Hi guys! How have you all been? Well to be honest I have been feeling quite overwhelmed from past few days and will share the reason soon. But for the meantime, let’s just stick to this post. Okay so, it is no secret that I like to bake. And a few days ago I really wanted to bake some cookies. That is when I came across this recipe. Now Tasty is known for it’s amazing recipes and if the video itself wasn’t convincing enough, the claim that these are the perfect cookies had me sold.
But honestly, I wanted to share my experience and how they turned out for me with you guys. This post is first of it’s kind but if you do enjoy make sure you let me know so that I can make more such videos for you guys!
Perfect Chocolate Chip Cookie
Tasty claims this is the recipe for a perfect chocolate chip cookie. Let's put this recipe to test and see whether it lives upto the expectations.
Ingredients
- 1 cup Bread flour
- 3/4 cup All-purpose flour
- 1 cup Butter
- 1 Egg
- 1 Egg yolk
- 1 cup Brown sugar
- 1/2 cup White sugar
- 1/2 cup Semi-sweet chocolate chips
- 5 oz Dark chocolate chunks
- 2 tsp Vanilla
- 1 tsp Espresso Powder
- 1 tsp Baking soda
- 2 tsp Kosher salt
Instructions
-
Sift together both the flours, baking soda and salt.
-
Chop the butter into chunks and transfer it in a sauce pan. Cook on medium flame until it turns dark brown. Stir continuously.
-
Transfer this into a liquid measuring cup and let it cool. Add a little water to make sure it is one cup of liquid.
-
In a seperate bowl, whisk together sugar, espresso powder and vanilla along with the liquid butter. Add in the egg and egg yolk.
-
Slowly mix in the mixture of flour and soda, one third at a time. It is okay if the flour mixture is not completely incorporated.
-
Finally fold in the chocolate chips and the choclate chunks. The dough is now ready.
-
Preheat the oven at 180°C
-
Scoop out the cookie dough with the help of an ice cream scooper and place it on the baking tray lined with parchment paper.
-
Bake the cookie for 12-14 minutes and serve it with milk or enjoy them on their own.
Recipe Notes
To get the maximum flavor, refrigerate the cookie dough overnight.
My Experience:
- I was actually very excited to try these cookies and kept all ingridients ready and at room temprature.
- The first thing I did was melt the butter. Because it takes about half an hour to cool down.
- But as soon as I poured the butter in a liquid measuing cup, my cup MELTED! Like the bottom was gone! I was really lucky I did not burn my hand. So don’t be a fool like me, don’t use a plastic measuring cup.
- Since I did not have kosher salt, I used about 1 teaspoon of regular table salt and that too make the cookies a little salty. The only reason I used half the prescribed quantity is because the table salt is finely milt compared to kosher.
- Rest everything was quite simple. And I followed the recipe exactly step by step
- But the butter wasn’t creaming. Even after 15 minutes of whisking with an electrical whisk the mixture was liquid.
- This ended up in making my dough very loose and kinda greasy.
- I had to bake them for about 20 minutes at 200°C
- My cookies spread a lot. Like a lot! They tasted pretty average and nothing to go gaga over.
- Also, it is impossible to make a smaller quantity og the dough becuase of the quantity of egg. I mean how exactly do you split an egg yolk in two equal parts?
- All in all, the cookies were too greasy, average tasting and not at all ‘perfect’
Hope you find this post helpful!
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