Adapted from Tasty
Makes 15 large cookies or 50 medium cookies
The winning proportion between flour, butter and sugar is 1:1:1.3 respectively.
Ingredients:
200g flour or white whole wheat flour
200g butter
200g of dark, milk and white chocolate chips
200g chopped walnuts or chopped almonds or hazelnuts
260g sugar consisting of 200g dark brown sugar and 60g white sugar
2 eggs
1 tsp baking soda
1 tsp Nescafe decaf coffee powder
1 tsp vanilla powder
1 tsp cocoa powder (optional)
Combined wet ingredients with dry ingredients. Don't overbeat the eggs.
Oven temperature: 175 degree Celsius
Bake Time: 12 minutes until golden brown on the edges but the middle still look doughy.
Directions:
1. In a separate bowl, mix flour, vanilla powder, Nescafe, cocoa powder 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 two egg 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. The sugar content must be higher than the flour in order for the cookie to be chewy. I used 30% more sugar compared to flour. And to use the same amount of flour with the same amount of oil.
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). I have left out the cornstarch, nut 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.
Here is the link to the original recipe:
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 :-(
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 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.
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.
