Okay, so you’ve tried my Basic Chocolate Chip Cookies. They’re ok, but they’re not really knocking your socks off. Here’re 9 ways that you can change the recipe and make it your very own.
(1) Play with the castor sugar to brown sugar ratio.
We’ve used a total of 130g of sugar in this recipe. If you want crunchier cookies, just up the proportion of castor sugar. If you want softer cookies, use more brown sugar. However, the total amount of sugar used should still add up to 130g.
(2) Change the amount of egg.
For crispier cookies, reduce the egg by half. How do you get half an egg, you ask? Weigh an egg by cracking it into a bowl on a weighing scale. With a fork, beat it up until the whites and yolks are blended. Use half for your cookies, and the other half for a mini omelette. Or you could always use 1 whole egg and double the rest of the ingredients.
(3) Change the amount of baking soda.
Baking soda helps the cookies to spread. For a puffier cookie, reduce the quantity of baking soda to 1/4 teaspoon. If you want a flatter cookie (which could be crispier), add an additional 1/4 to 1/2 teapsoon of baking soda.
(4) Change the filling.
Chocolate chips alone too boring for you? Add some chopped nuts! Or maybe M&M’s? Butterscotch chips? Whatever you choose to add in, the weight of your filling should add up to 150g.
(5) Adjust the temperature of the dough.
Again, this has to do with how much each cookie spreads in the oven. If you want puffier cookies, refrigerate your finished dough in the oven for 30 minutes before baking.
(6) Adjust the baking time.
For crispier cookies, add a minute or two to the cookie’s time in the oven.
(7) Switch out some flour with something else.
For chocolate chocolate chip cookies, replace 20g of the flour with the same weight of unsweetened cocoa powder. You might want to add a tad more sugar if a bitter-chocolate taste is not your thing. For a crunchier cookie, replace 40g of the flour with the same weight of corn starch. For oatmeal cookies, replace 60g of flour with 120g of quick cooking oats.
(8) Experiment with different flavours.
Chocolate and orange are heavenly together, so why not swap out the vanilla essensce for the zest of half an orange? Or how about replacing the vanilla and chocolate chips with the same quantities of almond essence and chopped almonds? That’d make a really nice almond cookie. And you could also try cinnamon and walnuts.
(9) Play with the size of the cookie.
Handing someone a giant cookie always gets a smile. Four tablepoons of dough make a nice palm-sized cookie. Roll the dough into a ball and flatten it slightly on the sheet pan just as with the normal-sized ones. Then bake the giant cookies in the oven for about 16-17 minutes.
There are many ways to put your own spin on my basic chocolate chip cookie recipe. Add your own personal touch and everyone will soon be asking for your cookie recipe.
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