Double Chocolate Chip Cookies 雙重朱古力粒軟曲奇

These are the kind of soft cookies that, when devoured warm freshly right out of the oven, are super gooey in the middle. When completely cool they are crispy on the outside with a very soft center. I like to shape them on the thicker side for more of a contrast when you bite into the soft center.
這些美式軟曲奇剛出爐趁暖吃時，一口咬下去時曲奇中央是入口即溶的口感，放涼後吃就是外脆內軟的曲奇。EC比較喜歡做厚身曲奇，這樣曲奇的脆邊和中央軟心的對比會更覺明顯。

As all ovens perform differently, it is hard to indicate the exact baking time in a recipe. For soft cookies, the general rule is to bake until the cookies have set and the edges have turned slightly golden (but in this case the change of color is hardly visible). The central part of the cookie should have just lost its shine and feel very soft to the touch. The cookies would look like they are not thoroughly baked but the residual heat will carry on with the rest of the baking when they are out of the oven. After the cookies have completely cooled (like after an hour or so), when you touch the bottom of the cookie, the outer part of the cookie would be firm and cripsy while the middle part would be soft and easily leave an indentation when you press hard on it. This is the kind of soft cookie that I like best and it takes about 13 minutes to bake with my oven. Use the above general idea to test for doneness for your own oven and adjust baking time accordingly.
因為各家焗爐火力和性能有異，因此編寫食譜時很難明確地指出準確入爐時間。一般而言，焗製美式軟曲奇的時候只需焗至曲奇定形且邊緣開始微微轉金黃色(可是觀察朱古力麵糰的上色情況會比較困難)，麵糰中心部分剛開始失去光澤並用手輕輕觸摸感覺仍然十分柔軟的時候便可出爐。驟眼看來曲奇會好像是仍未熟透似的，但其實餘溫會繼續慢慢的令曲奇變熟。當曲奇完全放凉的時候(大約一小時左右)，反轉曲奇敲或篤一下曲奇底部，外圍的地方已硬化變脆，而中央部份仍是軟身可以按凹的，這就是EC心目中最好吃的軟曲奇了！EC的焗爐大約要焗13分鐘，大家可依上述的方法判斷何時出爐，然後自行增減時間。

These cookies have the best textural contrast when eaten within the same day and the edges will become soft the next day. To regain crunchiness, pop the cookies in the toaster oven and bake for a few minutes. Let cool and then enjoy. A combination of both white and dark brown sugar is needed for this cookie recipe. The molasses in the dark brown sugar contributes not only to the rich flavor but also to the soft and chewy texture. Do not substitute with all white sugar as this will make your cookies thin and crisp.
曲奇外脆內軟的口感大約可維持一整天，第二天再吃時曲奇邊緣恐怕已開始軟化。只要把曲奇放進小型焗爐焗數分鐘，放涼之後又會變成外脆內軟的口感。此曲奇混合使用了黑糖和白糖，黑糖中的糖蜜除了帶來特別的味道，其水份還有軟化和使曲奇柔軟的作曲。若完全使用白糖取代黑糖的話曲奇會變得薄和脆。

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Double Chocolate Chip Cookies
雙重朱古力粒軟曲奇

Makes 24
24瑰份量

Ingredients

140 g all purpose flour (I used organic unbleached all purpose flour)
20 g unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
80 g dark brown sugar
20 g granulated sugar (I used organic cane sugar)
130 g unsalted butter, softened
1 large egg (about 50 g)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g dark chocolate chips

材料

中筋麵粉(EC用有機無漂白麵粉) 140克
無糖可可粉 20克
梳打粉 1/4茶匙
鹽 1/2茶匙
黑糖 (dark brown sugar) 80克
細砂糖(EC用有機蔗糖) 20克
無鹽牛油(室溫放軟) 130克
大蛋 1隻(約50克)
雲尼拿醬或純雲尼拿香油 1/2茶匙
黑朱古力粒 150克

Directions 做法

Combine and sift together the flour, cocoa powder and baking soda in a large bowl. Set aside.
麵粉、可可粉和梳打粉混合過篩放在大碗內備用。

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth. Add sugars and salt and mix on low speed until creamy, scraping the side of bowl as needed..
把牛油放在廚師機的攪拌盆中，使用攪拌槳配件低速把牛油打滑，加入砂糖、黑糖和鹽攪拌均勻，用刮刀清理盆邊。

Beat in vanilla and egg until incorporated. Scrape down the sides and bottom of the bowl.
*For better emulsification, beat egg slightly in a small bowl then add to the butter-sugar mixture in two to three additions. Beat well after each addition until fully incorporated
加入雲尼拿醬和雞蛋打至完全融合，用膠刮整理盆邊和盆底。
*若擔心油水分離可先將雞蛋打散後分兩至三次加入，每次打至蛋液完全被吸收

Stir in the flour mixture in two batches and mix until just combined. Stir in chocolate chips when there is almost no streaks of flour. Do not overmix. Scrape down the sides and bottom of the bowl. Cover dough with plastic wrap and rest dough in the refrigerator for an hour.
粉類分兩次加入，拌至差不多沒有粉粒時加入朱古力粒拌勻，切勿過度攪拌，用膠刮整理盆邊和盆底後蓋上保鮮紙，放入雪櫃讓麵糰休息和冷藏一小時。

Preheat oven to 325ºF/160ºC about 15 minutes before baking. Remove chilled dough from the refrigerator. Scoop out dough with a spoon or a small ice-cream scoop and form 24 dough balls (about 24 g each). Arrange balls of dough on a parchment paper lined cookie sheet.
**Let dough sit at room temperature for 10 minutes if it is too firm for scooping.
**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，用湯匙或小型雪糕勺挖出24個小圓球(約24克一個)後排放在烤盆上。
**若麵糰太硬可先回溫十分鐘
**麵糰入爐後會向外擴展，因此麵糰間要互留空間，EC每次約焗12塊

Bake for 12 to 14 minutes or until the cookie has set but the middle part is still very soft to the touch. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
**Rotate the cookie sheet halfway through baking for even baking.
放入焗爐焗12-14分鐘至曲奇定形，中央仍是軟軟的模樣即可取出，在烤盆上待5分鐘才轉放鋼架放涼。
**中途可把烤盆轉180度讓上色更均勻

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