Bak Kwa Chocolate Chip Cookies
Updated: Apr 13
I am sure that most of you lovely people have some leftover bak kwa from the Lunar New Year celebration. Aside from using bak kwa for Nasi Goreng and Grilled Pizza, I have quite a number of ideas up my sleeve.
Resting the cookie dough is crucial...
This is one of the few ideas. Very much like pizza, cookies and brownies are kinda sacred to me. One has to do it properly. But with that being said, it is still down to individual preferences. Some like it chewy and fudgy. Some would very much prefer crispy cookies. I love a good chewy fudgy cookie.
Just outta the oven...
Adding bak kwa to chocolate chip cookies may sound unorthodox, but trust me, it works yummiliciously. If you find that making your own bak kwa is a hassle, you can always use store-bought ones. I don't judge. You can also use bacon; just be sure to broil, drain and dice before adding it to the cookie dough.
(Make 12 cookies)
Unbleached All Purpose Flour, 238g
Baking Soda, 3g
Sea Salt, 3g
Unsalted Butter, 167g
Granulated Sugar, 104g
Dark Muscovado Sugar, 134g
Blackstrap Molasses, 12g
Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 50g
Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 57g
Bak Kwa Homemade / Bacon, 107g
Chili Flakes, 1 TBSP Adjust To Preference
Flaky Sea Salt, For Garnishing
Hand / Stand Mixer
Please visit my "Bak Kwa" page for the recipe.
*Before we start, make sure all the ingredients are at room temperature.*
In a bowl, combine flour, baking soda and salt. Set it aside.
In another large bowl, add butter.
Whip until light and fluffy, mayo consistency, with a hand or stand mixer.
Add in sugar and molasses.
Whip until well combined.
*Dark muscovado sugar tends to have large clumps. Break them into finer pieces before adding them to the butter.*
Add in the eggs and whip for 15 to 30 secs.
Add in the flour mixture, 1/2 portion at a time, and whip for 15 to 30 secs.
Lastly, fold in the dark, milk chocolate, bak kwa and chili flakes.
*If you are using bacon, broil the bacon in the oven until nice and crispy. Drain off excess oil and finely dice before adding to the cookie dough.*
Cover and chill in the fridge for at least 12 to 72 hrs.
Sit at room temperature for 1 hr.
Preheat oven to 162 degree celsius or 325 fahrenheit.
Weigh, 75g each, and roll into balls.
*At this point, you can freeze for up to 3 months. Thaw in the fridge overnight. Sit at room temperature for 1 hr before baking.*
Transfer onto a baking tray lined with parchment paper.
*I wouldn't recommend baking for more than 1 tray at a time.*
Space the cookie dough out as this will spread during the baking process.
I managed to bake 4 cookies in 1 tray.
Bake for 6 to 7 mins, rotate, and bake for another 6 to 7 mins or until the sides are crispy while the center is still soft and fudgy; total baking time: 12 to 14 mins.
*If you love crispy cookies, bake the cookies extra 6 mins.*
As soon as the cookies are out of the oven, garnish them with some flaky salt.
*You can use a large pastry ring to move around the circumference to create even circles. I prefer mine rustic.*
Rest on the baking tray for at least 10 mins before transferring onto a wire cooling rack.
Repeat the steps for the remaining cookie dough.
Is there anything better than cookies?
Salt is also a very important ingredient in making cookies...
I love them chewy and fudgy...