A review of Broma Bakery's 'BEST Ever chocolate Chip Cookies' recipe. Read on to see what I thought...
Recipe Evaluation
This recipe is simple and super easy to follow. The cookies can be made entirely by hand, so there's no need for an electric whisk or stand mixer, just an old fashioned wooden spoon! The ingredients used are basic, in fact they're probably all sat in your cupboard right now - which is always a plus!
They are fairly quick to make. These cookies only need to chill in the fridge for a minimum of 30 minutes, before popping them onto a tray to bake for 11 minutes. And, of course, you can enjoy these cookies straight out of the oven with a gooey centre and melted chocolate throughout. You can easily have these cookies ready to eat in 1 hour, or prepare and leave to chill overnight before baking the next day (this is handy if you want to whip up a batch quickly on the day of an event).
The dough is easy to work with - doesn't stick and isn't too stiff that you feel like you've just done a workout, but definitely keeps it's shape once chilled.
Final Product Evaluation & Taste Test
Ok, if you like a chewy, gooey cookie, you'll love this one! When the cookies are fresh & cooled, they have a nice crunch to the edge whilst still soft in the centre - pretty perfect in my opinion! Although, the next day - even after being kept in an airtight container - they'd lost their crunch to the outside, which was kind of disappointing. The cookies are quite chunky, so maybe a thinner cookie would keep it's crunch a little better...maybe the chilling time isn't needed? This would allow the cookies to spread more during cooking, resulting in a thinner (& bigger - who would complain about that???) cookie, hopefully with a crispier edge.
Negatives aside, it's still a great cookie recipe! I love the balance of salt with the dark chocolate, and the cookie itself is just sweet enough!
Overall Score
4/5
Pro's & Con's
- Quick to make (1 hour from start-finish).
- Easy to follow recipe.
- All done by hand - no need for any electric mixer.
- Perfect flavour balance.
- Lost their crisp edges overnight.
- Possibly too chunky - scrapping the chill time should give you a thinner, bigger cookie (this may also give crispier edges).
Adaptations
- I would scrap the chilling time in this recipe, mix up the cookie dough and pop them straight onto a tray to bake! This should result in a bigger, thinner cookie due to spreading in the oven. The edges should be crispier and the centre still gooey.
- To make these cookies vegan, you can substitute the egg & egg yolk for 100ml of sunflower oil. Follow the same steps and make sure you use dark chocolate with at least 70% cocoa solids.
- Of course, you don't have to use chocolate chips, you can use any filling you like - milk/white chocolate, raisins, or any other dried fruit of your choice.
Check out my conversion charts if you're struggling with measurements - these are really handy for any recipe, so save or print them so you have them to hand for any tasty treat you bake.
Thank you so much for reading this blog post! I hope you like this new 'review' style - let me know what you think! I hope this review will inspire you to try out this recipe for yourselves (hopefully with my adaptations too!). If you have a go, please send over a picture of the finished product and let me know which adaptations you made to the recipe and your overall score! Share this recipe review with your family and friends so they can have a go too! If cookies aren't your thing, check out all my original recipes and have a go at one of those!
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Until next time,
Abby x
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