Cooking 101: Chocolate Chip Cookies

First, a warning: I am no cook. I am no expert. The only food I can claim to cook well is rice. And hotdogs. It’s not that I don’t like cooking; I do, but most of the time, cooking does not agree with me. But given that I am now happily married with a kid, cooking kind of comes with the territory.
Anyway, enough about me.
One of the first things Ipe and I bought when we got married was a gas range with oven – with me explaining that we should have an oven because I am gonna bake. Fast forward to five years after and said oven has never been used. So I set about looking for the perfect cookie recipe (we are all addicted to Keebler’s Soft Batch cookies).
My first attempt was kinda ok – I didn’t burn the cookies, we didn’t die of food poisoning, and we were able to eat all the cookies. But it wasn’t exactly great, either. And to think I had used Ghirardelli chocolate chips.
I googled around for another cookie recipe and got one from the Food Network. I used Hershey’s chocolate chips this time. It was better, but still lacking. The recipe seemed pretty much standard so what I did was to tweak it around a bit:
  • 8 ounces unsalted butter – I used Anchor unsalted
  • 12 ounces bread flour – I used Gold Medal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces granulated sugar I skipped this one
  • 8 ounces light brown sugar I added the measure of granulated sugar to this, so I used 10 ounces
  • 1 large egg
  • 1 large egg yolk
  • 1 ounce whole milk I doubled this one
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips – I used Western Family the 3rd time (it tasted much better than Hershey’s and probably as good as Ghirardelli)
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. 
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds. 
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour. 
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring. 
Each cookie is about the size of a Php10 coin, except thicker – it will be as big as your palm when it cooks
And voila:
Hubby and kid loved them so much. Hubby even said my homemade cookies were good enough to sell. Except they cost more than your usual cookie – I spent around Php400 (mostly on the butter and chocolate chips), excluding the vanilla, salt, baking soda and eggs, which we already have at home. But still, I am quite proud to say I am getting better at this. 

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