I have a love for chewy cookies. In the Chinese culinary repertoire, there doesn’t seem to be a section for making cookies or biscuits that aren’t a powdery and dry mass.
This is how the process for developing the Chinese cookie went:
Peanut and/or sesame. Plenty!
Oil, butter or egg. Nah we save on money, use less.
And for the record I’m not bashing on the mother country cookie as these cookies are pretty tasty too. It’s just that I’m always having to catch the sprinkle of powder that comes with any bite and to finish it off, I must have some tea to help get the cookie down.
Ever tried the cinnamon challenge?
Neither have I, but if I ever did it I’d imagine the experience to be something like Chinese powder cookies.
In order to combat this horrible lack of chewy cookie in my life, I decided to take it upon myself to (almost) perfect recipe on the classic choc chip cookie that I could use time and time again in case I ever got a hankering for some sweet cookie. Mmm.
And there we have it! The easiest chocolate chip cookie I’ve ever made with a moist and soft centre. No more breaking your teeth or grabbing a cup of tea to help wash the dryness down. 🙂
If you’ve enjoyed this post feel free to share this recipe provided you give credit where it is due.
Now go forth and make the most chewy and moist cookies you’ve ever laid taste buds on ❤