top of page

The Ultimate Chocolate Chip Cookies

Updated: Sep 17, 2023



A Cookie Beloved by All Ages: Picture this - a cookie so beloved that both the young and the young at heart can’t get enough of it. It’s my son’s absolute favorite, and he enjoys it in all its variations. He once devoured a gluten-free version without even realizing it differed from the classic recipe. Today, I’m sharing a recipe for a chocolate chip cookie that boasts the perfect balance of chewiness and crispiness, making it utterly addictive.


Chocolate Chips Cookies Ingredients:

Butter: 124 grams

Shortening: 100 grams

Brown sugar: 200 grams

White sugar: 96 grams

Glucose: 10 grams

Eggs: 72 grams

Egg yolk: 36 grams

Vanilla essence: 7 grams

Salt: 2 grams

Baking soda: 4 grams

Hot water: 13 grams

All-purpose flour: 280 grams

Rice flour: 20 grams

Dark chocolate chips: 400 grams


Procedure

  1. Preheat your oven to a toasty 180°C.

  2. Precisely measure each ingredient.

  3. In a medium bowl, gently mix the all-purpose flour, rice flour, and half of the dark chocolate chips.

  4. In a mixer, blend the butter and shortening until they merge into a smooth, creamy texture.

  5. Add glucose, brown sugar, and white sugar, continuing to blend until the mixture is velvety and irresistible.

  6. Slowly introduce the eggs and egg yolk, one at a time, mixing thoroughly between each addition.

  7. Dissolve the baking soda in a tablespoon of water, ensuring it’s adequately cooled, then add it along with the vanilla to the mixer and mix well.

  8. Incorporate the salt, followed by the flour. Mix by hand, just until the dough comes together and appears uniform. Be cautious not to overmix, as this can result in tough cookies.

  9. Using an ice cream scooper, portion out the dough, then gently shape it by hand.

  10. Slightly flatten each piece of dough and generously distribute some chocolate chips on top.

  11. Space the dough portions about 2 inches apart on a lined baking sheet.

  12. Bake for 8 to 10 minutes or until the edges take on a beautiful golden brown hue.

  13. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to wire racks for a complete cooling period of 20 minutes.


Storage and Serving Tips:

Finished Product: Store in an airtight container to maintain its delightful combination of crispiness and chewiness.

Dough: Freeze the dough in an airtight, low-density polyethylene bag, clearly labeled with the production date and the type of dough.


Shelf Life:

Finished Product: These cookies stay fresh for up to 21 days when properly stored in an airtight container at room temperature.

Dough: If stored without temperature fluctuations (-18°C or lower), the dough can last for up to 3 months.


Indulge in these cookies at room temperature, and they make the perfect companion to a cup of coffee, tea, or milk. Enjoy every bite!



For more delicious recipes and food science insights, subscribe to our social media channels:


Don’t forget to share this amazing recipe, and if you love MotherBee’s content, kindly support by purchasing her books and e-books or by watching her YouTube videos. Thank you!

0 comments

Related Posts

See All

Pesto

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page