CHOCOLATE CHIP COOKIES

If you’re anything like me, you grew up baking Nestle Toll House chocolate chip cookies. All the information you needed was on the yellow bag and the cookies turned out great every time! My chocolate chip cookie experiences and memories where eventually placed in an airtight time capsule as I moved on to conquering more challenging dessert recipes.   

A few days ago, after a good American Coffee @ttmb.coffe, I started craving a semi sweet taste with a crunchy, gooey texture and ergo a chocolate chip cookie. Sliding open my time capsule and thinking to purchase the aforementioned yellow bag, I said, “Wait, let’s see if anything has changed.” 

30 minutes in and many recipes later, I elegantly say, “Holly shit, where have I been?” 

The Chocolate Chip Cookie Evolution in 5 Headings:

1. The Ripple Effect: Probably the biggest trend is having ripples in your cookies. These ripples increase the surface area of crispy edges while maintaining the chewy center.  Ho do you achieve them? Half way through baking, you’re required to take the cookie sheet out of the oven and bang it on the stovetop so they flatten. And subsequently repeat every two minutes to form your ripples. 

2. Sugars: You must use both brown sugar and white sugar. The brown sugar adds to the chewy texture and the white sugar is responsible for the crunchy edges. A quick quality check for a cookie recipe is using both brown and white sugar to achieve different textures. 

3. Sea Salt: It seems a chocolate chip cookie is no longer relevant if its not kissed with sea salt. 

4. Butter: Butter is no longer room temperature. You must brown your butter. Browning butter is heating butter in small deep pan until it forms brown solids and expels a nutty fragrance.  Because the butter has been melted, this will lead to a fridge cool time to firm up the dough. (Click for Browning Butter Video)

5. Chocolate: Simple chocolate chips won’t do, dark chocolate chucks or a mixture of chocolate chunks and chips is the formula.  

I’m sure you shared my reaction going through the headings. After finding a recipe that used 1,2,3,4,5 the result was an extremely relevantchocolate chip cookie. The ripples and white sugar gave me crunchiness, the brown sugar kept the centers gooey, the burnt butter elevated the caramel nutty flavors, the dark chocolate chunks gave way to pools of melted chocolate and finally a soft salty kiss to end with the sea salt. They are Delicious!

This recipe was taken from The Boy Who Bakes, who essentially is a boy who devotedly bakes and includes videos on his website to take you through the recipe. (Click for fully recipe)

Photography: Photography for this recipe is intended to FIRST highlight textures of ingredients, showing your basic pantry items such as flour, sugar, eggs and chocolate in a different light. Bringing the supporting actors of recipes, the ingredients, to the main stage of recipe posts. SECOND photos of the life sized, baked chocolate chips were intended to almost make you feel the ripples as you run your fingers along the screen, see the soften chocolate and finally seduce you to take a bite of one.

Photography, Food Styling, Prop Styling by: TALA SOUBRA

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