Cooking Up Chocolate Chip Cookies
While we work on making the most of your financial situation you should enjoy time doing other things. Restrictions are dominating our lives and many people have turned to baking to fill in the days at home.
Tried and tested in the kitchen of Evolution team members these recipes have been given the thumbs-up of chocolate chip cookies. You can easily adapt to add milk chocolate, dark, white, a mixture of all three, or even sneak some nuts in here and there.
Chewy Chocolate Chip Cookies
Enjoy baking these from the below recipe or head over to the original source at tasty.co for the full video instructions for the best chewy chocolate chip cookies.
Ingredients
½ cup granulated sugar(100 g)
¾ cup brown sugar(165 g), packed
1 teaspoon salt
½ cup unsalted butter(115 g), melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour(155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks(110 g)
4 oz dark chocolate chunk(110 g), or your preference
Preparation
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Enjoy!
Amazing VEGAN Chocolate Chip Cookies
Cookie and Kate have given us a taste of vegan that is seriously great. Even if you are not fully vegan these cookies are delicious and worth trying. If you would like to find out more details about this recipe you can find this and others at amazing chocolate chip cookies.
Ingredients
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 ¼ cups chocolate chips*
⅔ cup lightly packed coconut sugar or ½ cuppacked brown sugar
½ cup sugar
½ cup plus 1 tablespoon melted coconut oil or extra-virgin olive oil**
¼ cup plus 1 tablespoon water
Maldon flaky sea salt for sprinkling (optional)
Instructions
In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
*CHOCOLATE CHIP NOTES: we like Ghiradelli’s bittersweet 60% cacao chocolate chips. Use vegan/dairy free chocolate chips if necessary.
Enjoy!