The photos in this post depart from my normal style, and playing to the ‘dramatic edges’. It wasn’t intentional but somehow I caught this angle of light, and I loved how it showcased the rough texture of the cookies. Not everything needs to be pretty. Deliciousness is a far more important factor ;)!
Dramatic or soft? Dark, moody or airy and soft lit food photography? What is your style? Do you have a rule at all for food photos? (I personally like both. But perhaps food in lighter mood is more appetite?)
Luckily choosing between chewy or soft choc chip cookies is far less difficult. Confession time: I’m not a big fan of chewy cookies! Having tried the New York Time chocolate cookies, Alice Medrich’s recipe and even the Momofuku famed one, there is still something missing in terms of texture for me. I like them all flavourwise, but it wasn’t an instant love.
After a few months of no-sugar policy, I want an awesome chocolate chip cookie. Less but more! The recipe from “Baked” promises a ‘crispy edge cookies with a soft center’, which sounds lovely. I imagined a buttery, fine and delicate crumb.
They are great, fresh of the oven. The ‘crispy choc chip cookies crowd’ will find the cookies a little cakey. I am in a cookie heaven though. I guess the appreciation was heightened because I was deprived of chocolate chip cookies for so loooong.
I used to make smallish cookies. Now, I make them full size. Big, delicious and packed with flavours!
- * 2 + 1/4 cup all-purpose flour
- * 2 tsp salt
- * 1 tsp baking soda
- * 2 stick (225gr) unsalted butter, at room temperature
- * 3/4 cup dark brown sugar
- * ¼ cup castor sugar
- * 2 large eggs
- * 2 tsp vanilla extract
- * 2 + 2/3 cup milk choc chips
- Mix the flour, baking soda, salt in a large bowl.
- Using your stand mixer, cream the sugars and butter until pale and creamy. Scrape down the bowl from time to time. Add one egg at a time, and beat until the mixture is smooth and fully incorporated. Add the vanilla extract last, and whisk for 5-10 secs.
- Fold in the flour in two batches. Mix for 15 secs each, until the mixture just comes together. Fold in the choc chips with a wooden spatula.
- Cover, and rest in the fridge for at least 6 hours (I did mine overnight).
- Preheat oven to 180C (non fan-forced). Line baking tray with baking paper.
- Place 2 tablespoon-sized dough balls onto the tray. The cookies won't spread much, but make sure to make room between them.
- Bake for 12-14 minutes, then remove from the oven. Let the cookies rest for 5 mins then cool them on a wire rack.
- These can be stored in an air-tight container for 3 days.
I have reduced the sugar but kept the amount of salt (normal cooking salt) and it's perfect for my taste. If you are worried about the level of salt, reduce it to 1 tsp.
Recipe adapted from Baked's Bakery Cookbook