Archive | June, 2014

Chocolate chip cookies

8 Jun

Last week I was craving for cookies, so when I went to do some grocery shopping I added a pack of chocolate chip cookies to my shopping list. The cookies did ‘kill’ my craving but not in a good way! They are dry, hard and tasteless. I hardly finished the first cookies. A couple days ago I stumbled across the article of best chocolate chip cookies on Serious Eats (it is one of my favorite food blogs). The article is lengthy but interesting. It has explained every single element that makes the best chocolate chip cookies –  it is definitely worth reading.

I decided to give it a whirl this weekend. I have to say the hardest part of this recipe is waiting – wait for the butter to cool down, wait for the dough to rest, it was almost a 24-hour wait! However when I put a cookie in my mouth all my anxiety of waiting was gone. The cookie is crispy outside but moist and soft inside – almost like a brownie or a cake. Some chocolate melt in the dough so every single bite was full of flavor.

Is it worth taking such a lengthy way to make chocolate chip cookies? Yes because they are the best chocolate chip cookies ever and also I am a food lover and baking mania. 🙂

I adapted the recipe from J. Kenji Lopez-Alt but reduced the amount of sugar. The cookies are still sweet enough. I wanted the chocolate to melt in the dough but also to be able to see the beautiful ships, so I chopped half of the chocolate chips and left the other half unchopped. Kenji baked his cookies at 325ºF but I found the cookies still spread too wide at 160ºC or 165ºC in my oven. I will try 170ºC next time. Because I only have a small ice creams scoop,  I just scooped about 3 tablespoons dough and used my hand to shape it into a ball. Therefore my cookies have a smoother finish than Kenji’s ones.

  • 226g unsalted butter
  • 1 standard ice cube (about 2 tablespoons frozen water)
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 tsp table salt
  • 120g caster sugar
  • 2 large eggs
  • 2 tsps vanilla extract
  • 120g dark brown sugar
  • 226g milk chocolate chips, roughly chopped half of the chips
  • Coarse sea salt for garnish
  1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 30-45 minutes or until it starts firming the edges.
  2. Whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
  3. Fit paddle attachment onto mixer. Add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Wrap the dough in plastic wrap and transfer to an airtight container and refrigerate dough overnight.
  4. Preheat the oven to 165ºC, use a big ice cream scoop to scoop the dough on the baking sheet or use your hand to shape 3 tablespoon worth dough into a ball and place on the baking sheet. Leave big gap between balls. Bake 16-20 minutes or until the cookie edges are brown.
  5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed (sea salt does make the cookies taste sweeter). Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

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