tripling recipe, add eggs one at a time) and vanilla and whisk until combined.

5. Sift (optional) in your dry ingredients: flour, baking powder, baking soda, salt. Combine with a spatula or large wooden spoon. Or just keep using your whisk like I do so you don't have to clean extra dishes.

6. Once most of the flour is moistened and only a few streaks of flour remain, add in your chopped chocolate and continue mixing until everything is evenly distributed.

7. Cover bowl with plastic wrap and refrigerate for 10-15 minutes, preferably overnight.

8. When ready to bake, preheat your oven to 350˚F or 180˚C.

9. Using a cookie scoop or a spoon, make dough into evenly size balls and place them about 1 inch apart on the cookie sheet (they will spread).

10. Bake for 10-14 minutes (11 minutes for me) or until golden outside. Try not to overbake them. The cookies will be soft straight out of the oven, so let them cool for however long your patience permits, to enjoy their chewiness in its fullest glory.

 

Other notes:

For beautifully crinkled cookies, Sarah Kieffer has a special technique to help you make your cookies like fantastically Instagram-worthy.


If you've made it this far, thanks for checking out my blog. I'd really love to hear from you if you tried any of my recipes!

 
 
 

Comments

bottom of page