Here comes another chocolate chip cookie recipe! I have shared a couple of chocolate chip cookie recipes before and each of them has a unique texture because of the choice and ratios of ingredients as well as mixing method. If you would like to see how various ingredients and baking temperature affect the shapes and textures of cookies, feel free to re-read my blog post, Dark Chocolate Chip Cookies.
This time I am sharing with my readers a type of cookie that is soft yet dense and contains a bit of chew like those you got from a North American bakery, but with a much less sugary taste. The recipe is pretty much based on my Chocolate Chip Cookies (yup this one is a bit different than the one from the above mentioned one) but bread flour is used this time to create a denser structure. I’ve also added maltose to make the cookies chewier than usual without adding too much sweetness. Maltose is only like one-third as sweet as granulated sugar so it won’t make the cookie way too sweet. The addition of maltose makes the dough softer though. So don’t be surprised if you find the dough a bit tacky during shaping, even when thoroughly chilled. Note that with a much lower room temperature during winter time, your tub of maltose may be too solid for mixing. What I usually do is to immerse the plastic tub in very warm water (or reheat it in the microwave with medium power) to soften the maltose to a viscous state before use. And because the maltose would make the dough tacky as mentioned before, thorough chilling is required before shaping. In fact, when making drop cookies, I always chill my dough since thoroughly chilled dough is less likely to spread in the oven. Chilling not only makes the dough easier to shape, but it also allows the flavours to develop as they sit in the fridge. The cookies would taste better than ones that are prepared and baked immediately.
這次分享的是軟身帶點嚼勁的朱古力粒曲奇，口感會有些似在北美咖啡連鎖店售賣的那種，可是在甜度方面卻 少了一大截。配方藍圖來自朱古力粒曲奇(對，這跟上一段提及過的配方是不同的)，但這次EC使用了高筋麵粉令曲奇變得硬身些。為了降低甜度但又要保持煙韌度，配方中特意加入了麥芽糖，麥芽糖的甜度較低，大約只有砂糖的三分一，添加了之後對曲奇的整體甜度影響不太大，同時也有使曲奇帶點黏黏的質感。藉得注意的是，麥芽糖在冬天室溫低的時候會較硬，因此使用前最好把膠罐浸在暖水中或用微波爐加熱一下，使其軟化至呈緩緩的流動狀態才挖出使用，而曲奇麵團也會變得較為黏手，因此必須充分冷藏過後才容易造型。其實做美式曲奇或滴落曲奇(drop cookies)時，EC必會先把麵團充分冷藏才開始造型。冷藏過後的麵團在造型時較不黏手，在焗爐中也較不容易往外瀉成薄片。麵團在雪櫃中休息時，材料得以充分融合，在味道方面也比立刻焗的較好。
Another crucial thing is that, in order for the cookies to form a uniform structure and for the flavour to develop, they must rest at room temperature for at least overnight before serving. I am not saying that the cookies cannot be eaten right away. What I’m trying to say is that, if you eat them too soon (like right after it has cooled to room temperature), the cookie texture would be inconsistent with the edges being way too crispy and the middle as soft as cakes. The cookies would also taste a bit sweeter somehow (and I don’t know why). This is absolutely not the ideal cookie structure that I want my readers to achieve so please, if possible, wait a bit and devour your cookies the next day. I know the cookies are simply irresistible and my family and I would usually do the taste-test the same day. Well, maybe just take one and then leave the rest for tomorrow. I promise that your patience will be rewarded with much better cookies the next day.
For even more chocolate chip cookie recipes, feel free to visit Double Chocolate Chip Cookies, Triple Chocolate Cookies, Soft Chocolate Chip Cookies with Mochi Filling and Vegan Chocolate Soft Cookies for more details.
Soft and Chewy Chocolate Chip Cookies
180 g bread flour
1/3 tsp baking soda
1/2 tsp salt
115 g unsalted butter, softened
40 g maltose
80 g dark brown sugar
20 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
1 tsp vanilla bean paste or pure vanilla extract
150 g dark chocolate chips
Combine and sift together the flour, salt and baking soda in a large bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth. Add maltose and beat on low speed until incorporated. In a small bowl, stir together the brown sugar and granulated sugar until lump free. Add both sugars to the butter mixture and mix on medium-low speed until incorporated. Avoid mixing air into the mixture (as if you are making a butter cake). Too much air incorporation will result in fluffy cookies instead of the denser type. Scrape the sides of the bowl as needed.
***During winter time, warm the maltose in the microwave oven or soak the container in very warm water to soften the maltose before using. Use a wet spatula or spoon to scrape maltose out of the container.
In a separate bowl, beat egg and vanilla slightly, add to the butter-sugar mixture in three additions. Beat well after each addition until fully incorporated, scraping the sides and bottom of the bowl as needed.
Stir in the flour mixture in two batches and mix until just combined. Stir in chocolate chips when there are 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 overnight.
Remove chilled dough from the refrigerator. With a spoon or a small ice-cream scoop, form 25 dough balls (about 25 g each). Flatten each dough ball into a thick disc while strategically rearranging 4 to 5 chocolate chips on the top as shown in the picture. Place all dough balls on a plate, cover with plastic wrap and refrigerate for 15 minutes (so the dough temperature is more uniform). While waiting, preheat the oven to 350ºF/175ºC with the fan on.
When ready to bake, remove chilled dough balls from the fridge and arrange them on a parchment paper lined cookie sheet. The cookies will spread in the oven so make sure to leave enough space in between them. I bake 12 to 13 cookies each time for two rounds.
Bake for 9 to 11 minutes or until the cookies have set with golden edges but the middle part is still very soft to the touch (rotate the cookie sheet halfway through baking for even baking).
. Remove the baking sheet from the oven. For misshapen cookies, use the back of a spoon or a butter knife to push the cookie back into a round shape while the cookies are still very soft and pliable (be careful not to burn yourself though). Let cookies firm up and finish baking on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight food container overnight in order for the cookies to soften and to build up the structure and flavour.
***Since all ovens are different, a good way to determine if the cookies are baked properly is to examine the cookie bottoms. After the cookies have cooled completely for about two to three hours, flip a cookie over and press the bottom with your fingertip. The bottom of the cookies should be golden all around and feel very firm around the edges with the middle part still soft to the touch (it will leave an indentation if you press firmly in the middle). If the bottom of your cookies has entirely hardened, your cookies are overbaked with a crispy (and perhaps drier) texture. On your next batch, reduce baking time by 1 to 2 minutes (the exact baking time is to be determined by trial and error). On the other hand, if the bottom of the cookie is soft all around, your cookies are underbaked and will turn out to be too soft after a full night of resting. In that case, increase baking time by 1 to 2 minutes on your next batch (again, the exact baking time is to be determined by trial and error).
For these two batches, I just randomly roll the dough into a ball then flatten them. They didn’t look as great as the ones in which I strategically rearranged the chocolate chips atop of the dough. The ones on the left were baked at a lower temperature (325ºF/160ºC) and came out with a paler colour and more spread.
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