Life’s simple pleasures – cookies! And this was how I started my weekend, baking Chocolate Chip Cookies because nothing beats home-baked goodies – nothing. Don’t you just love the scent of freshly baked cookies? It just evokes happy memories.
This also takes me years back to my very first baking adventure. This is where I found my love for baking. Since then, I’ve always thought that making cookies are great to get yourself started in baking. If you’re considering baking, chocolate chip cookie is your best bet or any cookie recipe for that.
The recipes you’ll find for chocolate chip are pretty straight forward, like the one you’ll find here. There are gazillions out there but, this is the best one (in my opinion) because it creates the chewy kind. Although, to make it more chewy, I do substitute part of the flour (like half) for bread flour for its high gluten content. Also remember not to over mix throughout the process, otherwise you’ll have a tough cookie!
Pastry Flour 300 g ( you may substitute half of pastry flour to bread flour, making it 150 g of Pastry Flour and 150 g of bread flour)
Baking Soda 4 g
Chocolate Chips 300 g
Walnuts or Pecans 120 g (if not adding walnuts or pecans, you may add 120 g more to your chocolate chips)
Prepare baking sheets and line them with parchment paper.
Pre-heat oven to 375F
Have all ingredients at room temperature.
Sift flour and baking soda
With your mixer at low-speed, cream butter, sugar and salt. (At this stage it is important to watch the consistency of the butter and sugar. Light and fluffy will yield to lighter cookies. For denser cookies, mix just until well blended.)
Still mixing at low-speed, add the eggs gradually making sure to scrape the sides of the bowl with every addition.
Add the sifted flour and baking soda. Mix until well combined.
Fold in chocolate chips and nuts.
With a spoon or a scooper, drop about 1-1 1/2 inch balls, 2 inches apart on the parchment-lined sheet. Bake in a 375-degree oven for 10-12 minutes.