I’m not the best baker in the world. When it comes to baking, desserts, and anything sweet, that is normally my wife’s department unless I’m feeling adventurous. So, I have been begging her to let me share her recipe for soft chocolate chip cookies for the longest time. And she finally let me!
I have tried, and tried, and tried to make chocolate cookies on my own that would hold up to hers, but every time I’d bring an offering to the cookie goddess she would reply with, “It’s good. But they’re not MY cookies” ???????????? Her chocolate chip cookies are amazingly soft, delicate and are almost impossible to keep in the house for longer than 24 hours.
So after months of begging, I finally got the recipe! I was shockingly surprised with how simple and “standard” the actual recipe was but with one secret, the process of mixing the ingredients. If you’re like myself (until recently) and tend to stay away from baking for the most part, it’s a science and it all comes down to how your ingredients are mixed. I’m actually starting to enjoy it because it almost turns into a mini-science project, but I’ve learned not to experiment anymore when it comes to these chocolate chip cookies.
The best part about this recipe for me is the fact that, no power equipment is needed, you just need a fork to mix it all together, and when you’re living in small quarters like we are, that makes a big difference! No need for a clunky stand mixer and trying to figure out how to make space for it on the counter tops then clumsily knocking the whole thing over. Because knowing my luck, that’s exactly how that would play out!
As my wife says, “The first batch is always a test batch” I got lucky and didn’t need to adjust anything after my first batch with the given measurements, but that doesn’t mean you wont. Sometimes humidity, or the type of flour, or some other variable, like the happiness of the hen when she laid the egg you used in this cookie recipe, will mean you’ll need to make some changes. This usually means flour. start with the minimum amount of flour needed, then if you have too flat of a cookie add flour by a table spoon to get the consistency you want.
This is really the only tip you need. When it comes to mixing, don’t over mix, you don’t want the egg getting stiff and changing the texture of the cookie. When it comes to baking, don’t overbake, as you’ll no longer have a soft cookie. Cooking times very from oven to oven, but keep it at the lower side on the bake time, and adjust after your first batch.
If you want “pretty” cookies always at a few extra chips on top after you’ve place the doug on the cookie sheet, it will give you those next chips on the cookie that aren’t under the dough!