Chocolate Chips Cookies
After researching for quite some time, I guess I'd finally find a better way to make chocolate chips cookie. I had read a lot of recipes over blogs and cookbooks. I had watched loads of videos in making chocolate chips cookies over YouTube; some used a variety of different types of flour, some used brown butter and some used a singular type of sugar. This is what I end up with after quite a number of experiments.
As you can see, these cookies spread out more evenly as compared to my previous posts. I am still using my go-to cookie recipe with little tweets here and there. I used a combination of flour; all purpose and bread. I also browned my butter instead of using regular butter. I am still using my trio sugar, muscovado, granulated and molasses. I personally find that the combination adds depths of flavors and enhances the cookies during final baking process.
This is still far from perfect tho. I have yet to explore more different varieties of flour, especially rye flour. I learnt a neat little trick from some of the pros. Shave some more dark chocolate over the cookies as soon as they came outta oven. I love the texture of these cookies, crisp on the outside, soft and chewy on the inside, without the heavy density. Don't get me wrong. The interior is still dense and fudgy, but too overly dense. I wish you can smell the wonderful aroma that's coming outta the oven when these cookies were being baked. And I hope you will give this recipe a try.
Ingredients:
(Make 20 cookies)
Unbleached All Purpose Flour, 119g
Unbleached Bread Flour, 119g
Baking Soda, 1/2 TSP
Sea Salt, 1 TSP
Dark Muscovado Sugar, 134g
Blackstrap Molasses, 12g
Granulated Sugar, 104g
Unsalted Butter Room Temperature, 167g
Eggs Lightly Beaten, 60g
High Quality Semisweet Chocolate Chips Preferably Valrhona, 107g
High Quality Dark Chocolate Coarsely Chopped Into Small Chunks Preferably Valrhona, 107g + More For Shaving
Equipment:
Baking Tray Lined With Parchment Paper
Hand Mixer / Stand Mixer
Oven
Directions:
In a large bowl, add flour, baking soda and salt.
Stir to combine well.
In another bowl, add muscovado sugar, molasses and granulated sugar.
Mix to combine well.
In a skillet over medium low heat, add butter.
As soon as the butter start to melt, keep an eye on it.
Continue cooking until the butter turns deep dark brown.
Remove from heat and set aside to cool slightly.
Weigh the browned butter. Make sure it is 167g, add water if necessary.
Transfer the butter into the sugar mixture.
Add in egg and cream together until light and fluffy using a hand mixer or stand mixer.
You should have a smooth mixture with no large lumps.
Sieve in half of the flour mixture.
Mix until the flour mixture is fully incorporated.
Sieve in the remaining half.
Mix until the flour mixture is fully incorporated.
*Make sure no lumps.*
Lastly add in the chocolate chips and the chopped chocolate chunks.
Give it a final mix with a spatula to combine well.
Cover with cling film and set aside in the fridge for 30 mins.
Preheat oven to 160 degree celsius or 325 fahrenheit.
Prepare 2 baking trays lined with parchment paper.
Scoop 40g of cookie dough and roll into a ball.
Place onto the baking tray.
Repeat the process for the remaining cookie dough.
*Leave about 2 inches of spaces between the cookies.*
You may have to bake the cookies in batches and you should have 20 cookies.
You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight before baking.*
Wack the cookies into the oven and bake for about 18 to 20 mins or until the edges start to brown.
Remove from oven and immediately shave some more of the dark chocolate over the cookies using a cheese grater.
Let the cookies cool for about 15 mins before transferring onto a wire cooling rack to cool completely.
Serve immediately.
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