Here at Foodoppi HQ love big chewy chocolate chip cookies. Crisp and hard around the edges and soft and chewy in the centre.
What You'll Need
175g plain flour
1/4 tsp baking soda
1/4 tsp baking powder
100g butter (real butter, salted)
75g brown sugar
75g castor sugar
1 tsp vanilla extract
1 1/2 bags (150g) chocolate chips
1 bag rolos
2 baking trays
How to Do It
- 1In a bowl combine the flour, baking soda and salt. Set aside.
- 2Using a large electric mixer cream together the brown sugar, castor sugar and butter for 2/3 minutes until it is smooth and creamy.
- 3Add in the egg and vanilla and beat again until fully combined.
- 4Add in the flour and beat until combined. Do not over mix.
- 5Lay some clingfilm down on the counter and spoon in the raw cookie dough mixture. Wrap up . Chill in the fridge for 30mins - 24hours.
- 6To bake : preheat the oven to 180oc. Line 2 baking trays with parchment paper
- 7Spoon out a heaped tablespoon of dough on the tray or cut it out in disc shapes.
Make sure to leave plenty of space between each cookie as they spread out in the oven. . Max 4 - 6 cookies per tray.
- 8Bake for 10 mins, after 8 mins pop the rolos on top.
The secret is to take them out while they look still uncooked.
Allow to cool on the tray for 5 mins and then transfer to a wire rack.
Store the baked cookies in an airtight container for up to a week.
The Science Behind Amazing Cookies
- Use real butter – butter is flavour most importantly but it also creates a more tender centre to the cookie.
- You must chill the dough before you bake it – the butter needs to harden again. As the butter heats water evaporates and escapes. The oven needs to be hot for this reaction has to take place really quickly in order for the water to convert into steam. This is what gives the crisp edges. Obviously the edges are thinner and the heat gets to then first so they crisp up more.
- Baking Soda NOT baking powder. The heat causes the water in the butter to melt (the water converts to steam, but some of it joins with the baking soda. This dissolves it and allows to react with acidic components of other ingredients ( brown sugar specifically ) and this causes them to produce a gas – co2 and rise up !
- Proteins in the egg combine with gluten in flour and create the scaffolding or structure of the cookie. The mallard reaction occurs – this is where the protein in flour and egg brown giving them their distinctive golden brown colour and tasted flavour.
- Brown sugar gives that distinctive caramel flavour.
- Cookie must be allow to cool to allow the now liquid sugar to re-solidify, Harden up and give them their distinct crisp and chewy texture.
- As air cools they deflate a little and this gives them their distinctive texture.