Friday, 28 May 2021

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Chewy Chocolate Chip Cookies

Adapted from Tasty

Makes 9 cookies

Ingredients:

1. 160g (3/4 cup) sugar consisting of 110g brown sugar (1/2 cup) and 50g white sugar (1/4 cup)
2. 115g butter (1/2 cup)
3. 1 egg + 1 egg yolk
4. 110g flour or white whole wheat flour (1 cup)
5. 1 tsp vanilla powder
6. 1/2 tsp Nescafe coffee powder
7. 1/2 tsp baking soda
8. 3/4 tsp cornstarch
9. 110g chocolate chips (2/3 cup) containing a mixture of dark, light and white chocolate chips
10. 110g chopped walnuts (1/3 cup)

Directions:

1. In a separate bowl, mix flour, corn starch, vanilla powder and baking powder and set aside.

2. In a large bowl, beat butter, brown sugar and white sugar until combined and creamy.

3. Beat in the egg, vanilla powder and Nescafe powder.

4. Mix in the dry ingredients until combined.

5. Add chocolate chips and chopped walnuts and mix well.

6. Refrigerate the dough for an hour or overnight.

7. Use a trigger-release ice-cream scoop (equivalent to 3 tablespoon size to form 9 cookies. 

8. Bake at 175 degree Celsius for 12 - 15 minutes or until golden on the edges. Take them out when they are just barely starting to turn brown and still look doughy.

9. Let them sit on the baking tray for 2 minutes before removing to cooling rack.

Additional Information:

Cookie is made up mainly of flour, fat, sugar, but it is the wining combination of these ingredients that enables a cookie achieve the heavenly melt-in-your-mouth chewiness.

I have failed many times while trying to bake the most chewy chocolate chip cookies, as they usually turned out cakey, instead of chewy *. So now I decided to follow this recipe from Tasty.co faithfully (apart from omitting salt since the butter I used is salted and adding cornstarch). Not sure if the cornstarch helps, but the cookies made from this recipe turned out so good - absolutely delicious, chewy on the inside and crispy on the outside. The downside is that this recipe is SINFULLY UNHEALTHY thanks to the amount of sugar used relative to other recipes that I have come across. I guess this must be the reason that gives it the chewy texture. Everyone at home loves them. These cookies are very addictive, but everyone is aware that this is only going to be for an occasional rare treat.

I reduced the recipe by half to make half the batch. Below is the original recipe that makes 18 cookies:

330g sugar (1.5 cup) consists of 220g dark brown sugar (1 cup) and 100g white sugar (1/2 cup)
225g butter (1 cup)
1 egg + 1 egg yolk
2 tsp vanilla powder
1 tsp Nescafe decaf coffee powder
220g (1 3/4 cup) flour consists of 125g bread flour (1 cup) and 95g flour (3/4 cup)
1 tsp baking soda
215g chocolate chips consisting of milk chocolate and dark chocolate
220g chopped walnuts (2/3 cup)

* Here are the recipes that I have tried and the cookies turned out cakey :-(




It is not necessary to go through the trouble to melt the butter over the stove top, that is too much work. I didn't heat or melt the butter. I simply used soft butter and I still achieved the heavenly "melt-in-your-mouth" chewiness.

I discovered after a few rounds of experiment that the "melt-in-your mouth" chewiness is mostly credited to the sugar content in the cookies. The greater the sugar content, the more chewy the cookie is. In general, the ratio of sugar to flour has to be higher, around 3:2, in order to achieve the "melt-in-your-mouth" chewiness that we all desire in a chocolate chip cookie.

I tried using the more nutritious white whole wheat flour instead of white flour. It turned out fantastically great and retained the same kind of "melt-in-your-mouth" chewiness. I also tried substituting butter with olive oil. The cookies still tasted good, soft but were no longer in the league of "melt-in-your-mouth" chewiness.

Update:

I have now reduced the sugar content to 145g consisting of 100g brown sugar and 45g granulated sugar and they still retain the chewiness.

References:



https://www.momontimeout.com/giant-chewy-chocolate-chip-cookies_28/

https://www.bobsredmill.com/blog/baking-101/how-to-make-chewy-cookies/

https://bakerbettie.com/the-science-of-the-chocolate-chip-cookie/

https://cooking.stackexchange.com/questions/30254/difference-in-cookie-texture-if-we-use-melted-vs-softened-butter

https://www.purewow.com/food/how-to-keep-cookies-soft

https://www.seriouseats.com/cookie-science-how-do-eggs-affect-my-cookies

https://www.mytastednk.com/o/chokolade-sm%C3%A5kager-som-lidl-49285057.html

https://www.lidl.dk/p/bake-off-kager-og-soedt/triple-chocolate-chip-cookie/p34119

https://www.youtube.com/watch?v=U80aSRBAAY0

You can use plain flour, but I like to use white whole wheat flour as it is more nutritious, provide more fiber, and still achieve the same "melt-in-your-mouth" chewiness that plain flour does :-) This is the white whole wheat flour I use. It can be bought from Føtex Supermarket for 23.95 DKK.

In a mixing bowl, add 110g of brown sugar

Add 50g of granulated sugar.

Add 115g of softened butter

Mix until combined by hand or mixer.

Add an egg and an egg yolk.

Mix until combined by hand or hand-mixer. Don't over-beat.

In a separate bowl, add 110g of white whole wheat flour.

Add 1/2 teaspoon of baking soda.

Add 3/4 teaspoon of cornstarch. Don't forget 1 teaspoon of vanilla powder and 1/2 teaspoon of Nescafe decaf coffee powder too (not in picture).

Mix in the flour. I like to sift it into the cookie dough, but it's probably not so necessary.

Combine the wet ingredients and the dry flour ingredients.

Now the dough is done.

Add chocolate chips anywhere between 50-130g as desired. I usually add 110g of a mixture of white, milk and dark chocolate chips.

Add 50-130g of desired nuts. They are so nutritious and make the cookies more nutritious. It also provide a nice crunch. We like chopped walnuts. We usually add 110-130g of walnuts.

Mix well.

Refrigerate the cookie dough for an hour. This prevent over-spreading when the cookie is being baked in the oven.

Scoop into 9 large balls, but only place 6 dough balls on each tray, as they would spread as they are being baked. I like to use trigger-release ice-cream scoop, but using a spoon will do too.

You can decorate it with a few chocolate chips on each dough ball if you wish (optional)

Bake at 175 degree Celsius for 12 - 15 minutes or until golden on the edges, but soft and moist in the middle. Take them out when they are just barely starting to turn brown and still look doughy.

Let them sit on the baking tray for 2 minutes before removing to cooling rack.

Now it's done :-)



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