“Sometimes the most basic recipe gives you the utmost pleasure”. I’m not sure if that’s a quote I heard somewhere, but it’s something I believe is true.
Lately I’ve been catching up on my sketching/designing, something I have stopped doing for a while, found a new obsession with Paisley design. I also took up knitting. Well sort of. I failed miserably with regular needle knitting, so I found an alternative, Arm-knitting. Maybe I’ll make an entire post for my crafts and designs, but that’s for later.
Getting back on the design train got me feeling a bit more relaxed with all the stress I’ve been going through, and the stress that awaits so eagerly. who knows, maybe I’ll do a post later to share some of my creative thoughts.
Now back to food. ,
I adore chocolate chip cookies, the good old crunchy on the outside, chewy on the inside, little bits of heaven. But I can never seem to find a decent bakery that does them so perfectly, there’s always something missing. I’m so glad I tried this recipe because these cookies right here are big, beautiful, rich, buttery, chewy, fluffy…Need I say more?!
After reading several recipes online, I collected a few tips to end up with thick and chewy chocolate chip cookies, just the way I like it. (I know you do too). The secret is to:
- Increase the ratio of dark brown sugar to white sugar for a richer flavor of molasses.
- Add cornflour/cornstarch for a fluffy texture.
- under-bake the cookies (yes, have faith please!). As soon as you see that the edges are set, remove them immediately! The cookies will continue to bake. I found that out halfway through my second batch.
And I know I said earlier that simple is always better, but I couldn’t help not adding a tiny little touch to the recipe. I added just a bit of orange zest to add a bit to the flavor, that’s still simple no? 😀
It’s official – this is chocolate chip heaven! Every bite melts in your mouth and the orange zest literally explode on your taste buds especially when the cookies are hot from the oven.
- 170 grams unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 100 grams good quality dark chocolate (I used Lindt Excellence 85% dark)
- 2 teaspoons orange zest.
1. Line a cookie sheet with parchment paper.
2. In a medium bowl, mix the flour, cornstarch, salt, and baking soda. Set aside.
3. Cream the butter and sugars together on medium speed until fluffy and light in color.
4. Mix in egg, vanilla and orange zest.
5. On low speed, mix in flour mixture.
6. Stir in chocolate chips.
8. Drop 1 tablespoon of dough onto cookie sheet.
9. Bake for 8-9 minutes, until slightly golden around the bottom edges. (Do not exceed 10 minutes).
10. Let cool for 3 minutes on the cookie sheet.
11. Transfer to cooling rack. Serve warm or at room temperature.
Pair it up with a glass of milk or a cup of orange juice, And just enjoy! 😀