I've made so many chocolate chip cookies, always hoping that the next batch will come out just right. How do I like chocolate chip cookies? With just the right amount of chocolate chips, crispy edges and a chewy/soft center that doesn't taste raw! I found a pretty good recipe, but it was wayyy too buttery. I literally had butter/grease all over my fingers after munching on a few, so I knew I had to do something...and I did. I reduced the amount of butter by over 1/3 of a cup! I also added a bit more flour, a tiny bit of water to add that crunch, a little more brown sugar, along with a little less chocolate chips...oh yeah, and baking powder instead of soda.
Deceivingly Low-Fat Chocolate Chip Cookies
(I swear, they actually taste better without the extra butter!)
1 1/3 cup flour
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1 TSP vanilla extract
1/2 TSP baking powder
1/2 TSP salt
2 TSP hot water
2 1/2 TBSP butter
1/3 cup chocolate chips
Mix all the ingredients together in a medium-sized bowl; if you use about 1 TBSP worth of cookie dough for each cookie, then bake them for about 11 minutes on 375, you'll get a good-sized baker's dozen...and happy taste buds!
Kitchen notes for The Best Chocolate Chip Cookies!
Cookie texture is mostly about fat temperature and bake time. Chilled dough spreads less; a minute less in the oven keeps centres soft after cooling. For bar cookies and granola bars, line the pan with parchment so you can lift the slab out cleanly before cutting.
Storage: cool completely, then keep in an airtight container at room temperature for up to three days, or refrigerate when the recipe includes cream cheese, custard, or fresh dairy toppings.
Serving ideas: portion The Best Chocolate Chip Cookies! while slightly warm when aroma matters most, and finish with a small garnish already in the recipe (zest, nuts, herbs, or a drizzle) rather than inventing new flavours.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.