Probably the best chocolate chip cookies in the world !
Ever since I tried this cookie for the first time at a Starbucks, I knew we were made for each other.
Its softness and chewiness make this chocolate chip cookie unique. While you bite the cookie, you enjoy every single part of it from start to end.
In short, when you eat this chocolate chip cookie, you live an experience with all your senses.
As soon as I tried this tasty treat, I set out to find out not only how to make them, but also to make the perfect cookie. This has led me to spend hours in the kitchen, making trial and error, to come up with the recipe that I am proud to share with you.
If they are already delicious, the chocolate chips embedded in them make them magical. I put a lot of chocolate chips in them, to make sure that in each bite I combine the flavour of the biscuit with that of the chocolate. Also, you can add chocolate chunks to enhance, even more, the chocolate flavor in the cookie.
Besides chocolate chips, you can add dried fruit, m&ms, candies, raisins, nuts, white chocolate, etc… whatever you like. I personally love this classic American cookie with chocolate chips!
You can eat them with milk or coffee. If your kids are around, save at least one for yourself! 🙂
How Do I Know When Cookies Are Done ?
When you take them out of the oven, you will think they are unbaked, as you will notice they are extremely soft. Don’t worry, these cookies thicken when cooling at room temperature. If you bake them longer they will come out and will not acquire that soft, moist texture that makes them so special. First, allow them to cool for 10 minutes on the cookie tray. Then, transfer them to the tray with racks, where you let them rest for 20 minutes to cool completely. You will be surprised with the final results!
Features Of These Soft And Chewy Cookies With Chocolate Chips
Its texture is soft, almost chewy, and has an irregular shape, unlike the rest of the cookies. None of them are the same.
They are very easy to make, it is an advantage and a curse at the same time!
You can store them in an airtight container, and they last 4-5 days.
With them success is guaranteed, especially with kids.
I have been improving this recipe to find the perfect cookie, so that everyone, from adults to the little ones, can enjoy eating them.
Why Do Cookies Get Flat In The Oven ?
Since cookie dough has a fatty element, such as butter, and a leavening, such as baking soda, the cookies expand when they are in the oven.
Why Do My Cookies Come Out Hard ?
When they are in the oven longer than they should be, the moisture in the dough evaporates; therefore, they become harder and do not acquire the soft texture that makes them so special. Another reason may be that they are smaller than they should be, as result, their moisture evaporates earlier since they have less dough. Roll the dough into balls of about 50 grams each.
Tips, Ingredients and Equipment To Make These Cookies
Very important ! Use softened butter, so I recommend taking the butter out of the refrigerator 2 hours before, to cool at room temperature, or softening it in the microwave at low power in 15 second batches. The butter will be softened when you can sink your fingers into it.
I use hand mixer with dough hooks.
In this recipe, white sugar is combined with brown sugar. The white sugar makes the inside of the cookie more moist and fresh, while the brown sugar gives the cookie that soft, chewy texture.
Cornstarch helps to make this cookie soft, and eggs help to give it structure and thickness.
Use as much chocolate as you like. I add extra chocolate chips to make sure there will be delicious chocolate in every bite.
When you roll the dough into balls, press the sides a little to make them taller. This will help the cookies to come out thicker.
What Is The Best Way To Store Chocolate Chip Cookies?
In case you want to save them for another time, a very simple way to store them is in an airtight container or tupperware. Many weekends I make my mom these cookies for her Thursday Tour, in other words, every Thursday she goes to pick up all her grandchildren from school. That is, she stores these cookies with chocolate chips in tupperware for 5 days. My children and nieces and nephews, the biggest critics of my cooking, love them! So, in my experience, these chocolate chip cookies keep well in the tupperware for 5 days.
How to Make The Best Soft Chocolate Chip Cookies
1. Preheat the oven to 338ºF ( 170ºC ).
2. In a bowl, add 200 grams of softened salted butter cut in cubes, 1 cup of brown sugar and 1/2 cup of white granulated sugar. With the hand held mixer, cream the butter with the sugar for 2 minutes on low speed.
3. In another bowl, whisk 2½ cups of flour, 1 teaspoon of cornstarch and ½ teaspoon of baking soda together.
4. When dry ingredients are well combined, add them into the butter mixture, then beat with the hand mixer on low speed until the mixture gets a sand-like texture.
