Yes! Yes! Yes!!!... but why am I looking for chewy chocolate chip cookies recipe if I have already found the BEST and the MOST Chewy Chocolate Chip Cookies recipe at HERE Donna Hay?Based on my baking experience, I know that it requires at least 200g sugar per 100g butter used to bake good chewy cookies. So now, I’m looking a recipe that can use lesser sugar to bake equally chewy cookies…Kinda mission impossible? Sort of.Then, I found this recipe. It is known as The Big Chewy from Food Network at here. The cookie dough contains 125g sugar per 100g butter used and they are chewy!!! Plus, these cookies are fully packed with chocolate chips and also crispy at the edges... but only when they are freshly baked. Very YUMMY!!!So yummy that we have to fight to eat the last cookie! Alamak so OMG!!!
Thick! Chewy! Very Chocolaty! YUMMY!!!These Chewy Chocolate Chip Cookies are also one of the best that I have ever baked!
There is always room for improvement... and so the perfectionist me have been looking more chewy chocolate chip cookies and found these two Giant Chocolate Chip Cookies recipes at Food network:
The Chewy by Alton Brown at HERE
Best Ever Chewy Giant Chocolate Chip Cookies at HERE
Why large gigantic cookies? After baking the most chewy chocolate chip cookies at here, I'm convinced that the large cookies are chewier than the smaller ones!
When I looked at these two Food Network recipes very closely, I realised that The Chewy and the Best Ever Chewy Giant Chocolate Chip Cookies are 90% similar and both are also very similar to Copycat Mrs Field Chocolate Chip Cookies at HERE except that the Copycat Mrs Field Chocolate Chip Cookies were baked at 150°C for 13 mins and the other two Food Network recipes are baked at higher oven temperature,190°C for 10 mins.
Further comparison of both Food Network recipes has shown that the obvious minor differences are:
1) the Chewy recipe contains bread flour instead of plain / all purpose flour
2) the Chewy recipe contains slightly more flour (10g)
3) the Chewy recipe contains melted butter instead softened butter
4) the Chewy recipe contains 1/2 an egg white more
5) the Chewy recipe contains slightly more brown sugar even the total amount of added sugar for both recipes are the same.
Thus, I decided to bake only one adapted recipe by combining these two recipes into one... I choose mine to be more like The Chewy because this recipe has more extensively and positively reviewed than the other. Yet, I prefer to use softened butter instead of melted butter for this bake as I prefer my perfect chewy cookies that are made with softened butter at HERE instead of melted butter at HERE.
Freshly baked from the oven...These cookies are crispy at the edges, thick and chewy in the middle!
Every bite of this cookie is packed with lots of chocolate!
Very very very YUMMY!!!
Back to the million-dollar question... Are these cookies more chewy than the best chewy cookies that I baked at here (Donna Hay recipe)?
Honestly, NO!!! LOL!!!When I convert both recipes to contain the same amount of butter, both are actually 70% similar containing same amount of flour and egg... The most significant difference is that the most chewy recipe at here contains a lot more sugar than this recipe.In another words, both cookies are chewy but the most chewy cookies with more added sugar still win!Are we disappointed with this verdict? Actually, I'm not because these chocolate loaded cookies are also really nice, chewy and yummy but just not ultimately chewy like the best chewy cookies at here. For the fact that I can use a lot lesser sugar to bake these yummy chewy cookies, I would love to bake these cookies again, again and again... Will you?Watch my video if you also want to bake these slightly-less-sugar chewy chocolate chip cookies but please note that the following are the essential things to do if you want your cookies to be chewy:1. You must use bread flour to bake these cookies! Yes... I’m fully convinced. With slightly lesser sugar, the high gluten content helps to make cookie body chewier!2. You must chill the cookie dough thoroughly before baking! And please do not flatten the dough so that the cookies will have a thick chewy body!3. Do not over-bake chewy cookies!4. You must wait for the cookies to cool slightly before consuming them as I discovered the cooled cookies taste more chewy than the hot freshly baked ones.Music: Bensound
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Makes 12 large cookies
120g (1/2 cup) unsalted butter, softened at room temperature
30g (3 tbsp) caster sugar
120g (1/2 cup plus 2 tbsp) dark or light muscovado sugar or brown sugar
3/4 tsp vanilla paste or extract
1 large egg yolk, 17g
1/2 large egg white, 17g
180g (1 cup plus 3 tbsp) bread flour with 12% protein
1/2 tsp baking soda
1/2 tsp salt
200g (1/2 cup) chocolate chips, plus extra to top if desired (I used Callebaut dark chocolate callet with 54% cocoa)
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugar in a large mixing bowl until combined and fluffy, 3–4 mins. Add vanilla and beat until combined. Add egg yolk and white bit by bit and beat well after each addition.
Combine flour, baking soda and salt. Sift the flour mixture into the butter mixture. Use a spoon and spatula to mix until all ingredients are incorporated. Stir in chocolate chips. Wrap dough in cling wrap and chill in a fridge for at least 2 hrs, preferably overnight or until firm.
Preheat oven at 190°C / 375°F. Line baking trays with baking papers
Divide dough equally into 12 portions (about 56g each portion) Roll into balls and arrange them on the prepared tray with about 5cm apart, about 6 cookies per tray. Do not flatten cookies. Top cookies with extra chocolate chips if desired. Bake at 14 mins or until golden brown around the edges, preferably one tray at a time. Do not over-bake cookies. It’s ok if the freshly baked cookies is soft in the middle as they firm up slightly later. Allow cookies to cool on baking tray for about 10 mins, then transfer onto wire racks to cool slightly or completely. Please note that the hot freshly baked cookies are not chewy, they will become chewy when cooled slightly or completely.
Store completely cooled cookies in an airtight container at room temperature for up to 1 week. It will remain chewy but won't be crispy on the next of bake.
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