Hence today, I'm going to show you how to bake these delicious soft and chewy Copycat Mrs Field Chocolate Chip Cookies based on a recipe that is adapted from Averie Cooks.
Do you want to bake these soft chewy yummy
Copycat Mrs Field Chocolate Chip Cookies for Christmas?
Why this recipe?
If you have reading and following my blog, you would have noticed that I'm a chocolate chip cookies enthusiast. I have tried and baked many interesting cookies recipes at HERE and never stop browsing for more.
Like The Most Chewy Chocolate Chip Cookies recipe at HERE, this soft and chewy Copycat Mrs Field chocolate chip cookies recipe from Averie Cooks uses cold butter but require chilling before baking.Cold butter again? I hate using cold butter to mix a cookie dough because it is so tedious to combine the sugar into the butter mixture. By the time, the sugar is mixed into the mixture, I wonder... Is the butter still cold? Nevertheless, I would stick to the idea or at least use semi-softened butter for this sort of recipes. And I would beat the mixture slowly without over-mixing so that the mixture would remain cold-ish and look grainy as the sugar is partially incorporated into the mixture.Unlike most chewy cookies recipes, this recipe contains 150g sugar in every 120g butter used. And this amount is actually significantly lesser than the minimal 200g sugar per 100g butter required to create good chewy texture in most cookies.Interestingly, these cookies are baked in lower oven temperature, 150°C / 300°F as compared to the usual 180°C / 350°F cookies baking temperature, resulting the cookies including their edges to be consistently and completely soft even when they are freshly baked from oven!
These cookies are consistently and completely SOFT
even when they are freshly baked from oven!
Soft and chewy...
And very chocolaty!!!
Love these cookies? Go on. Bake them now. I will show you how in my video... It's easy but you must always remember...
- You must chill the cookie dough thoroughly (preferably overnight) before baking! The cookie dough is too soft to bake without chilling. Your un-chilled cookie dough will spread too much during baking resulting your cookies to be thinner and also less chewy.- Do not bake these cookies any smaller because larger cookies have less browning edges resulting more soft and chewy area.
- Do not over-bake soft cookies! It’s ok that the cookies are still soft in the middle when they are freshly out from the oven.
- Bake one tray of cookies at a time, for better oven heat distribution.Music: BensoundIf these cookies contain less sugar than the most chewy cookies that I baked at HERE, are these cookies chewier than the best chewy cookies that baked at HERE?Honestly, my answer is NO!!! LOL!!! Unfortunately, the chewy cookies with more added sugar always win!Although these cookies with lesser sugar are not the most chewy, they are still soft and chewy enough to be nice. I will bake them again... Will you?I hope that you like this cookie recipe and enjoy baking yummy cookies for your everyday or Christmas celebration. If you like my recipe and video, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your support means a lot to me. Your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mom like me motivated and share more of my tried-and-tested recipes in the future. Thank you!Christmas is arriving in the coming 2-3 weeks and it's time for me to have a break. We are hoping to do some road trips or laze more at home. Sometimes, doing nothing is good. LOL!!! Wishing you a Merry Christmas and Happy New Year. And I will "see" you again next year.
Makes 12 large cookies
120g (1/2 cup) unsalted or salted butter, cold and cut into 1 cm or 1/2 inches cubes
100g (1/2 cup) dark muscovado sugar or dark brown sugar
50g (1/4 cup) caster sugar
1 tsp vanilla paste
1 large egg at room temperature, about 50g
187g (1 1/4 cup) plain / all purpose flour
1/4 tsp baking soda
1/4 tsp salt, increase to 1/2 tsp if you are using unsalted butter
200g (1 cup) dark or milk chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Add butter and both sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture with a slow speed until combined yet grainy.
Add vanilla and egg bit by bit and beat well after each addition but without dissolving the sugars into the mixture.
Sift flour, baking soda and salt into the butter mixture and mix until combined. Then, stir in chocolate chips. Do not over-mix.
Divide dough equally into 12 portions, 55g each. Place each portion of dough on a small piece of baking paper, top with extra chocolate chip if desired. Place another small piece of baking paper on top of the dough and flatten slightly. Repeat with the remaining dough and stack them in an airtight container and chill the dough in a fridge for at least 3 hr or preferably overnight.
On the next day, preheat oven to 150°C / 300°F. Line baking trays with baking papers. arrange the chilled dough on the prepared tray with about 5cm apart. Bake one tray only at a time (to ensure better heat distribution) for 13 mins or until the edges are set. It’s ok if the cookies are still soft in the middle. Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely.
Store cookies in an airtight container for up to one week at room temperature.
Happy Christmas BakingPlease support me and like me at Facebook...
