Yes? Do you want to try baking these flat and chewy stress-relieving cookies?Huh? Stress relieving? You must be thinking... I'm lame because enjoying ALL delicious cookies is stress-relieving. Then, why particularly these cookies?I called these the super stress-busting cookies because it was actually fun and therapeutic banging these cookies on the kitchen top while baking them! LOL!!!Wanna know more about this interesting recipe?
Love love love baking these stress-relieving soft chewyGiant Chocolate Chunk Cookies!!!
This gigantic chocolate cookies recipe originates from a highly rated Barefoot Contessa recipe at HERE.I'm not going to lie... These cookies are sweet and extremely chewy but they are not chewier than The Most Chewy Chocolate Chip Cookies that I baked at HERE. Yet, they are chewy enough. Yum! This is because they contain a lot of sugar (175g total sugar added in every 120g butter used) which is slightly lesser in proportion as compared to The Most Chewy Chocolate Chip Cookies that I baked at HERE (175g total sugar added in every 100g butter used).In order to make these cookie chewier, they are baked in gigantic size so that they will have less surface area and more chewy inner body. Plus, the cookie dough are frozen for exactly 15 minutes just before baking so that the cookies will be thick enough to be chewy yet thin enough to be thoroughly baked and set.In fact, I made these gigantic cookies very similarly to the original Barefoot Contessa recipe at HERE, as each of these like "Giant Crinkled Chocolate Chip" Cookies also contain 20g butter and 30g added sugar. The only things that I did differently were I added one egg yolk instead of half an egg and used chocolate callets instead roughly chopped chocolate. These differences are not really seriously significant.After baking and examine these cookies very closely, I realize that they shouldn't be named as "Chocolate Chip Cookies" because there is no chocolate chips added into these cookies! Simply because these cookies wouldn't be as nice if they are made with chocolate chips as chocolate chips tend to stay in their shapes while baking and it won't spread out so gooey and nicely like the melted chocolate chunks when the gigantic cookies were banged to spread in the midst of baking.
And yes! You heard me. I BANGED these cookies!!! LOL!!! I banged these cookies on my kitchen top after baking them for the first 10 mins and continue to bang and bake for the next every 3 mins. This helps to spread the chocolate and cookie batter while baking them thoroughly. And it was fun doing all the banging!!! It felt like 打小人 with all these banging!!! LOL!!!打小人? It's a villain hitting ritual that is commonly practiced in Guangdong area of China and Hong Kong where the angry Chinese women use their wooden clogs or any footwear to hit and curse their "paper" enemies. For this instance, I'm the angry woman. The baking tray is my shoes and the cookies are my "enemies"! LOL!!!
It was fun baking these stress-relieving giant chocolate chunk cookies...
Watch my video and you'll see how I baked, banged and baked these yummy cookies.In order to bake these gigantic cookies thoroughly, please remember to swap the tray position in between baking and banging.When the cookies are thoroughly baked, it's ok if the centers are lighter in color and still soft. Also, please remember to allow the cookies to set in the baking trays for about 10-15 minutes and be gentle while transferring the cookies onto a wire rack as they might break apart easily.So in summary, this is what I did... bake 5 mins, swap position, bake 5 mins, bang + swap position, bake 3 mins, bang + swap position, bake 3 mins, bang + swap position, bake 3 mins = bake 19 mins in totalGet it?Music: Bensound
See how delicious are these gooey chewy cookies?
To be honest, I really enjoyed baking these yummy cookies, mainly because of the banging! LOL!!! The ironic thing is I wasn't the one who need any destressing when I baked these cookies. I was baking them for my son because he was having a stressful week and he said that he liked these cookies. See! I told you... these cookies are super stress-busting... for both the baker and the person who is consuming the cookies! LOL!!!If you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.
Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to
my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe that is adapted from Barefoot Contessa.Makes 6 extra large cookies
120g unsalted butter, softened at room temperature
150g (3/4 cup) caster sugar
25g (2 tbsp) dark muscovado sugar or any brown sugar
1 tsp vanilla paste or extract
150g (1 cup) plain or all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
120g dark chocolate roughly chopped chunks or callets, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Use a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugars until combined and fluffy. Add vanilla and egg yolk, one ingredient at a time and beat well after each addition. Combine flour, baking soda and salt. Sift flour mixture into the butter mixture. Mix well to combine. Then, mix in the chocolate.
Divide dough into 6 equal portions by weight, about 95g each, then roll each into a ball. Freeze the divided dough for exactly 15 mins. If you are living in a warm place with summery weather, you might want to chill the dough in the fridge for 30 mins first, then freeze for 15 mins. IMPORTANT: Do not freeze the dough for more than 15 mins. Arrange on the prepared tray with more than 5 cm apart, 3-4 cookies per tray as the cookies will spread a lot during baking. Do not flatten them. Top with more chocolate if desired.
Bake for 10 mins, swapping the tray position in between until the cookies are slightly puffed in the center. Remove trays from the oven and bang them on the kitchen top, until the center of the cookies deflate. Bake for 3 mins, then bang the pans again, repeating baking and banging every 3 mins, for 18 to 20 mins total, until the edges of the cookies are golden brown. While banging and baking the cookies, please sure that the positions of the trays are swapped after each banging and 3 mins of baking. When the cookies are thoroughly baked, it's ok if the centers are lighter in color and still soft. Allow the cookies to set in the baking trays for about 10-15 mins, then transfer them onto a cooling rack to cool completely. Please be gentle while transferring the cookies as they can break apart easily.These cookies are the softest and the chewiest on the same day of bake. Best to consume on the same day of bake as cookies will harden slightly on the next day. Store in an airtight container for up to one week.
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