I’ve been doing cookies before and I’m used to the small crunchy type of cookies inspired by the oatmeal cookies of Sagada. Baking something chewy is new to me and I know my father is longing for a chewy type of cookies because of his weak teeth.
I’ve been searching for chewy type of cookies and guess what Google gave me? Thousands of recipes of chewy chocolate chip cookies. Of course, I did not went all the trouble of clicking each recipe and I went to the trusted source, none other than Martha Stewart.
I’m planning to use bread flour and cake flour combination but due to unavailability of those ingredients I settled with plain all purpose flour. According to what I’ve read, by using cake flour, you will produce a crispy type of cookies and using bread flour will produce a chewy type of cookies. Combining the two type of flours will give you a crispy and chewy type of cookies. What a perfect combination, huh?
Okay, since I only have all purpose flour on my hand I’m determine to try Martha Stewart’s Chewy Chocolate Chip Cookies which only uses all purpose flour. Martha Stewart’s recipe is a fool proof recipe. Just follow every steps and everything will go as it is. Her recipe produces a cookie edges that are crunchy and yet when you sink in your teeth, you’ll feel the chewy texture at the center of the cookie.
I suggest to you use a good quality butter as this will give you a perfect combination of butter and brown sugar flavor. I reduced the chocolate chip cookies to one cup, thinking that the two cups are too much. Using two cups will be perfectly fine if you want some sugar rush.
2 1/4 cups All Purpose Flour
1/2 teaspoon Baking Soda
1 cup Softened Butter
1 cup Packed Brown Sugar
1/2 cup White Sugar
1 teaspoon Salt
2 teaspoons Vanilla
2 pieces Large Eggs
1 cup Chocolate Chips (You can use the 2 cups as per original recipe)
Preheat oven to 180 degrees Celsius. Sift together flour and baking soda and set aside.
Cream butter for 2 to 3 minutes.
Add the sugars and cream for another 3 minutes.
Add salt, vanilla and eggs and mix for another minute or until everything is well incorporated.
Add the flour mixture. Mix everything using a wooden spoon so not to over mix the dough.
Add the chocolate chips and mix. I let the dough rest for 30 minutes in the fridge before scooping on a baking sheet lined with baking paper.
Scoop about a tablespoon or I simply use a small ice cream scooper. Leave 2-inches apart to give space for the spreading of the dough. This recipe has a nice dough spreading so give those cookie dough some space.
Bake for 8 to 10 minutes. Bring the cookie sheet out and cool for a minute before transferring the cookies on a wire wrack for complete cooking.