Gooey Chocolate Chip Cookies
Personally, it’s none of my business if you’re a Trump fan, a Clinton fan, or a Moving-to-Canada fan. My interest lies in your chocolate chip cookie tendencies. Are you Crumbly and Sandy? Ooey and Gooey? Chewy and Tender? Fluffy and Cakey? Your political leanings interest me not; your culinary leanings, on the other hand, fascinate me!
Just as my twin, Miss Frizzle, taught me ~20 years ago on The Magic School Bus, cooking really is chemistry! I’m not saying you need to dust off your Erlenmeyer flasks and scour Amazon for pH paper; rather, I would simply like you to appreciate the importance of ingredient amounts and proportions.
The following are a few general considerations for finding your ideal chocolate chip cookie:
increasing the brown sugar:white sugar ratio will result in a chewier cookie
using exclusively white sugar makes for a soft-but-not-chewy cookie
a dough containing butter and oil will yield a softer cookie
melting the butter will make the cookies gooey (but chilling the dough is absolutely required!)
browning the butter will add a nutty taste and cause a crisp exterior
more eggs (or adding an extra yolk) will make for a thicker cookie
adding a tablespoon or two of cornstarch will generate a puffy cookie (also, adding baking powder will make the cookies puffier)
adding a tablespoon or two of regular cream cheese will yield a dense-yet-cakey texture
longer bake time produces drier cookies; shorter bake time produced ooier cookies (not a real adjective, but you know what I mean!)
Though I’m personally a “Chewy and Tender”supporter — my bumper sticker and lawn sign are in the mail — in order to help you please acquaintances from all cookie camps, I aim for foodswingblog to be a melting pot of recipe types. The above considerations can be combined in various ways to allow for texture-fine-tuning, and they create guides by which much blissful kitchen experimenting can occur. So, swap those lab coats for aprons, my friends, and let’s make America bake again!!
Gooey Chocolate Chip Cookies
1 stick unsalted butter, melted (not browned) and cooled for 10 minutes at room temp
1 1/2 cups brown sugar, loosely packed
1/4 cup granulated (white) sugar
2 teaspoons espresso powder
1 tablespoon vanilla extract
3 eggs, room temp
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse sea salt
Two 150 gram gourmet chocolate bars of desired flavor, chopped/shaved into small chunks and flakes (I used Milk Chocolate Almond here with fabulous results!)
Place the melted butter, both sugars, and the espresso powder in a mixing bowl, and cream together for 2-3 minutes with an electric mixer (hand or stand) set to medium power. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and eggs, one at a time, beating 20 seconds between each egg addition. Beat on medium for an additional 2 minutes.
In a separate bowl or large measuring cup, use a fork to combine and aerate flour, baking powder, baking soda, and salt. Scrape down the sides of the mixing bowl again, and turn mixer to low. Gradually add dry ingredients into wet. Continue mixing only until no more flour streaks remain. Fold in chocolate pieces. Cover bowl tightly with plastic wrap, and chill dough 24 to 48 hours.
Remove dough from fridge 1 hour prior to baking. After hour has passed, start preheating oven to 375 degrees farenheit. Line baking sheets with parchment paper or silicone baking mats. Scoop out ~2-tablespoonful-scoops of dough, drop on prepped cookie sheets, and flatten slightly into round dough blobs ~1/2″ thick. Place no more than 6-8 cookies per sheet. If you want perfect-looking, bakery-style cookies, run an ever-so-slightly-dampened finger around the outside of each dough round to make sure edges are smooth. Chill sheets 10 minutes. Sprinkle tops with a little extra sea salt, if desired.
Bake 6 minutes, rotate sheets, then bake for an additional 5-6 minutes, until cookies are puffy, edges are lightly browned, and middles have started to form tiny microcracks. Remove sheets from oven, and let sit 2 minutes. Use a spatula to transfer cookies to wire racks for complete cooling.
Store cooled cookies in airtight containers, at room temperature, for up to 5 days.