I’m not sure I’ve ever met a person that would turn down a chocolate chip cookie. I think they remind most people of their childhood. The thought of them probably triggers a instant thirst for milk. And since dark chocolate has some health benefits (just in case you need an excuse to eat it) I substituted organic dark chocolate chips in the recipe I adapted from The Girl Who Ate Everything. While reading through the recipe, I saw it said to melt the butter and then refrigerate the dough? Wait, what? Why would one do such a thing?
I started looking into it why I should use melted butter to bake and went down a rabbit hole. Recipes can call for cold, room temperature or melted butter depending on what you’re baking and what role the butter plays for that specific kind of baked good. Maybe down the road I’ll understand all of this more but for now, I’ll just carry on. I’ll skip the scientific jargon and break it down like this. Just follow the recipe.
Just follow the recipe.
This recipe for soft dark chocolate chip cookies was pretty straight forward and easy to make. I did use gluten free flour in this for my gluten free friends. I don’t believe it altered the flavor but I do believe it made them more dense than the original recipe. They were delicious and I would definitely make them again.
What I learned:
Cornstarch is used in baking cakes and cookies to make them more tender.
Organic chocolate chips don’t melt like regular chocolate chips, very odd.
What they said:
Did you bring milk? Can I have another?
Soft Dark Chocolate Chip Cookies
Ingredients
- 2 1/4 cups organic unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon extra fine pink himalayan salt
- 3/4 cup packed brown sugar
- 1/2 cup organic cane sugar
- 3/4 cup organic melted unsalted butter
- 1 large egg
- 1 large egg yoke
- 1 tablespoon organic vanilla extract
- 1 cup organic semi-sweet dark chocolate chips
Instructions
- In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt.
- In a separate bowl, mix brown sugar and cane sugar into the melted butter until the sugars have dissolved. Mix in the egg and egg yolk until combined. Stir in the vanilla extract.
- Slowly stir in the flour mixture.
- Fold in the chocolate chips.
- Cover and chill in the fridge for at least 1 hour.
- Preheat the oven to 325 degrees. Remove the cookie dough from fridge and let it sit for 10 minutes before rolling into balls about 2 tablespoons in size.
- Bake for 8-10 minutes or until slightly golden on top. They will look underdone but this is what keeps them soft.
- Let the cookies cool for 5-10 minutes before removing to cool completely on a wire rack.
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