Chewy and Crispy Classic Chocolate Chip Cookies
Homemade Perfect Chocolate Chip Cookies: A Harmony of Sweetness and Cranberry Tartness
Introducing a recipe for classic chocolate chip cookies that are crispy on the outside and chewy on the inside, enhanced with the sweet and tart flavor of dried cranberries for a burst of freshness in every bite. Perfect for beginner bakers, this recipe is easy to follow.
Basic Ingredients
- 100g cake flour (low-gluten flour)
- 70g brown sugar
- 80g unsalted butter (at room temperature)
- 50g egg (at room temperature, about 1 large egg)
- 1g baking powder
- 1g baking soda
- 9g cocoa powder
- 90g chocolate chips
- A handful of dried cranberries (about 1-2 tablespoons)
Cooking Instructions
Step 1
Prepare the foundational ingredients for your cookie dough. First, ensure your unsalted butter and egg are brought to room temperature at least 30 minutes to an hour before baking; this will make them softer and easier to mix. Next, sift together the cake flour, baking powder, baking soda, and cocoa powder twice. This process removes lumps and aerates the dry ingredients for a lighter cookie. Preheat your oven to 180°C (350°F) so it’s ready for baking.
Step 2
Place the softened, room-temperature unsalted butter into a mixing bowl. Using a whisk, cream the butter until it becomes light, fluffy, and resembles the consistency of mayonnaise. This step is crucial for achieving a smooth and tender cookie texture.
Step 3
Once the butter is creamy, gradually add the brown sugar in three installments, whisking well after each addition. Adding sugar in stages helps it dissolve completely into the butter, preventing the cookies from becoming too hard and ensuring a consistent texture. Continue whisking until the mixture is smooth and well combined.
Step 4
Add the room-temperature egg in four separate additions, whisking thoroughly after each addition to emulsify the mixture. It’s important to add the egg gradually to prevent the batter from separating. Mix until the egg is fully incorporated and the batter is smooth and uniform.
Step 5
Add all of the sifted dry ingredients (cake flour, baking soda, baking powder, and cocoa powder) into the wet ingredients at once. Sifting beforehand has already incorporated air, which will contribute to the cookies’ tender crumb.
Step 6
Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting and folding motion, like drawing an ’11’. Mix just until no streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in tough cookies. The goal is to barely incorporate the flour.
Step 7
Gently fold in the chocolate chips. Mix lightly until they are evenly distributed throughout the dough. Avoid overmixing to keep the chocolate chips intact.
Step 8
Scoop portions of the dough using an ice cream scoop or a spoon. Place a few dried cranberries on top of each dough ball. Arrange the dough balls on a baking sheet lined with parchment paper, ensuring there is enough space between them as the cookies will spread during baking.
Step 9
Bake in the preheated 180°C (350°F) oven for approximately 13-15 minutes. The cookies are ready when the edges are lightly golden brown and the centers still look slightly soft. Transfer the cookies immediately to a wire rack to cool completely. Cooling fully is essential for achieving the perfect crispy exterior and chewy interior.
