I’ve developed a recipe for Dark Chocolate Chip Soft Cookies more than three years ago. The use of bread flour and melted butter gives the cookies a soft and chewy texture. With a more traditional version this time, the cookies are more on the crunchy side. In fact, the softness could be adjusted by varying the thickness of the dough as well as the baking time. Instructions will be provided below.
Cookies loaded with chocolate chips in every bite is inevitably the best. However, no moms would want her kids to develop a sweet tooth. So instead of stirring a bagful of chocolate chips into the cookie batter, I only adhere them sparingly on the shaped dough before baking. I like how it turns out as it looks like the cookies are full of chocolate chips.
As raw cookie dough is being dipped into the chocolate chips, it is better to work with small amount of chocolate chips each time to minimize wastage and prevent contamination. Use a tiny bowl for dipping and refill chocolate chips as needed. My kids love to help me with dipping and flattening the dough. I had been constantly concerned about how the chocolate chips would be distributed so I always dipped it carefully. My son would simply toss the dough right into the bowl of chocolate chips without much thinking. I was very anxious about the result and he seemed to enjoy every moment with his playful mind. It was such a contrast but somehow his disordered arrangement came out better than mine. From him I’ve learned to be more relaxed and casual.
For more cookie recipes with chocolate goodness, feel free to read about my other blog posts such as Mini Chocolate Chip Cookies, Vegan Chocolate Soft Cookies, Chocolate Cutout Cookies, Chocolate Fortune Cookies and Two Tone Brown Butter Cookies.
Chocolate Chip Cookies
180 g all purpose flour (I used organic unbleached all purpose flour)
1/4 tsp baking soda
1/4 tsp salt
75 g brown sugar
25 g granulated sugar (I used organic cane sugar)
115 g unsalted butter, softened
1 large egg (about 50 g)
1/2 tsp vanilla bean paste or pure vanilla extract
mini dark chocolate chips, as needed
Combine and sift together the flour, baking soda and salt in a large bowl. Stir well then set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until creamy.
Beat egg slightly in a small bowl then add to the butter-sugar mixture in two additions. Beat well after each addition until fully incorporated.
Stir in the flour mixture in three batches and mix until just combined. Do not overmix. Cover dough with plastic wrap and rest dough in the refrigerator for a minimum of two hours, preferably overnight.
Preheat oven to 325ºF/160ºC about 15 minutes before baking. Remove chilled dough from the refrigerator. Let dough sit at room temperature for 10 minutes if it is too firm for rolling. Scoop out dough with a spoon or a small ice-cream scoop and roll dough into a ball (about 18 g each). Lightly dip the dough into the chocolate chips then place it, chocolate chip side up, on a parchment paper lined cookie sheet. Flatten dough with the palm of your hand to about 1/4 inch thick. Repeat with remaining dough. The cookies will spread in the oven so make sure to leave enough space in between them. I bake 12 cookies each time.
Bake for 12 to 14 minutes or until the edges turn golden. For cookies with a softer centre, bake until the cookies are set but still feel very soft in the middle. The residual heat will continue to cook the dough.
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
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