5. Add 1 teaspoon of vanilla, one egg and one egg yolk into the mixture. Beat with the hand held mixer until crumbs.
6. Now start kneading the mixture. Add 200 grams of chocolate chips into the dough and knead again. The amount of chocolate chips can vary according to your taste for chocolate. In my case, I am very very chocolatier!
7. Line baking sheet with parchment paper.
8 . Roll the dough into balls, about 50 grams of dough each. I recommend you to, first, roll the balls and then squeeze each side, making the ball taller or into a more cylindrical shape.
9 . Place each ball on the parchment paper. Leave enough space between each cookie so that they have room to expand and don´t stick together.
10. Bake for 15 minutes.
11. When removing from oven, cookies will look like they are unbaked. Don´t worry! Let cookies cool for 10 minutes on parchment paper, then transfer them to a wire rack and let cool completely for 10 minutes. You will see that they will harden a little more, without losing their soft texture. Et voilà, you have just made delicious chocolate chip cookies!
In a bowl, cream butter with sugar, with a hand held mixer, for 2 minutes on low speed.
In another bowl, whisk flour, cornstarch and baking soda together.
When dry ingredients are well combined, add them into the butter mixture, then beat with the hand mixer on low speed until the mixture gets a sand-like texture.
Add 1 teaspoon of vanilla, one egg and one egg yolk into the mixture. Beat with the hand held mixer until crumbs.
Knead the mixture, then add 200 grams of chocolate chips into the dough and knead again.
Line baking sheet with parchment paper.
Roll the dough into balls, about 50 grams of dough each.
Coloca cada bolita encima del papel de horno.
Place each ball on the parchment paper and bake for 15 minutes.
Remove from oven and let cookies cool for 10 minutes on the parchment paper. Then, transfer them to a wire rack and let cool completely for 10 minutes. Et voilà, you have just made delicious chocolate chip cookies!
Whenever I go to my grandmother’s village, I have churros for breakfast!
When freshly made, churros are deliciously crispy on the outside and tender on the inside.
A Typical Breakfast In Spain
Here in Spain, the way to eat them for breakfast is plain or coating the churro in sugar. At breakfast we don’t usually dip it in hot chocolate, it might be too heavy to start the day. We like to accompany them with coffee instead. This is a time to time breakfast in Spain, not daily.
Churros with Chocolate
We like to accompany churros with hot chocolate when we celebrate special moments such as New Year’s breakfast or special family evenings. Also, churros with hot chocolate is the perfect afternoon snack to eat in the cold winter evenings.
What Is The Origin Of Churros ?
The origin of churros is a bit uncertain. On one hand, it is said that Portuguese brought them from China to the Iberian Peninsula. On the other, there is a legend that claims that it was Spanish shepherds who invented this popular dish, as the dough was easy to make and fry during their long stays in the fields. The name churro could come from the churra sheep, a native breed of Castilla y León.
The churros tradition passed from the countryside to the small villages, where churros were made in churrerías(churros factory). In my view, there is no better smell in the morning than that of freshly baked bread and churros in the villages.
How to Make Churros
As a child, I saw these delicious figures as impossible to make; however, I never imagined that I would learn how to make churros.
What are Churros Made of ?
Churros is fried dough made of flour, water and salt; in addition, we are going to add egg whites since churros come out delicious this way!
Believe it or not, churros are very easy to make. For this reason I have carefully broken down each step of this recipe, so your churros come out perfect the first time. Plus, you can make them in the shape of a ribbon, a walking stick or a stick; it depends on your creativity and your skill with the churro maker.
Easy Churros Recipe
1. In a saucepan, add 1/2 cup of milk, 1/2 cup of water and a pinch of salt. Heat over medium flame until it starts to boil.
2. Sift 1 cup of all-purpose flour into a small bowl; then, add the flour to the saucepan with the milk and water. Cook the flour in the saucepan for one and a half minutes over medium heat. Stir with a wooden spoon until the dough does not stick to the sides of the pan.
3. Remove the saucepan from the heat, place the dough in a bowl and then add an egg white to the mixture. Keep stirring. You can knead the dough with your hands but be careful not to burn yourself.
Tip for this third step: Knead until the dough absorbs the egg white. You will know the dough is well done when you can shape it without pieces sticking to your hands.
4. Let the dough rest for 10 minutes.
5. Meanwhile, pour plenty of soft olive oil (> 200 ml) in a 9 inch frying pan and put it over medium heat for 8/9 minutes until it reaches 356°F ( 180°C ). I use a cooking thermometer to measure the temperature.
