Mar 15, 2013

Chewy chocolate chip cookies

Yes, they will be chewy, if you take them out of the oven the second they let you know they got enough. When they start tanning around the edges...take those babies out. That's the only way to make them chewy and moist. They do look peculiar when ready, kind of soft, almost running, with no color. But give them a couple of minutes of cooling and they'll be happy cookies. And so will you.

The baking time suggestion is always tricky when it comes to such a short time in the oven. Your close watch, sitting on a stool by the oven with a digital timer in your hand, it's the only guarantee you are going to get it right. I figured I needed to bake my cookies shorter than suggested, because I ended up with more cookies, meaning they were smaller. Still, the first two sheets came out a bit browned. With the last two, I cut the time in the oven even more, by 2 minutes. That made a big difference. Cookies keep cooking when already out of the heat. Anywhere that they are even slightly browned, they will be crunchy. So if you see the change of color around the edges, the cookies are ready. Slide them down with the parchment paper onto the cooling rack. They will firm up within 15 minutes. And when they firm up, make a coffee and don't tell anybody how many you've had.

Recipe adapted from Foodnetwork

time:  20 min preparation + 1hr inactive + 25 min baking = 1hr 45min
makes 36 cookies


2 sticks (225 g) butter
2 1/2 cups (340 g) flour
1 teaspoon (8 g) salt 
1 teaspoon (8 g) baking soda
1/4 cups (50 g) vanilla sugar* or 1/4 cups of sugar + 1 1/2 teaspoons genuine vanilla extract 
1 cup (225 g) brown sugar (no substitute)
1 large egg
1 large egg yolk
2 Tablespoons (30 ml) whole milk
11 oz (312 g) dark chocolate (50% cocoa)


Melt butter in a saucepan over low heat. Set it aside to cool to room temperature. Never allow butter to cook or even any steam to show. 

In a medium bowl, sift together flour, salt and baking soda. In a small bowl, whisk together whole egg, egg yolk, milk and vanilla extract (if used). Using a big knife or a food processor, chop chocolate. I used a knife this time, I wanted to control the size of "chips". I didn't want to use the left over chocolate powder that would make my cookies turn dark. Powder is OK, but I wanted more contrast this time. 

Transfer melted butter and sugars into a bowl of a standing mixer. Using a paddle attachment, beat on medium speed for 2 minutes. Lower the speed and slowly add the egg mix. Mix it for about 1/2 minute.

Gradually sift in flour mix, stopping the mixer and scraping the bottom and sides of the bowl when necessary. Set the mixer on "stir" and add chocolate pieces. Place the cookie dough in the fridge for 1 hour. 

Preheat oven to 375F/190C (fan forced function). Line four baking sheets with parchment paper. Using an ice cream scoop or two teaspoons, make about 1 1/2 oz (30g) portions (big walnut), 9 on each sheet.  Don't flatten the scoops. Bake for 10-11 minutes, two sheets at the time, one in the top 1/3, the other the bottom 1/3 of the oven, rotating and switching sheets half way through baking. Slide cookies with parchment paper onto a cooling rack and wait for at least 5 (up to 15) minutes before...tasting.

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