An excellent way of indulging in vanilla and chocolate simultaneously. This is an easy recipe that will yield delicious chocolate chip cookies. A fan bake to try with kids or friends.

Chocolate chip cookies have been around for a while, and every day new recipes are developed. This primarily depends on peoples preferences. Some like gooey cookies stuffed with chocolate centres. Others prefer soft and chewy, and others love them crunchy. The techniques and ingredients used play an immense role when it comes to these preferences. Therefore, it is important to understand every role of each ingredient and how each contributes to texture and flavour in chocolate chip cookies.

The Cookies industry is huge and diverse and each day it continues to grow with different techniques and methods. New flavours are introduced every day, with different presentation techniques, it is captivating.

For example, cookies have been presented as cakes, as in cookies and cream cakes, or as bars like stuffed cookie dough bars. Nevertheless, cookie desserts are hard to disappoint.

Origin of chocolate chip cookies.

Chocolate chip cookies were invented by Ruth Graves Wakefield in the late 1930s at the Toll House inn in Whitman, Massachusetts.

This story comes with different myths. The most common one states that it was accidental when Wakefield replaced chocolate chips for cocoa. However, contrary to popular opinion, the invention of chocolate chip cookies was not accidental. It was more likely, a deliberate recipe, that was developed by several trials and hard work to present something different, something new.

Flavour Variations of chocolate chip cookies.

There are various ways of flavouring chocolate chip cookies. This is done by incorporating new ingredients into the cookie dough such as banana, nuts, oats, zucchini, cream cheese or peanut butter.

Sandwiching chip cookies is also another way of incorporating different flavours. Ice cream chip cookies and chocolate chip whoopie pies are good examples.

Chocolate chip cookies texture variations.

Thin and crispy chocolate chip cookies.
Gooey chocolate chip cookies.
Soft and chewy chocolate chip cookies.
Shortbread chocolate chip cookies.

Ingredients.

Flour. Defines the structure in cookies. All purpose flour works fine.
Brown sugar. Has molasses hence make cookies moister.
Granulated sugar. Sweetener. Good substitutes are honey or maple syrup.
Eggs and egg yolks. Source of moisture and act as a combining liquid inredient.
Good quality chocolate chips.
Butter or shortening.
Vanilla extract. Use good quality.
Salt. To balance the sugar.
Baking soda. Helps cookies to spread during baking.

Notes for success.

Chill the cookies for at least 30 minutes before baking. This helps to prevent too much spreading during baking, therefore reducing the risk of thin crispy cookies, unless that is what you are going for.
Use good quality chocolate chips. You can also substitute chips with bar of chocolate by cutting it into small pieces.
Too much baking soda will make the cookies taste bitter, so use in minimal amounts.
Too much liquid in the cookie dough can result in cakey cookies, therefore,don’t use too much eggs.

Chocolate chip Desserts to Try.

EASY CHOCOLATE CHIP COOKIE RECIPE.

Recipe by WinnieCourse: DESSERTCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

An easy chocolate chip recipe that requires few readily available ingredients, and will yield delicious cookies.

Ingredients

220 gm flour
80 gm brown sugar
50 gm brown sugar
100 gm butter
1 egg
1 egg yolk
1/2 tsp baking soda
1 tsp vanilla extract
200 gms Chocolate chips.
1/4 tsp Salt

Directions

In a medium bowl, mix flour, baking soda, chocolate chips and salt. Afterwards, line the baking tray with parchment paper and set them aside.
In a separate bowl, cream butter, vanilla extract and both the sugars to form a soft paste. Add the egg and the egg yolk one at a time, whipping at every addition.
Mix the flour mixture with the egg mixture until combined. Scoop spoonfuls of the cookie dough and roll them into medium-sized balls, placing them on a baking tray. You can add more chocolate chips to the rolled cookie balls for a nice chocolate chip appearance.
Refrigerate the rolled cookie balls for at least 30 minutes. In the meantime, preheat the oven to 170C. Then bake for 10-13 minutes.
Afterwards, remove the cookies from the oven and place them on a cookie cooling rack to cool them. Serve immediately or store in an airtight container for up to 10 days, or refrigerate for up to 3 weeks.

Looking For more Cookie Recipes?

Chocolate covered vanilla caramel cookies.
Easy lemon cookies recipe.
Vanilla chocolate thumprint cookies.
Gingerbraed cookies.

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EASY CHOCOLATE CHIP COOKIES RECIPE.