10 minutes later…
6. Once the oil is ready, load the dough into a churro maker. Then, pipe lines about 4″ long.
Tips for this sixth step:
You can pipe the dough either directly into the hot oil or onto a piece of parchment paper before frying.
I recommend using a churro maker to make churros. If you don’t have one, another way to make churros is using a piping bag with a star-shaped nozzle.
7. Fry the churros for 3 minutes on each side until golden brown. Total time in the pan: 6 minutes approx.
8. Remove the churros from the pan with a skimmer and place them on a plate with kitchen paper to absorb the excess oil.
9. In a small bowl, add 100 grams of sugar and coat the freshly made churros in. Et voilà… you have churros for breakfast or afternoon snack!
If you like traditional Spanish desserts, click here to discover more!
Authentic Spanish Churros Recipe
With this recipe you will learn how to make authentic Spanish churros. You can make them in the shape of a ribbon, a walking stick or a stick. The ingredients are: flour, water, salt and egg white. You will love these churros!
In August 1994, Victor was on a plane to Paris on a mission to learn French with a Parisian family. However, he never expected to learn how to make pain perdu, the authentic French toast.
At that time, the culture of France was totally unknown to him.He didn’t speak the language, he didn’t know any of the family members beforehand, and he felt that at the age of 13, the adventure might be too challenging for him.
The first few days were a bit harsh, but little by little he got used to that situation. Besides he was in a wonderful city!
Oui and non was the only thing he knew to answer when spoken to. He always answered, even if he didn’t understand a word of what was being said.
A few weeks later they took a super-fast train to Lyon, and from there they went by car to a cottage in the French Alps. On that trip he was lucky enough to witness the Tour and see Miguel Indurain ride past in his yellow jersey.
The mother of that family taught him to make two very simple French dishes. The first was to boil an egg for 5 minutes, break the top of the shell and dip buttered bread in the yolk. A real treat. The second recipe was the famous pain perdu recipe, the authentic french toast, which consisted of using the leftover bread from the day before and turning it into a sweet delicacy.
How to Make Pain Perdu
1. The bread you can use to make pain perdu can be loaf bread, ciabatta or baguette, preferably stale bread from the day before.
It is best to use stale bread to prepare this dessert, as it holds the egg-milk mixture better without falling apart.
2. In a bowl, add 2 eggs and a pinch of salt. In another bowl, pour 200 ml of milk.
3 . Cut the bread into 0.5/1 inch slices.
4. Grease the pan with a tablespoon of butter and put it over high heat.
5. Dip a bread slice in the milk for one second on each side.
6. Now dip the same slice in the egg for one second on each side.
7. Place the same slice in the greased pan for one minute on one side, or when it starts to brown, and another minute on the other side. Do the same with the rest of the bread slices.
8. Before serving, sprinkle a little sugar on top of the pain perdu… Et voilà! Enjoy eating pain perdu!
Recipe for French Toast
French toast is the pain perdu American version and has become a popular dish eaten for brunch or breakfast. The main difference between the original pain perdu and French toast is that in the latter all the ingredients are mixed together in one bowl. In addition, the recipe for french toast is made of ingredients that aren´t in the pain perdu recipe, such as cinnamon, vanilla, and nutmeg. The final dressing is accompanied by maple syrup, jam, sugar or red fruits.
How to Make French Toast
1. In a bowl, pour 100 ml of whole milk and add 2 eggs, a teaspoon of cinnamon, a teaspoon of vanilla sugar, or vanilla extract, a pinch of salt and a pinch of nutmeg. Beat with a whisk and set aside.
It is best to use bread from the day before to prepare this dessert, as it holds the egg-milk mixture better without falling apart or becoming soggy. Some people recommend slicing the bread the night before and letting it dry a little overnight.However, it is also fine to use fresh bread when making this recipe for french toast.
2. If you use unsliced bread, slice the bread into four 1-inch slices.
You can use either slice sandwich bread (bimbo) or brioche.
3. Grease the pan with a tablespoon of butter and put it over high fire.
4 . Dip one slice of bread in the egg mixture for 6 seconds on each side.
5. Place the same slice in the greased pan for 40 seconds on one side, or when it starts to brown, and another minute on the other side. Do the same with the rest of the slices.
6. Take the toast out of the pan and drain it briefly on kitchen paper.
7. Now it´s time to dress it with whatever you like: maple syrup, jam, berries, sugar… Et voilà! You have made a delicious French toast!
