Classic Chocochip Cookie ~ Chewy, fudgy and the Best !!

Hey there!! I'm back and this time with an exciting recipe. One recipe which acts as a test to any baker. You nail this recipe and there you go - be acclaimed as one of the finest bakers 😁 Such is the impact created by this "CLASSIC CHOCOCHIP COOKIES". 

I too struggled a lot to get a perfect Chocochip cookie which checks out all the boxes - right from texture to flavour. And finally I found a recipe which now stays close to my heart ~ with slightly crispy edges, chewy fudgy center and chocolate in every bite. This is now my favourite Chocochip cookie recipe and it has a huge fanbase here 😅😁

This comes around very easily and quickly as it uses minimum ingredients, there is no chilling time needed and takes very less baking time. Let's first check our the ingredient list and then get right into the recipe. 

What's Needed?

The list of ingredients for this Chocochip Cookies is quite basic except one ingredient that is the "Egg Replacer" . Since I bake eggless, I use this egg Replacer in the place of eggs. If you couldn't find the egg Replacer in the market you could use flax egg in its place. 

Click this link to find the video on how to make a flax egg. 

INGREDIENTS:

~All purpose flour - 308 grams or 2 1/2 cups

~Cocoa powder - 5 grams or 1 tsp

~Powdered sugar - 75 grams or 3/4 cup

~Brown sugar - 215 grams or 1 cup

~Unsalted butter - 142 grams or 10 tablespoons 

~Dark chocochips - 340 grams or 2 cups

~Salt - 2.5grams or 1/2 tsp

~Baking soda - 5 grams or 1 tsp 

~Egg Replacer - 30 grams or 2 tbsp / Equivalent to 1 large Egg

~Vanilla essence - 10 ml or 2 tsp

~Chocolate essence - 1.25ml or 1/4 tsp

All purpose flour: I have used regular all purpose flour for this recipe. You can use unbleached organic all purpose flour if you desire. You can also use half of wheat flour and all purpose flour. 

Cocoa Powder: It is important to use good quality cocoa powder for this recipe. I use Hershey's Unsweetened Cocoa powder for all my chocolate based recipes because of its rich flavour and taste.

Powdered Sugar: You can prepare powdered sugar by just grinding regular granulated sugar finely in a blender. Powdered sugar influences the texture of the cookies by giving a more chewy, cakey texture.

Brown Sugar: Brown sugar helps to give a caramelized flavour to the cookies and also helps to give a soft, chewy texture. 

Unsalted Butter: Use unsalted room temperature butter for this recipe. You can add salt as needed at the later stage. This way, you can have control over the amount of salt added.

Dark Chocochips: Use good quality chocochips for this recipe. You can also use a combination of dark chocolate chips and dark Choco chunks for this recipe to get that extra gooey feel. 

Salt: Use a small amount of salt to balance the sweetness in this recipe. It also helps to enhance the flavor of the cookie.

Baking Soda: Baking soda acts as a leavening agent in the cookies thereby making them rise, spread, and also brown.

Egg Replacer: Since I bake only eggless goods whenever a recipe calls for egg I replace them with an egg replacer. We have ready made egg replacer available in the market. This is made of the starch of potato and tapioca. Instead you can also use flax egg, the details of which you can get by clicking the above given link and reading this post. Other egg replacement options include Apple sauce, Curd, Condensed milk. I will soon share a post differentiating the difference and the uses of each of these. Here I have used store bought Egg replacer. 

Vanilla Essence & Chocolate essence: Use good quality essence/extract as the flavour essence used greatly influences the flavour of the cookies either enhancing them or ruining the entire experience.

Now that we have seen the uses and importance of every ingredient let us dive into a simple yet detailed Step by step instruction on the preparation of these delicious cookies ;)

STEP-BY-STEP INSTRUCTIONS WITH PICTORIAL REPRESENTATION:

Making the egg replacement:

Into a small bowl add 2 tablespoons of Egg replacer. Add 4 tablespoons of lukewarm water, 2 tablespoons at a time and mix it well to combine. Make a smooth paste and let it sit for 5 minutes. After 5 minutes it will be ready for use, which we will be using at a later stage. 

STEP 1: Into a bowl add room temperature butter and start whisking it with a balloon whisk or an electric hand beater. Beat it well until it turns light, airy and fluffy.

STEP 2: Now add powdered white sugar to the butter and combine to cream them well. Make sure there are no lumps in the powdered sugar. If there are lumps sift it once.   

STEP 3: Once the butter and white sugar are creamed well add brown sugar and combine. Whisk vigorously to cream well.

STEP 4: Now prepare the dry ingredients mix. Take All purpose flour,  Baking Soda and Salt. Mix them together and set it aside. 

STEP 5: Now add the sticky egg replacer to the butter mix. Once well combined add both Vanilla and chocolate flavour extract to the butter mixture and combine.

STEP 6: Now add the dry mix to the wet butter-sugar mixture and start combining using a spatula. Once they form a crumbly texture add the chocolate chips/Choco chunks and bring them together to form a cookie dough. Use hands to combine them well. DONOT OVERMIX, just combine. 

STEP 7: Once the dough is formed use a 1 tablespoon scoop to take out the dough. Make dough balls and slightly press them to make it flat. Now top it with a few more chocochips.

STEP 8: Line a baking tray with parchment paper. Place each of these dough balls at 2 inches gap as they will spread while baking. Arrange the cookie dough balls uniformly setting them ready to bake.

STEP 9: Meanwhile preheat the oven to 165C for 10 minutes. Once the oven is preheated, place the baking tray into the oven and bake for 9 minutes at 165C and then at 180C for 1 minutes. Take the baking tray out of the oven and let it sit for 5 minutes. After 5 minutes transfer it onto a cooling rack and let it cool completely.

Once cooled completely, transfer it into an airtight container. It will be good to consume within 10 to 15 days provided it is still available 😜.  

You can click below to view the entire video tutorial in YouTube. Access my YouTube channel for more easy and quick video tutorials on how to learn baking easily. Also follow us on Instagram, Facebook or Pinterest :)