Trifecta Chocolate Chip Cookies Recipe
Who doesn't love a chocolate chip cookie? I mean, come on, they're they best. Especially if any KIDS are around!
Today is a great day to try these yummy homemade chocolate chip cookies using this simple, but irresistible recipe - using caramel truffles, white chocolate and milk (or dark) chocolate!
Packed with gooey chocolate morsels and nestled in a buttery, golden-brown dough, these cookies are sure to satisfy most everyone. Whether you're baking for a special occasion, someone's birthday or simply craving a comforting treat, get ready to show your loved ones that you KNOW what you're doing in the kitchen.
Download a Printable Version of this Recipe below:
INGREDIENTS:
2 1/4 Cup All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Cornstarch
1/2 tsp salt
3/4 Cup unsalted Butter, melted then cooled
3/4 Cup Brown Sugar, packed (light or dark)
1/2 Cup Granulated Sugar
1 Large Egg + 1 Egg YOLK (room temp)
2 1/2 tsp vanilla extract
1/2 Cup White Choc Chips
1/2 Cup Dark / Milk Choc Chips
1/2 Cup Nestle Caramel Truffles
DIRECTIONS:
Mix together Flour, Baking Soda, Cornstarch and salt in a large bowl and set aside.
In a KitchenAid Mixer (or another bowl) mix melted butter, brown sugar, and white sugar until no lumps remain.
Then, whisk in the eggs and Vanilla.
Pour dry ingredients into the mixture and mix together thoroughly.
Fold in the truffles & chocolate chips - very gently - and then shape dough into small balls.
Put balls in an airtight container (or cover them tightly), and chill in the fridge overnight (or at least 1 hour).
Heat Oven to 325º
Cook on a parchment lined cookie sheet 12-16 minutes (depending on your cookie size) until outsides are lightly crisp.
Remove from the oven and transfer cookies to a Cooling Rack and allow to cool until set.
What's the secret to soft and chewy chocolate chip cookies?
The secret to soft and chewy chocolate chip cookies lies in using a higher ratio of brown sugar to white sugar in your recipe. This increases moisture content, resulting in a softer texture. Also, slightly underbaking the cookies helps retain their chewiness. This is a personal preference, though, as some people prefer a more crispy cookie.
Can I make chocolate chip cookies without eggs?
Yes, you can make eggless chocolate chip cookies using substitutes like applesauce, mashed banana, or commercial egg replacers. These alternatives help bind the ingredients together and produce a similar texture to traditional cookies. They are going to be different from this recipe, but feel free to experiment!
Can I freeze chocolate chip cookie dough?
Absolutely! Shape the dough into individual balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adjusting the baking time if needed.
What's the best way to keep chocolate chip cookies fresh?
Store your chocolate chip cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture and keep the cookies soft. For a softer cookie, microwave them for a few seconds before serving.
Can I use baking powder instead of baking soda in chocolate chip cookies?
It's generally not recommended, as baking soda is typically used to help cookies spread and rise, while baking powder is used for recipes that require more lift. Substituting baking powder may result in cookies that are too puffy and cake-like.
How do I know when chocolate chip cookies are done baking?
Chocolate chip cookies are typically done baking when the edges are golden brown and the centers are set but still slightly soft. They will continue to firm up as they cool on the baking sheet.
What's the difference between using melted butter and softened butter in chocolate chip cookies?
Melted butter tends to produce cookies that are denser and chewier, while softened butter creates cookies that are softer and more cake-like in texture. The choice depends on your preference for the cookie's texture!
Can I use whole wheat flour instead of all-purpose flour in chocolate chip cookies?
Yes, you can substitute whole wheat flour for all-purpose flour in chocolate chip cookies. Keep in mind that whole wheat flour may result in a denser texture and slightly nuttier flavor.
Should I chill the cookie dough before baking chocolate chip cookies?
Chilling the cookie dough for at least 30 minutes before baking can help prevent cookies from spreading too much during baking, resulting in thicker, chewier cookies.
How can I add a twist to traditional chocolate chip cookies?
You can add various mix-ins such as chopped nuts, dried fruits, or different types of chocolate (dark, white, milk chocolate chunks) to customize your chocolate chip cookies and add unique flavors and textures.
What's the best way to achieve perfectly golden edges on chocolate chip cookies?
To achieve golden edges on chocolate chip cookies, bake them at a slightly higher temperature (around 375°F or 190°C) for a shorter time. This allows the edges to set and brown while keeping the centers soft and chewy.
Can I use different types of chocolate chips in chocolate chip cookies?
Yes, you can use various types of chocolate chips such as semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips to customize the flavor of your cookies according to your preference.
How do I make gluten-free chocolate chip cookies?
You can make gluten-free chocolate chip cookies by substituting all-purpose flour with gluten-free flour blends or almond flour. Ensure that all other ingredients, including baking soda and chocolate chips, are also gluten-free to avoid any gluten contamination.
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