Subway Inspired Double Chocolate Chip Cookies

I found the recipe for these Subway inspired double chcocolate chip cookies whilst scrolling through my Pinterest feed, as always. These are gooey, chocolatey and all things desirable. I found that the flavour and texture developed more on the second day as I proceeded to nibble on a cookie from the cookie jar. However, if you're the impatient type then I'm sure you will have no problem consuming the lot as soon as you proceed to take them out of the oven. I'd love to hear your feedback once you've attempted these cookies. Get baking and let me know what you think!

Indulgent Chocolate Chip Cookies

             

 


Ingredients

3 cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated white sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips

Method

1. Line your baking tray with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Add in the chocolate chips using your clean hands as it allows the choc chips to incorporate well into the mixture.
4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it does not need to be a smooth ball. Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 160 degrees. Bake for 18 to 24 minutes, or until light golden brown on top. Let the cookies cool for 5 minutes on the baking tray, then remove to a wire rack to finish cooling.

Chewy Red Velvet Chocolate Chip Cookies

I found myself endlessly pinning on Pinterest a few days ago and stumbled across this brilliant creation and knew I had to give it a go. It was the deep, rich red colour that beckoned me to click on the photo and eventually the link to the recipe which I spent a good time analyzing it to ensure that it was as easy as it looked. This was my first time attempting this type particular type of chocolate chip cookie and it sure was an instant hit amongst family and friends. This sweet treat is as in the words of Sally from 'Sally's Baking Addiction' is a "blissful marriage of two classic desserts". My only pointers to keep in mind before beginning to make these wonderful and chewy cookies is to ensure that the cookie dough is chilled for at least 1 hour in the fridge with clear film wrap over the bowl, and to ensure that your cookies look incredibly neat in their presentation take them out after 10 minutes in the oven and press down 3-4 chocolate melts on to the top of the cookie balls and place back into the oven to cook for another good 5 minutes. Happy Baking and be sure to comment below if you end up giving these little beauties a go. 

NYC Chunky Choc-Chip Cookies

I've always been fond of eating chocolate chip cookies throughout my childhood and a uncanny appreciation or rather obsession of the "Cookie Monster" from Sesame Street as some may call it led to my infamous nickname as the biscuit itself. In my opinion the perfect cookie has to taste downright blissful upon first bite, crumble as you slowly savour the taste and leave you in a state of pure delight as you lick the choc chip stains from your fingers. I myself have never been to New York ever but I do hope to visit the land of opportunity and to be able to taste the renown "Levain Bakery" choc chip cookies as many have told stories of. Till then, one can always imitate the unique "cookie" experience from the comfort of their kitchen. This recipe was adapted from The Brown Eyed Baker's "Levain Bakery Chocolate Chip Cookies". 

Ingredients

3 cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated white sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips

Method

1. Line your baking tray with baking paper and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Add in the chocolate chips using your clean hands as it allows the choc chips to incorporate well into the mixture.

4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it does not need to be a smooth ball. Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.

5. Preheat oven to 160 degrees. Bake for 18 to 24 minutes, or until light golden brown on top. Let the cookies cool for 5 minutes on the baking tray, then remove to a wire rack to finish cooling.