Learn to make thin, chewy cookies with crunchy edges and gooey centers using a New York Times recipe. Cream butter and sugar, add an egg, fold in flour and chocolate chips, then chill the dough for 30 to 45 minutes before baking 100-gram portions until they spread thin and golden.
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Today I'm featuring a recipe for thin and chewy cookies adapted from New York Times Cooking. Nothing special na man sa preparation nito. Just cream the butter and sugar until it's pale in color and a little fluffy. This will take about 3 minutes. I use the lowest speed in my hand mixer. Afterwards, you can add the egg and beat until well combined, which will take about a minute. At this point, you can now sift in your dry ingredients, so that's flour, salt, and baking soda. Use a spatula to fold in your dry ingredients, and when it's halfway blended, you can add your chocolate chips. Note that this is a lot of chocolate chips kaya magiging super gooey ang inyong finished product. You can definitely add less if that's what you prefer. As you can see, super sticky ang resulting dough, kaya kaylangan pala magin mo na bago i portion. Para mas mabilis, sa freezer mo na i lagay about 30 to 45 minutes. According sa New York Times Cooking, dapit i press ang dough to about half an inch thick, bago i bake, and their recommended size is about 50 grams. Pero ako, I wanted big 100-gram cookies kaya hindi ko mashado ang pre-mix. Pero even so, super nag-spread out pa rin talaga ang cookies after baking. But this is okay kasi ito talaga ang goal natin, yung mag-spread out sha kasing thin and chewy cookies ito. Just use a round cookie cutter para paghiwahi walay ng cookies at pagkandahin ang form nito. Ga yan ang naikit ang yung ginagawa ko dito. Nayo, salasa a texture. So simple and salita. I love this. This. Nakaka-addict sha, tapos hindi mo mamama layan na nang ubus mo na kasi ang nipisnya lang. May crunchy edges sha, tapos gooey center with an overall chewy texture. Pero it's a little on the sweet side dahil narin sa dami ng chocolate chips. Laluna at milk chocolate chips ang gamit ko. You can definitely use dark chocolate chips. But even so, mas matas din talaga ang sugar content at mas konti ang flour ng donito. Kasi yun yung kaylangan para mag-spread out sha. But all in all, this is definitely a must-try. Tag me and let me know how it will go when you recreate this. And don't forget to subscribe and follow for more.
