These cookies are easy to make. Getting those perfect cookies that are not cakey or thick needs the right ingredients in the correct proportion. And here is a foolproof recipe with a few helpful tips to get your favorite bakery-style cookies every single time.
Butter – Good quality unsalted butter Flour – Regular all-purpose flour Sugar – We need both light and regular brown sugar. Brown sugar contributes to chewiness and also gives tender crumbs. Eggs Real Vanilla Extract Baking soda Baking Powder Salt Good Quality Dark Chocolate / Chocolate Chip – I love big chunks of chocolate in my cookies. You can use dark chocolate chips as well.
Step 1 – Browning butter –
One of the important steps here. Browning butter to the right stage is crucial here. The toasty butterscotch smell of brown butter is irresistible. Browning butter is easy. It barely takes 7-8 minutes(if the butter is directly from the refrigerator, it might take 10 minutes). Cut butter into small cubes for even melting. Use a heavy bottom saucepan to avoid rapid heating of butter. Swirl the butter a couple of times for even heating. Once the butter starts to foam, reduce the heat and keep swirling once in a while. After 6 minutes keep a close eye and don’t walk away. You will see small particles settle down. These are nothing but milk solids. When the butter looks light brown in color and you get a sweet toasty, nutty smell, it is done. It might be tempting to cook the butter a little more, but it’s time to take off the heat. Even after taking off the heat, the butter will continue cooking a little more. Add egg and vanilla extract, and whisk well. Sieve dry ingredients into the wet mixture and mix. Then mix the dry chocolate chunks. Chill the dough for 30 minutes. Then shape using a cookie scoop and bake until done. Freezing cookie dough – I prefer making a large batch of cookie dough and freezing it to use later. The best way to freeze cookie dough is first to portion the dough using a cookie scoop, place it on a cookie sheet, and cover it loosely with plastic wrap(to avoid freezer burn) . Place the cookie sheet in for about 1 hour in the freezer. Once the cookie balls have hardened, pop them in a freezer-safe zip lock bag and freeze for up to 3 months. While baking, take out the required amount of dough balls, rest them on the kitchen counter for about 1 hour then bake as per instruction. You might have to adjust the baking time in this case. Freezing baked Cookies – Stack baked cookies in a single layer in a freezer-safe airtight container. You might use a layer of parchment paper in between if stacking in multiple layers to avoid cookies getting stuck. Microwave the cookies briefly until soft and gooey.
