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.
再來一個朱古力粒曲奇食譜！過去曾分享過不同的朱古力粒曲奇食譜，因為材料的選用、材料比例、預備方法各有不同，因此，曲奇各自有自己的特色(若想知道各種材料和預備方法如何影響曲奇的形狀和口感，歡迎重溫黑朱古力粒曲奇這篇網誌)。
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.
藉得一提的是，曲奇焗好後，必須休息至少半天(最好過夜)待其味道融合、組織強化和整體軟化後，方可達到預期的口感。不是說曲奇出爐後不能立刻食用。EC的意思是，不讓曲奇休息，剛焗好放涼後便急不及待食用的話，曲奇的邊緣位置是脆脆的，而中央則軟得像蛋糕似的，整體味道也較甜，這絕對不是最好吃的狀況啊！因此，請大家耐心的等待一下(可以的話)，到了第二天才吃。 話雖如此，其實EC和家人常常也等不了要即日試吃，所以嘛，每人偷吃一塊好了，餘下的用食物盒放好，隔一天才吃。EC答應你，隔天之後，大家就品嚐到更好吃的軟曲奇了！
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.
若有興趣做其他不同口感的朱古力曲奇，可參考雙重朱古力粒軟曲奇、三重朱古力曲奇、朱古力粒麻糬軟曲奇和純素朱古力軟曲奇等不同網誌。
Soft and Chewy Chocolate Chip Cookies
朱古力粒軟曲奇
Makes 25
25瑰份量
Ingredients
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
材料
高筋麵粉 180克
梳打粉 1/3茶匙
鹽 1/2茶匙
無鹽牛油(室溫放軟) 115克
麥芽糖 40克
黑糖 80克
細砂糖(EC用有機蔗糖) 20克
大蛋 1隻(約50克)
雲尼拿醬或純雲尼拿香油 1茶匙
入爐黑朱古力粒 150克
Directions 做法
Combine and sift together the flour, salt and baking soda in a large bowl. Set aside.
麵粉、鹽和梳打粉混合過篩，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 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.
把牛油放在廚師機的攪拌盆中，使用攪拌槳配件，低速把牛油打至軟滑，加入麥芽糖低速拌勻，小碗內放砂糖和黑糖輕拌至沒有結塊，倒入牛油混合物中，中低速攪拌均勻即可，請避免像做牛油蛋糕般高速打發牛油，過份打發會導致曲奇口感變得鬆軟不夠厚實，用膠刮清理盆底和盆邊。
*** 冬天時可把麥芽糖的罐子浸在溫熱的水中或使用微波爐中火加熱，將麥芽糖事先軟化才使用，並用沾了水的膠刮或湯匙挖出麥芽糖
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.
將雞蛋和雲尼拿放在另一小碗打散，分三次加入牛油混合物內中低速攪拌均勻，每次要打至蛋液完全被吸收，用膠刮清理盆底和盆邊。
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.
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過夜。
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.
從雪櫃中取出麵糰，用匙羹或小型雪糕勺挖出25個小麵團(每份約25克)並輕輕整形成圓餅，造型時可刻意地把四至五粒朱古力粒如圖般安放在頂部，把所有小麵團放在碟子上，蓋上保鮮紙，放入雪櫃再次冷藏15分鐘左右(這是為了要讓麵團整體溫度一致)，冷藏時可開始預熱焗爐至350ºF/175ºC，開啟熱風對流模式。
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.
從雪櫃取出麵團，排放在墊了牛油紙的烤盆上，麵團入爐後會向外擴展，因此麵團間要互留空間，EC每次約焗12至13塊，分兩次完成。
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).
入爐焗9至11分鐘左右直至曲奇邊緣呈金黃色並已定形(中途可把烤盆轉180度讓上色更均勻)，但中央部份仍然是非常柔軟，好像仍未熟透的狀態後取出，若嫌曲奇出爐時形狀不夠圓，此時可趁熱用匙羹背或刀背把不規則的位置輕輕地往內推，將仍然柔軟尚未成形的曲奇趁機重新塑成圓形(小心熱!)，把曲奇留在烤盆上大約10分鐘，利用餘熱繼續讓曲奇慢慢變熟，待曲奇定型之後可輕手把曲奇轉移到冷卻架上，完全放涼後放入食物盒，室溫保存過夜之後才食用。
***因各家焗爐型號功能有別，因此判斷曲奇是否焗得到位的最佳方法是察看曲奇的底部。曲奇底部顏色整體應呈微微金黃色，當曲奇完全放涼兩至三小時之後，把曲奇反轉並用手指按壓一下，曲奇應呈邊緣非常堅硬，但是中央部分仍柔軟，大力按時會留下壓痕的狀態。若曲奇底部整體非常堅硬，這代表曲奇入爐時間過久，曲奇會變成十分鬆脆，甚至口感偏乾。那麼下次再焗時請把入爐時間縮短一至兩分鐘(整體時間視乎實際情況而定)。 另一方面，倘若曲奇放涼後底部整體偏軟一按即凹，這代表入爐時間不夠，曲奇休息一天過後口感會變得過份柔軟。若出現此情況，那麼下次再焗的時候，請把入爐時間增加一至兩分鐘(整體時間也是視乎實際情況而定)。
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.
這兩盆曲奇在造型時，EC只是隨意弄圓麵團後按扁，並沒有刻意將幾粒朱古力粒取出重新整理放在按扁後的麵團上，可見在外觀上不如後者漂亮。此外，左邊的曲奇入爐溫度為325ºF/160ºC，曲奇上色較淺，外型亦較扁平。
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