Friday 28 May 2021


Chewy Chocolate Chip Cookies

Adapted from Tasty

Makes 9 large cookies or 25 medium cookies


1. 110g flour or white whole wheat flour (1 cup)
2. 1/2 tsp baking soda
3. 1 tsp vanilla powder
4. 1/2 tsp Nescafe coffee powder
5. 160g (3/4 cup) sugar consisting of 110g brown sugar (1/2 cup) and 50g white sugar (1/4 cup) (or you can reduce to 145g sugar, consists of 100g brown sugar and 45g white sugar, and it still turns out chewy)
6. 115g butter (1/2 cup)
7. 1 egg + 1 egg yolk *
8. A handful will do - I use 110g chocolate chips (2/3 cup) containing a mixture of dark, light and white chocolate chips
9. A handful will do - I use 110g chopped walnuts (1/3 cup)

(Note I use the same amount of eggs as in the original recipe, even though the ingredients listed in this recipe is based on half a batch of the original recipe. This egg quantity is not a mistake)


1. In a separate bowl, mix flour, vanilla powder, Nescafe and baking soda and set aside.

2. In a large bowl, beat butter, brown sugar and white sugar until combined and creamy. You can do by hand or machine.

3. Add the egg and yolk and beat until incorporated.

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 (I don't have self-control, so I never quite succeeded in following this step. This step is if you want perfection, but the cookies still taste great skipping this step.)

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 for large cookies or 7 minutes for medium cookies 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 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 original recipe by half to make half the batch. Below is the original recipe making a full batch:

Makes 18 large cookies or 50 medium cookies

220g (1 3/4 cup) flour consists of 125g bread flour (1 cup) and 95g flour (3/4 cup)
1 tsp baking soda
1 tsp Nescafe decaf coffee powder
2 tsp vanilla powder
330g sugar (1.5 cup) consists of 220g dark brown sugar (1 cup) and 100g white sugar (1/2 cup) (or you can reduce to 290g sugar, consists of 200g brown sugar and 90g white sugar, and it still turns out chewy)
225g butter (1 cup)
1 egg + 1 egg yolk
215g chocolate chips consisting of milk chocolate and dark chocolate
220g chopped walnuts (2/3 cup)

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.

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


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


You can use plain flour, but I like to use this 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 :-) You can buy it from Føtex Supermarket for 23.95 DKK a pack.

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.

Don't forget 1 teaspoon of vanilla powder and 1/2 teaspoon of Nescafe decaf coffee powder too (I forgot to take a 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 for large cookies or 7 minutes for medium cookies 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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