Thin, chewy, laden with chocolate chunks and crispy. Those are a few words to describe these cookies. These aren’t my type of cookie usually, I like mine more on the chunkier side, with a soft centre.
To say I wasn’t a little disappointed when these came out of the oven would be lying, I was expecting something different and for these to have spread so much seeing as they were left to chill in the fridge over night was a shock. Bread flour was used in these so I was very excited to see what the outcome would be.
So as I pulled these from the oven my spirits dropped a bit. Nevertheless I wasn’t going to get too disappointed as I hadn’t tasted them yet.
They are very moreish, we gave most of them away to our neighbours but not before grabbing an extra couple for sampling reasons, I do need to write about them after all.
There is chocolate strewn throughout these cookies, both milk and dark chocolate are called for in this recipe. You get a bit of chocolate in each bite which is nice as some cookies for me have too much dough and not enough of the good stuff.
I really grew to like these. They aren’t too crispy, the outer edges are but they remain chewy at the same time which saved these from being a cookie gone wrong in my opinion. Some of you may like this kind of cookie, I do too but have to admit I like mine a little more beefier.
This is the second cookie recipe on my quest to find out what makes the best chocolate chip cookie. I’m a seriel cookbook, magazine and recipe hoarder so I am working my way through all of my chocolate chip cookie recipes to find out what ingredients and methods distinguish each cookie from another.
This cookie recipe is from Flour – Joanne Chang. Instead of chips she uses chunks in her cookie. I love my cookies to have chunks as I like to get little bits of melted chocolate along with actual chunks of chocolate in my cookies. The ingredients in this recipe is also slightly unusual in the fact that she uses bread flour. She states that by using the bread flour it will make the cookie more chewy and less likely to be flat and chewy. I followed the recipe down to the last letter and to me these are flat and crispy. Has anyone else used bread flour in a cookie recipe before?
It’s a standard cookie recipe containing all your usual ingredients butter, sugar but not just light brown muscovado sugar which is common in most cookie recipes, this one also contains a little caster sugar too. Eggs, pure vanilla extract, flour, salt and of course your chocolate are all the ingredients that are to be found in this recipe.
The first cookie recipe in this new series to the blog this year was the Chocolate Chip Cookies (BHG Baking Version) this cookie is the typical cookie that I prefer, I’m not saying that this isn’t a bad cookie, I couldn’t stop munching on them. If you do however like your cookies, thin, crispy and chewy then what are you waiting for get baking!
- Taste 3/5 - They had that trademark cookie taste and packed full of chocolate chunks, very moreish.
- Appearance 3/5 - They spread quite a lot in the oven which was a shame as they had been chilled overnight in the fridge so I wasn’t really expecting this.
- Substance 4/5 – Good, workable cookie dough, mixed up quickly and was easy to scoop from the bowl.
- Ease of Making 3/5 - Very easy to make, they need chilling overnight so you will need to plan ahead for this recipe. Each batch takes around 15 minutes to bake so it will take up a an hour or two up of your time baking these.
Yields 24 Cookies
- 225 grams (2 sticks) Unsalted butter at room temperature
- 150 grams (3/4 cups) Caster sugar
- 165 grams (3/4 cups) Light brown muscovado sugar
- 2 Large eggs
- 1/2 teaspoon Pure vanilla extract
- 140 grams (1 cup) Self-raising flour
- 150 grams (1 cup) Bread flour
- 1 teaspoon Baking powder
- Pinch of Maldon sea salt
- 225 grams (9 ounces) Dark chocolate 70% minimum cocoa solid, roughly chopped
- 70 grams (2 1/2 ounces) Milk chocolate, roughly chopped
- Using a electric mixer with a paddle attachment set to high speed, cream together the butter and both sugars until you have a light and fluffy mixture. This should take around 5 minutes. Scrape down the sides of the bowl as you go so you fully incorporate everything.
- Add the eggs and the vanilla extract and mix for 2 minutes. Scrape down the bowl again to make sure the eggs have been properly mixed through.
- In a medium bowl mix together the both the flours, baking powder and the salt. Next add the dark chocolate chunks and the milk chocolate chunks and briefly stir together. With your mixer on a low speed add the flour-chocolate mixture and mix just until the flour has been mixed thoroughly.
- Scrape the cookie dough into a an air-tight container and refrigerate over night.
- When your ready to bake these pre-heat the oven to 170C,350F. Using a 1/4 cup measure or a dessert spoon, drop spoonfuls of dough onto a baking sheet, flatten with the palm of your hand and bake these for 15-18 minutes or until the edges are brown and centre is set but soft.
- Leave them on the baking tray on a wire rack for 10 minutes before transfering to the wire rack to cool completely. Wait until your baking tray is cold then repeat the process until your dough has been used up.
* This recipes is from Flour – Joanne Chang
* This is the second recipe in my new series on the blog to find out what makes the perfect chocolate chip cookie. The first recipe was Chocolate Chip Cookies (BHG Version)
* These will last for up to 3 days stored in cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.