Big Fat Chewy Chocolate Chip Cookies
Hey guys! We return with an amazing topic about chocolate cookies in solsarin. This is “Big Fat Chewy Chocolate Chip Cookies” which is really interesting. I suggest you to stay along with us and tell us your comments.
Best Big, Fat, Chewy Chocolate Chip Cookie
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Ingredients
- All-purpose flour: Gluten and starch are the two main components in flour that help build structure.
- Baking soda: is a leavener that is activated by a liquid and an acid in the dough or batter. Baking soda must be fresh in order to work properly. So be sure to check the expiration date. To test if your baking soda is fresh, place 1/4 teaspoon of baking soda in a small bowl. Pour 1 teaspoon white vinegar on top and if it’s fresh, it should bubble quickly. If it doesn’t it’s time to toss it. Baking soda and baking powder can’t be used interchangeably.
- Salt: helps bring out the sweetness in baked goods.
- Unsalted butter, melted: Since there is no standard measurement for how much salt is in each stick of butter, it’s best to use unsalted butter. This recipe uses melted butter, but it should be cooled to about 75-80 degrees before using.
- Light brown sugar: helps the sweetness of the recipe, plus impacts the texture and color as well. Unlike granulated sugar, brown sugar is acidic and will react to the baking soda in this recipe.
- Granulated sugar: sweetens, tenderizes, leavens and caramelizes the cookies.
- Vanilla extract: adds flavor to the cookie dough.
- Eggs: Just like flour, eggs help provide structure.
- Egg yolks: contribute to color and flavor. Egg yolks also help prevent staling since they contain an all-natural emulsifier called lecithin.
- Chocolate chips: the star of this recipe! Feel free to substitute peanut butter chips, milk chocolate chips, dark chocolate chips, nuts and candy in this recipe.
Notes
FREQUENTLY ASKED QUESTIONS:
What kind of chocolate chips are best for chocolate chip cookies?
I decided to use milk chocolate chips in this recipe instead of the semi-sweet. I think sometimes semi-sweet can overtake all the other flavors in a chocolate chip cookie and I like to taste the rest of the cookie too. However, you can certainly use semi-sweet chocolate chips or dark chocolate chips as well. I prefer Hershey’s and Ghirardelli brand chocolate chips.
What makes these cookies thick?
The addition of the brown sugar actually helps the cookies become thicker when combined with the white sugar. Also the addition of the baking powder along with the baking soda also helps in this process so they rise taller.
How many cookies does this recipe make?
When using a ¼ cup measuring cup to measure out the size out of the cookies, they will make 14 cookies. You can absolutely double this recipe to make more to keep them on hand or to serve more people or give away to friends and family.
What does chilling the dough do for cookies?
Chilling the dough helps solidify the fats in the recipe which them makes them melt slower when baking (reducing the spread) which then keeps them nice and thick.
How do I store leftover chocolate chip cookies?
These can be stored in an airtight container at room temperature where they will last for 3-4 days. They can also be frozen. PWlace your cooled cookies in a freezer container or bag and they should last in the freezer for up to 3 months. Let defrost on the countertop before eating.
HOW TO PROPERLY MEASURE FLOUR?
In order to properly measure flour, fluff the flour so it’s not packed down and spoon the flour into the measuring cup. Level off the flour with a knife. If you scoop the flour with the measuring cup it packs down the flour and causes you to add too much to the dough.
HOW DO I MAKE COOKIES THICK?
You want to roll the balls of dough taller rather than wide. That makes for one thick cookie! Look how tall those balls of cookie dough are above.
HIGH ALTITUDE BAKING
There is a great resource for high altitude baking here. There are various things you can do like increasing oven temperature, decreasing sugar, and increasing liquid.
For this recipe, I tried some of the variations. This recipe dough is fairly liquid already so I didn’t want to increase that and they aren’t incredibly sweet so I didn’t decrease the sugar. I tried baking at 25 degrees higher but liked my control group at 325 degrees better. The one change I did find helpful was to increase the flour. King Arthur Flour says this: “At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.” Since I’m at 5,000 ft I added 2 tablespoons of flour.
Recipe Testing: What Works & What Doesn’t
- The weight of peanut butter. This cookie dough is adapted from my oatmeal chocolate chip cookies. The addition of peanut butter here, however, can weigh down the dough. To counter this, I add baking powder for lift.
- A spreading solution. When testing the recipe, I found the cookies weren’t spreading enough. I decided to swap the quantities of granulated sugar and brown sugar. Granulated sugar – dry and thin – helps increase cookie spread. Brown sugar–moist and thick–keeps cookies compact. Increasing the granulated sugar makes all the difference in this dough for the perfect spread. You won’t even miss that extra brown sugar flavor because the peanut butter is our front-runner.
- Fewer oats + more chocolate. When testing, I originally had a higher quantity of oats in the cookies. I decided to reduce that amount to make room for more chocolate chips.
