Chocolate Chip Cookies 朱古力粒曲奇

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

Makes 24


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


中筋麵粉(EC用有機無漂白麵粉) 180克
梳打粉 1/4茶匙
鹽 1/4茶匙
黃糖 75克
細砂糖(EC用有機蔗糖) 25克
無鹽牛油(放軟) 115克
大蛋 1隻(約50克)
雲尼拿醬或純雲尼拿香油 1/2茶匙
迷你黑朱古力粒 適量


Directions 做法

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.
將牛油 、兩種糖和雲尼拿醬放入另一鋼盆中,用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把材料打滑。

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.
預備做曲奇前十五分鐘把焗爐預熱 至325ºF/160ºC,烤盆上放牛油紙備用,從雪櫃取出麵糰(若麵糰太硬不能搓圓可先回溫十分鐘),用湯匙或小型雪糕勺取約18克麵糰,在掌心搓成小圓球後沾取朱古力粒,放在烤盆上(朱古力粒朝上)再用手掌輕輕按扁至約1/4寸厚,重複步驟直至用完麵糰,麵糰入爐後會向外擴展,因此麵糰間要互留空間,EC每盆焗12塊。

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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