The Perfect Chewy Cookie Recipe
Okay, I know what your thinking; "What is an emergency cookie recipe?!". This recipe is made up of stuff you are bound to have in your cupboards, no fancy shizzz , if you want a fancy cookie recipe then this one isn't for you. If you want cookies ASAP then you have come to the right place! These are crisp on the outer edge but chewy in the middle, just how a real cookie should be.
I'm still settling into our apartment and we're still picking up things like cooking utensils as we go so I still don't have weighing scales. This recipe is literally made using one of our standard 250ml tea/coffee cup and a tablespoon you would eat cereal with so you don't even have to worry about getting out the measuring stuff!
(makes approx. 20 cookies)
- 150g approx. of butter, browned on the hob. (I used the end of a stick of butter, on the package it was marked out in 50g marks so I used that as my guide)
- 3 Tbsp white sugar
- 1 cup of powdered/icing sugar
- 1 Tbsp of honey
- 1 egg (if you want to eat the dough raw then just leave out the egg! But You will need this to cook it so make up your mind)
- 1 cup plain white flour + a little extra (if you want more "cake-ier" cookies then use self-raising flour, I'm just fresh out of raising agents)
- 100g chocolate (bar chopped up or chips. I chopped up a bar of Milka chocolate because its my favourite and I always have an emergency bar. You can use more if you like!)
If your cooking them immediately, preheat your oven to 150°C (mine is a fan oven so adjust accordingly) If not then we will worry about this later.
1. Brown your butter
To brown your butter, place in a pan on your stove and melt gently. keep stirring until it turns from a golden yellow to a dark gold/brown. As soon as it changes turn off the heat so it won't burn. Set aside to cool a little.
2. Add your sugars
In a large bowl, sift in your 2 sugars and mix in your honey. It's going to just lump together but don't worry. Add your butter and beat well until combined. It may look a little liquid-y but that's okay.
3. Add your egg
If the mix is cool enough, add in your egg (if its too hot it will cook the egg) beat gently until just combined, don't over-mix!
4. Sift in your flour
Sift in your flour and mix until combined. The trick is not to over-mix or else it will just suck all the fun out of these cookies! The dough should come away from the sides and begin to look a little drier. Add a tablespoon at a time of more flour until you get something that looks like this:
5. Add the chocolate
Chop up your chocolate into little chunks or just throw in your chips. Just gently mix them through the dough.
(If your cooking immediately, skip to step 7) Cover the bowl and pop in the fridge for anything between an hour up to 72 hours. It will chill the dough and combine it all and reduce spread. Alternatively, you could roll into balls and freeze them and cook when needed. I would let them sit at room temp. for about 15 to 20 mins just to loose the frosty outer layer.
7. Let's bake!
Let your oven preheat for at least 15 minutes to make sure your cookies get the sudden blast of heat they deserve! This can be a long or a slow process depending on the size. The cooler and longer they cook the more cake-ier and chewier they will be! Take a scoop into the palm of your hand and roll into a ball. Place well spaced out on a tray and pop in the oven.
My first batch took 18 minutes and were really chewy in the center. My second batch took 22 minutes and were slightly more crisp on the outside. I preferred the latter. Just keep an eye on them and look for that slight browning on the top and a real cookie smell, that's when you know they're done.
Let them cool in the try until they become quite firm, then scoop them out with a spatula and cool further on a rack. Enjoy with a tall, cold glass of milk, a hot cup of tea or warmed slightly with some vanilla ice cream! (or any other way you can think of) Delish!
I always thought you had to have all the fancy bits like Vanilla Extract or Baking Powder Light Brown Sugar and when you've got none but you really want cookies you might as well just give up. But what I did to come up with this recipe is I researched each ingredient to see what it does and what could I replace it with.
The science-y bit
Creamed Butter = Melted, Browned Butter. Makes them less cakey and more chewy, they also spread more. Browned butter also adds a caramel taste.
Brown Sugar = Icing Sugar. Brown sugar makes them moist and chewy. Since my cookies were going to be moist and chewy from other ingredients (and I had no brown sugar) I used icing sugar to reduce the spread.
Vanilla Extract = Equal parts Honey. This adds moisture to the cookies making them soft and chewy.
Raising Flour = Plain Flour. I was all out and had no baking soda/powder (I know, I really need to stock my cupboards!) Using a raising agent will make your cookies more cake-y and soft. I like either but I had to work with what I got.
I really hope you like my recipe! I love baking and sometimes you need to get your baking fix even when your ingredients are limited. Please do share with me any thoughts or how yours turned out in the comments below. Got another frugal baking tip? I'd also love to hear!