Chocolate Chip Cookies #1

I am currently on the hunt for the perfect Chocolate Chip Cookie Recipe and Pinch of Yum‘s blogger Lindsay has a recipe that really caught my eye because of the yummy photos on her blog post. I gave it a try and I just added my touch on the recipe.

[ ps. yes, I have a very sketchy handwriting. I find it cute with all the white spaces hihi reference: photo below ]

 

Notes

Butter: In Lindsay’s recipe, she specifically said to melt the butter but I didn’t because my butter was already super soft. I left it out the fridge for a pretty long while. Also, it’s been a long time since I last baked cookies so I forgot what happens if you melt the butter and if you don’t so I’m taking this chance to ex – pe – ri – ment.

Mixer vs. spatula: For this recipe, I only used a spatula because I am too lazy to clean the standing mixer’s equipment. Lol. Using the spatula works great, as well. It’s actually easier for me since I don’t have to clean much.

Egg: Over-mixing in the egg with the batter makes it stiffer, according to Lindsay, so I really tried to avoid doing so.

Refrigerator technique: I popped my rolled cookie doughs on the Refrigerator because it was too sticky and soft. In some videos I watched, they did this step so that it won’t flatten that much when it cooks in the oven. It also allows the cookies to bake at same time. Also, take note that the climate here, in the Philippines, has high humidity and temperatures which also affects the batter.

Another tip: If you want freshly baked cookies on a Sunday or any day, you can actually put these on the fridge to store them. Then when you want to bake them already, leave it out the fridge earlier for 20 mins then bake them according to the directions.

Baking time: It really depends on what the cookies look like. The cookies should look puffy, dry and just barely golden. Do not over bake them.

Cooling: leave them on the pan or on the cooling rack for about 30 minutes to cool.

Storing: In an airtight container

^ I used a spatula. Easy cleaning Haha

^ I actually used white chocolate chips and large milk chocolate chips because that was all we had. I forgot to take note that we were running out of chocolate when we went to the grocery. I was too lazy to go out again to buy some more. Lol

^ You might be wondering why I “rolled” them in a not so nice-looking way. Well, I just actually scooped them using two spoons because they were too sticky. I popped it in the fridge while looking like this. After an hour or so, I smoothed it out for it to shape like a ball.

End result: They were in good shape when I removed them from the oven. It didn’t flatten too much so I think the refrigerator technique worked. The taste was absolutely great but the cookies turned out softer than what I expected. If you like your cookies soft, go ahead and try this recipe. But, as for me, I have yet to discover my perfect cookie recipe.

If you’ve got questions, just leave a comment below and I’ll gladly answer them ❤