Secret to making perfect chocolate chip cookies at home
With this cold in Nairobi, you would want to make something that warms both the hands and the heart, and nothing does that better than a batch of homemade chocolate chip cookies.
As temperatures drop across the country, more and more Nairobians are turning to their kitchens for comfort.
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The familiar aroma of butter, sugar, and melting chocolate is making a cosy comeback in homes, proving that sometimes, the best remedy for chilly evenings is a tray of freshly baked joy.
What you need
Ingredients:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
(Optional: 1 cup chopped nuts
Steps to follow
In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy for about 2 to 3 minutes. Note that this step sets the tone for the texture, so do not rush.
Beat in eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt, then slowly add the dry mix to the wet mix, stirring just until everything is combined.
Your dough will be thick, and that is okay; it should not be runny. Now use a spatula or wooden spoon to fold in your chocolate chips.
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For chewier cookies, refrigerate the dough for at least 30 minutes because this helps control spreading during baking.
Preheat your oven to 190°C, then use an ice-cream spoon to scoop it up or a normal spoon.
Drop rounded tablespoons of dough onto ungreased baking sheets and then bake for 8–10 minutes, or until the edges are golden brown. The centres will look slightly underbaked, but they will continue to cook on the sheet.
Let your cookies cool on the sheet for 2 minutes before transferring to a wire rack.
Serve warm with milk for best results.
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