As an exploring baker, I have tried and tested many double chocolate chip cookies recipes and they are listed at HERE. In summary, I have learned that:1. I need to add at least 200g sugar to bake with 120g butter and 1 egg in order to yield perfect CHEWY double chocolate chips. Sadly if I don't, the cookies won't be chewy! For example, I have baked these Chewy Double Chocolate Chip Cookies at HERE and using this recipe. The Double Chocolate Chip Cookies that I have baked with slightly lesser sugar at HERE, HERE and HERE are crispy and less chewy.2. I do not over-bake chewy cookies. For example, the medium-sized Double Chocolate Chip Cookies at HERE with 12-15 minutes of baking or at HERE with 15-20 minutes of baking are mostly crispy.3. If I add melted chocolate into the cookie dough, the cookies will turn out to be rather fudgy than chewy. For example, Extremely Chocolaty Fudgy Double Chocolate Fudge Cookies at HERE and Gluten Free Double Chocolate Cookies or Brookies at HERE.4. If I bake the cookies with shortening or 1:1 combination of butter and shortening plus at least 150g sugar (50g less sugar), the Double Chocolate Chip Cookies will be thick and chewy and can hold 200g chocolate chips at HERE.5. If I bake the cookies in larger size with less baking time like The Best Chewy Gooey Double Chocolate Chip Cookies at HERE, the cookies will be both gooey and chewy. However, if I use this recipe to bake the chewy cookies in medium size, the cookies will be precisely soft and chewy...
Looking for the BEST CHEWY Double Chocolate Chip Cookies?
This recipe can bake medium sized CHEWY DCCC that can hold lots of chocolate chips.
YUMMY!!!
For example, we love The BEST Gooey Chewy Double Chocolate Chip Cookies at HERE but they can be too soft to handle and can only hold 100g chocolate chips.At the same time, we love the Thick Soft Chewy Very-Chocolaty Dark Chocolate Chocolate Chip Cookies at HERE with 200g chocolate chips but it needs an addition of shortening to be more chewy. What if we just want to bake with all butter? To compensate the missing shortening, we will have to add more sugar.If you prefer Soft Chewy (not gooey) Double Chocolate Chip Cookies that are easy to handle and can only up to 200g chocolate chips, you will have to try this recipe. Comparing with The BEST Gooey Chewy Double Chocolate Chip Cookies at HERE, this robust / fail-proof recipe, adapted from HERE is actually quite an opposite as it contains 20g more butter, 20g less flour and 15g less cocoa powder. Yet, the cookie dough remains super easy to handle with no chilling required before baking and can yield 30 medium sized thick chewy cookies with double amount of chocolate chips added. Nice!!!Watch my video and you'll see how quick and easy these chocolate-loaded cookies are baked. No chilling is required before baking and the dough is very easy to handle.Music: Bensound
This recipe yields 30 medium sized very chocolaty cookies.
Chewy chocolate cookies with lots of chocolate chips...Are these the BEST or simply perfect?
My son were excited when he saw me baking these cookies. Even happier when I told him that these are chewy with more chocolate chips.
Like more double chocolate chip cookies recipes? Please stay tune as I have many really good recipes to share...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 I have adapted from HEREMakes 30 medium cookies
140g (1/2 cup plus 1 tbsp) unsalted butter, softened at room temperature
200g (1 cup) caster sugar
1 tsp vanilla paste or extract
1 large egg, about 50g without the shell - can be cold from the fridge or at room temperature*
150g (1 cup) plain or all purpose flour
35g cocoa powder, preferably Dutch-processed
1/2 tsp baking powder
1/4 tsp salt
200g (1 cup) dark chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa* tried both conditions and they didn't make any significant differences.
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 sugar until combined and fluffy. Add vanilla and egg (bit by bit) and beat well after each addition. Combine flour, cocoa powder, baking powder and salt and sift flour mixture into the butter mixture. Mix well to combine. Then, mix in the chocolate chips.
Divide dough into 30 equal portions by weight, 25g each. Arrange on the prepared tray with about 3-4 cm apart. Do not flatten them. Top with extra chocolate chips if desired.
Bake for 9 mins one tray at a time or until the edges of the cookies are firm (Do not over-bake cookies) and it's ok if the middles of the warm cookies are still soft. Allow the cookies to set in the baking trays for about 5-10 mins, then transfer them onto a cooling rack to cool completely.
Store in an airtight container at room temperature and they will stay soft and chewy for up to one week.
Happy Baking Please support me and like me at Facebook...
