Even though they may seem so simple, there is a science behind chocolate chip cookies.
Whether the butter is melted or creamed with the sugar makes a difference in cookies. I generally prefer creamed, as the cookies bake up quite thick and chewy and retain their texture for longer. However, there is always an exception to the rule, and the thick and chewy chocolate chip cookie recipe is just that.
Sugar also makes a difference to chocolate chip cookies. White sugar results in a crispier, crunchier cookie. Brown sugar makes a softer, chewier cookie. Interesting, isn’t it?
Well these cookies only have brown sugar in them, so they are super chewy. They may look crisp around the edges, but don’t let that fool you. These are one chewy chocolate chip cookie.
I saw these on broma bakery. They are the author’s mother’s recipe, and claim to be the best chocolate chip cookie ever. When I read that, I knew I had to try them. And they looked really good!
Unfortunately, mine don’t seem to look quite the same as hers. I’m not sure why. I much prefer the thick and chewy, New York Times or even the wholegrain chocolate chip cookie recipes I’ve tried (I love thick cookies! Sorry!). But for such a simple, easy recipe, they turned out great.
- 110g unsalted butter, softened (1/2 cup)
- 1 cup brown sugar, packed
- 1 tsp salt
- ½ tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1 cup + 3 tbsp plain flour
- 1 cup chocolate chips
- Preheat the oven to 180 C and line a few trays with baking paper.
- In a large bowl, use a wooden spoon to mix together the soft butter, brown sugar, salt and baking soda until it is completely combined.
- Add the egg and vanilla and keep mixing until it is combined.
- Add the flour, and then the chocolate chips. Mix until everything is incorporated.
- Scoop ping pong sized balls of dough and drop them onto the baking trays, allowing room for spreading.
- Bake for about 8-10 minutes, until the cookies are just set in the centre. Makes 18 cookies.
Adapted from broma bakery.