Cloudlike Chocolate Chip Cookies
Updated: Jul 31
Hi internet! It's been a while. I've been very busy. New chest, who dis? Would people be interested in a top surgery post?
Anyway, this post is not about my pecs. It is about chocolate chip cookies (CCCs). Arguably, the best type of cookie. Come at me, bro! I've made a couple different versions of the CCC. One is called the 48-hour chocolate chip cookie and warrants its own post. Today, we are in CCC 101 so we are zeroing in on an easier recipe from Choki.
-110 grams of unsalted softened butter
-110 grams of sugar
-A few drops of vanilla extract
-180 grams of cake flour
-Pinch of salt
-120 grams of baker's chocolate (I used Ghirardelli's 60% baking chocolate)
-Ice cream scoop (optional but convenient)
-Bowl to mix batter in
First off, preheat your oven to 170 degrees Celsius or 338 degrees Fahrenheit.
Then, soften your butter by any means necessary. Maybe you plan ahead and leave it on the counter for an hour. Maybe you forget and feel weird as you microwave a stick of butter for 10 seconds.
Whisk the butter with sugar in your mixing bowl. I can never get the mix whisked completely smooth and that is OK. Now you have sugar butter 😇
Add your🥚 and a few drops of vanilla extract (I do like 3). Whisk. Then add in the cake flour and a small pinch of salt, and start mixing with your spatula.
Cut up your baking chocolate. I like to do in this diagonal criss-cross style because I learned from a cooking Youtuber that that makes the chocolate chunks irregular in shape, leading to more fun mouthfeel ;-)
Axing chocolate always whets my appetite. Put the chocolate in the batter and mix with your spatula. Your batter is ready.
Take out a baking sheet and line with parchment paper. Scoop 8 balls of your batter and place onto the baking sheet.
I was trying to stagger the scoops but they just look disorganized. It doesn't matter, it's really hard to fuck up cookies. Place your baking sheet in the oven and let them bake for 15 minutes.
Then take them out.
These cookies are paler than most chocolate chip cookies and that's because of the cake flour. They are beautiful in their own way. Here's one in the spotlight, about to be eaten.
Wow. OK, let's give it a taste.
As you can tell from the cross-section, this cookie is very buttery. It's also very light, because of the cake flour. It crumbles a little in the mouth but it mostly just melts away. The chocolate is just the right level of rich and not too sweet. I love these cookies and I hope you try them.