The Best Restaurant in Ahmedabad, Café Upper Crust, brings you heavenly titbits to much on! Frankly, nothing we feel can beat the deliciousness of this Chocolate Chip Cookie ever! Not even any mush-filled, gooey chocolate cream thing you may think of! Why simply because we consider this to be a seriously scrumptious Chocolate Chip Cookie recipe amongst quite a lot of cookie recipes! So, shall we begin?
The front-runner of dessert recipes – Chocolate Chip Cookies! With so many recipes out there, and I’m don’t think many of them even make it to my “worthy of trial” lists! Rarely a few of such recipes are above, “Meh”! Just a few are okay; Most, very good at all! One in a 100, make it to “Great”…however, none make me exclaim – “OMG!”
With this chocolate chip cookie recipe, which is the only one you would ever need for whatever occasion or purposes you can think of! It’s soft and chewy, full of chocolate goodness, and unbelievable depth of flavour. These are surprisingly easy to bake & make, with the simplest & easily available ingredients, which you can substitute with other flavours or additions to make it into a different cookie altogether!
Today, I felt that let me put it down in words so that many can try making them for their kids & parents, to enjoy at tea time! And, here we go!
Required Ingredients & The Whys & Why Nots!
In this paragraph, Do prefer to use unsalted butter in this cookie recipe, unless otherwise, you have no other choice! You should be able to control the amount of salt in the dough mixture, for not just this but every other recipe you will try all through your life! If you got no choice, you may use salted butter, just remember to trim the salt added separately. The thumb rule is — 1/2 cup salted butter will be almost 1/4 teaspoon of salt added separately. Thus, if you’re using salted butter in this recipe, reduce adding 1/4 teaspoon of salt in the final dough. The ultimately consequential thing — blend MELTED butter while mixing the dough for these cookies. Melted butter along with added sugar turns into almost a “toffee-like” flavour. Additionally, melted butter adds to improving the final texture of the cookie after baking!
Type of flour & How to use it!
We go ahead with all-purpose flour, which always gives the best results!
Remember, gluten-free flour will alter the cookie texture, and after experiencing the trials & outcomes of many recipes — gluten-free flour is not a success while making cookies!
Most importantly, you have to chill the dough. Chilling the dough works magic in more than a few ways, such as:
- It allows the butter to solidify again, ensuring your cookies don’t spread too thin!
- It results in a chewier external surface while holding a softer inside!
- It lets the flavours develop gradually without getting destroyed in the high baking temperatures.
Expert Move: Scoop the cookie dough balls BEFORE chilling, which makes it easier to scoop the dough!
1/2 cup (113g) unsalted butter, melted
1/3 cup (66 g) granulated sugar
1/2 cup (104g) packed light brown sugar
1 large egg
1 teaspoon (5ml) vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (186g) all-purpose flour
1 1/2 cups (255g) chocolate chips (semi-sweet or milk)
Firstly, Pour the melted butter into a bowl such as a stand mixer, which could be fitted with a stirring paddle. Alternatively, a large bowl if using a hand mixer is a smarter choice. It would ease the burden of mixing all the ingredients together, due to the wide space of the larger bowl!
Secondly, add the granulated and brown sugars, whilst mixing at low speed until the dough mixture has a much smoother consistency. Drop in the eggs and vanilla extract, along with mixer on medium speed until combined, all the while not drawing away from the smooth consistency texture of the mixture.
Most importantly, Stir in the baking soda and salt (as we have discussed above, do not skip that at all!). Gradually, pour in & blend the all-purpose flour, mixing well just until the cookie dough batter is smooth, and all comes together. Ensure to scrape the sides of the bowl while you are mixing to get everything folded in, and not deviating from our smooth, even consistency of the dough batter! Next, slowly mix in chocolate chips into this entirety of batter.
Thirdly, Line the cookie sheet using a food-grade silicone baking mat or parchment paper. Followed by scooping up & adding 2 tablespoon balls of dough onto this lined cookie sheet. Don’t worry about the spacing in rows and columns of the dollops of cookie batter you add on the lined cookie sheet since you will next be chilling the dough on this baking tray! Don’t forget to cover with plastic wrap, and chill or freeze for at least 2 hours.
Go ahead, and Preheat your Oven to 350°F or almost 180°C. next, pull up another cookie sheet, which has been lined with parchment paper or a silicone baking mat.
In this paragraph, Bring out the chilled Chocolate Chip cookie dough balls from the refrigerator, and place them with 2-inches of space from each other on the second cookie sheet. Put the oven to bake for 11-15 minutes. Or, if you can observe from a these-through window in the oven, bake only until the edges are lightly golden (and not brown!), and the tops are no longer glossy. Let the baked goodies cool on the cookie sheets for a minimum of 10 minutes, before you proceed to pick them off the parchment paper or a silicone baking mat on the second baking tray.
Go Ahead! Bite In! And, Be Enchanted Forever!
Moreover, Stay tuned for more such recipes from the Best Bakery in Ahmedabad! If you desire to change more such delicacies right now, you can also visit the Best Restaurant in Ahmedabad — Café Upper Crust!
Note: *For this recipe, we strongly suggest, you shouldn’t use salted butter.
In Conclusion, Cafe Upper Crust Recipes are aimed to provide a healthy guide to making oven or dessert items within the comfort & ease of your home kitchens. Such cooking results may differ from those results of professional chefs’ practices & recipes. These recipes may or may not be available at our eatery outlets, at the time of posting these blogs.