#DIRUMAHAJA DOUBLE CHOCOLATE CHIP COOKIES!! | Luvita Ho

Summary

In this video, the host guides viewers through the process of making easy and delicious double chocolate chip cookies. Using simple ingredients like butter, brown sugar, eggs, flour, and cocoa powder, the recipe focuses on achieving the perfect texture with a creamy dough. The host emphasizes the importance of mixing properly to avoid tough cookies and suggests adding chocolate chips and optional toppings like nuts or candy bars. The dough is chilled for 30 minutes before shaping into balls and baking. The final result is soft-centered, crispy-edged cookies, ideal for sharing or enjoying with a glass of milk.

Takeaways

• 😀 Use simple ingredients for making double chocolate chip cookies, including butter, brown sugar, granulated sugar, egg, flour, cocoa powder, baking soda, salt, and chocolate chips.
• 😀 Make sure the butter is at room temperature for optimal mixing. Too soft or too hard butter can affect the texture of the cookies.
• 😀 Whisk together the butter, brown sugar, and granulated sugar until the mixture becomes light and creamy. This step is crucial for achieving soft cookies.
• 😀 Add an egg and mix until incorporated. This will help bind the ingredients together.
• 😀 Combine dry ingredients like flour, cocoa powder, baking soda, and salt separately before adding them to the wet ingredients.
• 😀 Be cautious not to overwork the dough while mixing, as over-mixing can develop gluten and make the cookies tough.
• 😀 When adding chocolate chips, fold them into the dough gently so they are evenly distributed.
• 😀 Let the dough chill in the fridge for about 30 minutes to firm up, which helps in shaping the cookies and prevents them from spreading too much during baking.
• 😀 When shaping the dough, use a spoon to portion out the dough, around 45-50 grams each, for a good-sized cookie.
• 😀 Place the dough balls on a baking sheet, leaving space between them, as they will spread during baking. Optionally, add extra chocolate chips on top before baking.
• 😀 Bake at 180°C (350°F) for around 15 minutes, ensuring the center remains soft while the edges are slightly crispy for the perfect cookie texture.

Q & A

What is the first step in making double chocolate chip cookies?

The first step is to cream together softened butter, brown sugar, and white sugar until the mixture becomes light and fluffy.

Why is it important to use butter at room temperature?

Room temperature butter is essential because it allows for better mixing with sugar, creating a light and fluffy texture that helps the cookies rise and have a soft interior.

How do you know when the butter and sugar mixture is properly creamed?

The mixture should become light in color and fluffy in texture. This means it has incorporated air, which helps make the cookies soft.

What role does the egg play in this recipe?

The egg helps bind the ingredients together, adds moisture to the dough, and contributes to the soft texture of the cookies.

Can you use other types of sugar in this recipe?

You can substitute some ingredients, but it's best to stick to brown sugar for its caramel-like flavor and white sugar for sweetness. Other sugars may alter the texture or flavor.

Why is it recommended to chill the dough for 30 minutes?

Chilling the dough helps firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.

What happens if you overmix the dough?

Overmixing the dough can develop the gluten in the flour, which results in tough cookies instead of soft, chewy ones.

Can you add other mix-ins to the cookies besides chocolate chips?

Yes, you can add nuts, chopped candy bars like KitKat or Snickers, or any other ingredients you prefer to make the cookies even more indulgent.

What should the texture of the cookies be when they come out of the oven?

The cookies should have a crispy edge with a soft and slightly chewy center. They continue to firm up as they cool.

How can you store the cookie dough for later use?

You can store the cookie dough in the refrigerator for up to a week or freeze it for longer storage. This is helpful for preparing batches in advance.