We are spoilt for choice when it comes to cookies. From savory butter cookies to sweet oat-raisin cookies, we have a wide variety of options. The classic chocolate chip cookie is still the most popular around the globe.
Have you ever wondered where this popular cookie came from? Ruth Wakefield of Whitman, Massachusetts, owner of Toll House Inn, accidentally created chocolate chip cookies. She thought that the broken pieces of a chocolate bar would melt, and so she added them to her cookie batter. This was how something incredible that generations will love and remember began.
These tried-and-tested tips will blow you away if you love chocolate chip cookies and want to bake them. Continue reading to learn more, and be sure to include these tips in your recipe.
1. Choose unsalted Butter
If the recipe does not specify, it is best to use unsalted Butter. You can control how much salt goes into your cookies by using unsalted Butter.
Unsalted butter is also fresh since salt acts as a preservative and extends its shelf life. Your baked goods will taste and feel better with fresher ingredients.
Choose the right type of flour.
The type of flour that you use for your cookies with chocolate chips makes a big difference.
Top flour, for example, gives cookies a lighter, crunchier texture. Bread flour makes them chewier. And substituting some of your flour with wholegrain adds an interesting, nutty flavor.
Before you begin baking, consider your preferences and the final result you want to achieve.
3. Brown Butter
Butter is an essential ingredient in baking chocolate chip cookies. Instead of using regular melted Butter, cookie mix will help you create addictive and delicious cookies. This mix isn’t just for chocolate chips, but it can be used to make cookies in a variety of flavors.
Make your chocolate chip cookies Today.
Prima Flour is a supplier of flour in Singapore.
Choose your favorite option from plain to top flour, and start baking chocolate chip cookies right away! You can also use our cookie premix to bake without fuss.