This recipe for fried plantains with orange sauce, or platanos fritos, won´t leave you indifferent!
What I like about our grandmothers’ desserts is that they were made with basic products. Who doesn’t have sugar, bananas and oranges at home? You only need these three ingredients to make a real delicacy.
This is another recipe from Victor’s grandmother, Nona, who is delighted to be able to contribute her bit to this blog. Thanks Nona! Another of her famous recipes is this recipe for chocolate cake.
How to Make Fried Plantains with Orange Sauce
1. Make an orange juice with 2 oranges.
2. Grease a frying pan with a tablespoon of butter and put it over medium-low heat (level 4 on glass-ceramic). Tip: Use a frying pan in which the plantains fit. For this dessert I use a 9.5 inch pan.
3. Slice 2 bananas lengthwise.
4. When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
5. When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
6. The sauce that is being made is like a kind of syrup. You can shake the pan a little so that the sauce is well distributed. When you see that it has thickened during this time, without caramelizing, it´s time to remove it from the heat. Et voilà… and in a very simple way you have just made delicious fried plantains with orange sauce.
The texture of the sauce is thicker than syrup and less thick than caramel. If you see that it caramelizes too soon in the pan, add a little more orange juice.
The texture of the banana at the end should not be hard, but soft as shown in the photo above. If you see that it is hard it needs to be cooked a little more in the pan.
These platanos fritos are served warm and with just the sauce taste delicious. However, you can add either whipped or liquid cream as an accompaniment if you want.
I love this recipe for fried bananas, it’s super easy to make and you don’t need a lot of time. I hope you enjoy it savouring it´s incredible texture and flavour!
Grease a frying pan with a tablespoon of butter and put it over medium-low heat.
Slice 2 bananas lengthwise
When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
When you see that the sauce has thickened , it´s time to remove it from the heat. Et voilà! You have just made delicious fried plantains with orange sauce.
KEYWORDS fried plantains, fried plantains with orange sauce
This is a basic crepe recipe that I learned in my school years, therefore, not long ago 😉
These crepes can be served as either breakfast, dessert or snack. In my case, I make them to sweeten the afternoons I spend at home with my children 🙂
To make these treats perfectly, you will need a bit of practice. I remember the first crepes I made in my life didn’t come out well; as result, I promised myself, by then, that I would end up making incredibly good crepes. Therefore, according to my children, I have succeeded! With patience and practice you will get them just right.
That’s why I want to share with you this basic step-by-step recipe for crepes so that these delicacies turn out just as well.
Eating Crepes with Nutella in Nature
This summer 2021 I had the good fortune to visit my friend Pati in Cantabria.
North of Spain is known for its incredible landscapes and wonderful beaches; nonetheless, not always days are sunny there. This time I was very lucky to get sunny days, something unsual in this region.
One of the beaches I visited was the Langre beach. The sights there are beautiful since you see a huge cliff surrounding the beach; however, to get to the beach you need to go down stairs. Before going down, I saw a small roullote on a esplanade, inside which there was a couple selling… guess what? Yes, that’s right, they were selling crepes. What kind of utopia was that? Eating crepes with Nutella in nature? Not even in the best of my dreams.
A wooden table and seats made from tree trunks. Coffee. Nutella crepes. The sea. The mountain. That’s all I needed.
Easy Crepes Recipe
You’ll love this easy crepe recipe. Also, learning how to make crepes is not difficult, although it does take a bit of practice at first. Although the couple from the roullote used an electric crepe maker, the result using a frying pan will be almost the same.
Once you know how to make this easy crepes recipe, you will be able to make sweet and savory crepe dishes.
How to Make Crepes
In a hand blender bowl/jar, add 1 egg, 1 cup of full-cream milk, 1 cup of flour, a pinch of salt and a teaspoon of sunflower oil. Beat with an electric hand blender until there are no lumps.
In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat (level 7 on glass-ceramic ). When butter is melted, spread the butter well over the pan with paper towel.
Pour batter with the help of a ladle into the pan and slightly tilt and turn the pan so that the mixture is evenly distributed.
Without touching the batter, let it cook for about 1 minute. When you see that the crepe is golden brown, lift the edge a little with a skimmer spoon and turn it over. Wait a few seconds until the other side is also done. When it is ready, remove it from the heat and start again with another crepe.
