These are not your regular chocolate chip cookies. These are the BEST version of cookies. Make a giant batch and do not serve everything; it won’t last. There is a reason I have been making these same cookies for the past seven Christmases! However many batches I make, it always runs out. So, I freeze some balls for my emergency ( read meltdown) moments.
Ingredients
Here is what you need to make these chocolate cookies. Flour - Use regular all-purpose flour or white bleached flour. Chocolate—The kind of chocolate you use will decide how the cookie tastes, so make sure you get the best quality. I used a dark chocolate bar for the chocolate, but you can also make this with a milk chocolate bar. Chocolate chips, you can use dark Chocolate chips, milk chocolate chips, or semi-sweet chocolate chips, too. If you are in the USA, use Hershey’s or Ghirardelli. If you are in India, use Cadbury’s or Urban Platter Chocolate Chips. You get the bite from the chocolate chips, and you get these little specks of dark chocolate in the dough. I also leave some bigger chunks that I strategically place in the center of the cookie so I can get a gooey, warm dark chocolate when I bite into it. Butter- I have used both salted and unsalted butter with equal success here. The rule to use salted butter is to just reduce the additional salt you have to otherwise add. We brown the butter. It’s very similar to the ghee-making process, but we use all of the brown bits plus the liquid gold that’s left. Sugar - Soft brown sugar is important in this recipe. It makes the cookies chewy, gives it that light brown color and also adds a caramel flavor to the cookie. To measure this sugar, you have to press it firmly into the measuring cup. The better method is always to weigh the ingredients instead.
How to make Egg Free Chocolate Chip Cookies
They are loosely based on the chocolate chip recipe by a boy who bakes.
Step 1: Brown the Butter
The first step is to brown the butter. This involves heating the butter to a bubbling point, at which point the milk solids start to brown like ghee. This adds a deep flavor to the butter. When you melt the butter, you will see white foam on top. Then, slowly, the milk solids will settle to the bottom of the pan and start browning. This is when the butter starts smelling nutty (exactly like the ghee-making process). Keep mixing the butter with a spoon. You should be able to see the brown bits under the white foam. Switch off the heat as soon as it becomes golden because the butter will keep on browning as it cool.
Step 2: Mix the Sugars
Transfer the butter into a large bowl. Add both the sugars- brown and white. This step is called creaming the sugar. Whisk everything together for about 3-5 minutes. You can use a regular whisk or a handheld whisk. After this, add the milk and vanilla essence. Mix it up together.
Step 3: Add the flour
Add the flour, baking soda, and salt to the creamed sugars. Mix the dough lightly using a spatula until you no longer see specks of flour. Add the chocolate chips and the chopped-up chocolate bar.
Step 4: Shaping the Cookies
You don’t need to chill this cookie dough. Use an ice cream scooper to scoop out equal portions of the cookie dough. This is the ideal way to get the same-sized cookies. Press them lightly to make them a little flatter. Add a few chocolate chips at the top so that the cookie looks like one from a fancy bakery. Place it on a baking tray.
Step 5: Baking
Preheat the oven to 180/356F for about 10 minutes.Line the baking sheet with baking or parchment paper. Place the cookies in the middle rack and bake for 10 minutes. At the 5-minute interval, remove from the oven and switch sides.The back of the oven is usually warmer than the front, so if you want the browning to be even, you should rotate the pan midway. Remove at 10 minutes from the oven.The cookies should be slightly domed in the center and light brown on top.
Step 6: Cool Down
As soon as you remove the cookies from the oven, place them on the wire rack using a flat spatula to cool down. Let them cool down slightly before you start dunking them in milk. Enjoy!
Freezing The Dough
I am going to let you in on my mom’s secret: Freeze the cookie dough after you shape it into scoops. I speak from experience; it’s extremely frustrating to shape cold dough. And when you are hankering for something decadent and delicious—you know, when the world and everything seem too much to take—pop one( or three) ball on a baking tray and bake for 20 minutes. Omg, I can’t tell you the feeling of knowing that after I put my son to sleep, I can just go down, bake myself a treat, and eat it without sharing! It’s so so satisfying! Now, speaking of kids, you can make them some healthy, iron-rich millet cookies instead- Here is my recipe for finger millet chocolate chip cookies, my millet butter cookies that I decorate with my son on Christmas. And if you are looking for something that doesn’t need to be baked, try my peanut butter filled Snicker dates.If you make these cookies, leave me a note in the comments. I would love to hear your thoughts on it.
How to Keep the Cookie Soft
The trick to make the cookies soft is to underbake them. If you like your chocolate chip cookies soft, then all you have to do is take them out of the oven 1 minute before the cooking time is done. They should still look a little unbaked in the center. The cookies will be soft when you take them out of the oven, but they will set once they are cooled. Here is another recipe for soft chocolate chip cookies
Tips & Tricks
Preheat Oven - Always preheat the oven for 10 minutes at 365 F /180 C before baking. This is essential- it can make or break your recipe. Baking Temperature - The baking temperature of ovens can vary a lot. Especially the smaller on the counter baking ovens. If you are repeatedly getting burnt cakes or cookies, try using an oven thermometer to see what’s the real temperature of the oven. Baking Powder - Do not use old baking powder or Soda. To check if the baking soda or powder still works, add it to hot water. If it bubbles, it’s working fine Recipe - In baking, measurements are important. So please follow the recipe to the T. Use an Ice Cream scoop to measure, portion and shape the cookies.This will make sure all cookies look similar and cook at the same time. Final Tip for gorgeous-looking cookies- Add some Chocolate chips from the top just before baking
Possible Variations
There are a few ways you can tailor the cookie to your specifications
Stuff a piece of dark chocolate inside
Okay, this is my favorite trick. When I am shaping the cookie, I take slightly less cookie dough in the scoop. I add a piece of chocolate and then cover it up with more cookie dough. That way when it bakes, i get some ooey gooey melty dark chocolate in the center. It’s just HEAVEN!
Mix of Chocolate & Nuts
Instead of using all chocolate, I sometimes add toasted chopped-up pecans in the cookie, too. You can also add walnuts, orange peel, and hazelnuts instead.
