Nowadays, brittle, crumbly cookies are a thing of the past. A cookie should be soft, maybe slightly toasted around the edges and soft in the centre. There is nothing nicer than a warm, fresh baked cookie that smells of sweet toasted sugar, and is so soft that it breaks apart easily and flops gently over your fingers. McDonald’s chocolate chip cookies surely satisfy all of the above. Who would have thought that the worlds most well known fast food chain would also excel as a baker?
If you want to round off your fast food experience with a handheld dessert, Mcdonald’s chocolate chip cookies are ideal. Doughy goodness encapsulates the occasional sweet mouthful of melting chocolate, and dare we say perhaps a hint of saltiness as well, each mouthful is a pleasure.
If you haven’t been able to get your McDonald’s cookies in a while, do not despair. In a few simple steps you can whip up a batch at home. Using simple and easy to find ingredients, you don’t need a lot of equipment (or even time), which is a good thing as once the aromas of authentic McDonald’s chocolate chip cookies start making their way out of the kitchen, they are going to be in pretty high demand.
In this article we are going to talk you through how to make your very own Mcdonald’s Chocolate chip cookies at home.
How To Make McDonald’s Chocolate Chip Cookies
Chocolate chip cookie recipes aren’t exactly a new thing. And the ingredients aren’t difficult to get hold of, or a big secret. The cookies definitely should not be crisp, McDonald’s chocolate chip cookies bend, they do not ‘snap’. Furthermore they aren’t all that thin, but are in fact nice and substantial. The key to achieving the desired texture and size is by making sure you apply one or two rules to how you incorporate the ingredients, and also in your baking technique.
In the preparation stage, temperature is important. We aren’t only talking about the temperature of the oven either. When you bake your McDonald’s chocolate chip cookies the ingredients soften and spread slightly. If you start off with very soft dough you are going to end up with a flatter cookie.
Flatter cookies bake quicker, meaning you may lose some of the required texture and thickness. So for this reason we recommend leaving the butter used in the recipe in the refrigerator until it is time to make the dough. Likewise, the dough, once it is made, will benefit from being chilled in the refrigerator for around an hour. This ensures your cookies stay nice and thick and don’t melt into a flat pile in the oven.
Whilst this is a recipe for McDonald’s chocolate chip cookies, you can substitute the chocolate chips for a flavour of your choosing. Instead of chocolate chips, you can mix it up with white chocolate, add a handful of juicy and plump raisins, a scattering of nut pieces or combine all of the above to make a taste and texture all of your own.
You won’t need much fancy kitchen equipment. A couple of sturdy and decent sized mixing bowls, a set of kitchen scales and a spoon or beater is pretty much all it takes.
As a final point you will want to keep your oven temperature on the low side. Due to the high sugar and butter content, McDonald’s cookies will cook quickly, particularly around the edges. If your oven is too hot you can burn the edges and overbake the centre very easily.
Provided you have a few store cupboard ingredients and a little time you can enjoy the taste of authentic McDonald’s chocolate chip cookies without ever having to leave the house. The key to achieving the desired texture, above all else, is to avoid overbaking your cookies.
Remember that whilst they cool they will firm up quite a lot, even over-baked cookies are soft when they first come out of the oven. So be conservative with what you consider ‘done’. Watch the edges and the middle will take care of itself.
The smells coming from your kitchen as you bake this cookie recipe will be better than any dinner bell and have people running for the kitchen, so if you want to make more simply double (or even triple) the ingredients.
We hope you enjoy our recipe.