Once you have the crepe out of the pan, it’s time to put whatever you like on it: Nutella, dulce de leche or sugar and lemon. The way I add Nutella is to spread it on half of the crepe and fold it twice. Optionally, you can decorate the crepe with chocolate syrup.
Add all the ingredients in a hand blender bowl. Beat with an electric hand blender until there are no lumps.
In a 9.5 inch frying pan, add a small knob of unsalted butter over medium-high heat. When butter is melted, spread the butter well over the pan with paper towel.
Pour a little of the batter into the pan and slightly tilt and turn the pan so that the batter is evenly distributed.
Let it cook for about 1 minute. When you see your crepe is golden brown, turn it over with the help of a skimmer spoon or spatula. Wait until the other side is also done and then remove it out of the pan. Start again the process.
I am spending a weekend in the mountains of Madrid to be in touch with nature. And … On monday is my birthday! So I think I will celebrate a little snack party with puff pastry apple tartlets.
The landscape I am surrounded by invites me to make a dessert with puff pastry. However, instead of making a puff pastry apple pie, I would like to make these puff pastry tartlets filled with pastry cream. As I did with the pavlova, individual servings not only are fun to prepare but also you will offer each diner their own delicacy to savour.
I don’t think I’m going to stay in the kitchen all weekend making desserts, so this dessert is going to be quick and easy. The rest of the time I’m going to spend resting, reading, walking, enjoying the good weather and eating well.
How To Make Puff Pastry Apple Tartlets with Pastry Cream
The first step is to preheat the oven to 356°F ( 180°C ).
Circular Puff Pastry Base
Unlike the apple pie, the these tartlets base is circular. The way to give this shape is by using tartlet molds.
This time I used two types of glasses to cut the puff pastry dough. I used a glass with a larger diameter, a cider glass or a mug, to cut two circular layers. Then I used a glass with a smaller diameter (e.g. a champagne glass) to make a hole in the center of one of the layers, giving this layer a ring shape.
Therefore, the base of each tartlet is made of a smooth layer and a ring-shaped layer. With the two layers, one on top of the other, the base acquires a certain thickness, and the hole is where you will pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
In a saucepan pour 250 ml of milk, a cinnamon stick and the lemon peel and put it over medium heat. Remove it just before it starts to boil. Set aside
In a separate bowl put two egg yolks and three tablespoons of sugar, and beat everything with a whisk. When everything is well integrated, add a spoonful of cornstarch and continue beating until well blended.
Now add the infused milk. Remember to remove the lemon peel and the cinnamon stick, and put the mixture over medium heat and stir. Once you notice the mixture is thick and creamy, it means that you have the custard. Set aside in a bowl.
Peel a golden apple with a knife or a vegetable peeler. You remove the core, cut it into quarters and then start making thin slices. With these thin slices you will cover the pastry cream.
With the puff pastry bases already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets.
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top. Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.
Puff Pastry Apple Tartlets with Pastry Cream
Delicious individual portions of puff pastry filled with pastry cream and dressed with apple slices
In a saucepan put the milk, the cinnamon and the lemon peel. It is important that the peel does not have too much white because it is bitter.
Put it over medium heat and remove it before it starts to boil. Set aside.
In a separate bowl put the egg yolks and sugar, and beat with a wire whisk.
When everything is well blended, add the cornstarch and continue beating until combined.
While beating with the wire whisk, gradually add the infused milk (without the cinnamon and lemon).
Put the mixture in the saucepan over medium heat and stir all the time until it thickens.
The pastry cream is ready. Set aside.
Puff Pastry Base
Sprinkle a spoonful of sugar on the baking paper and then spread the puff pastry on top.
The circular base of each tartlet is made of two layers of puff pastry dough. Use two types of glasses, one with larger diameter and other with smaller diameter. With the first glass you cut two circular layers. With the second glass you make a hole in one of the layers. You place the ring-shaped layer on top of the other so the base acquires certain thickness; and the hole is the place where you pour the pastry cream. Your mission is to make 4 tartlets with their respective puff pastry bases.
Now paint with a brush soaked in beaten egg the edge of the 4 smooth bases and place the respective ring on top of each one.
Once the puff pastry bases are already assembled, fill them with pastry cream and then put apple slices on top. Repeat this step with the 4 tartlets
Brush the whole tartlet with slightly melted butter. And sprinkle sugar on top.
Put the puff pastry tartlets in the preheated oven for 25 minutes.
After you take them out of the oven, brush them with apricot jam. Et voilà! Puff pastry apple tartlets with pastry cream.