Fortunately, we are not feeling too cold and sad because I have baked these CHEWIEST chocolate chip cookies to warm our tummies and our house. YUM!!!It is true! These are the MOST CHEWY or the CHEWIEST chocolate chip cookies that I have ever baked and its original recipe is by Donna Hay at Epicurious
I’m always a big fan of Donna Hay and used to subscribe her magazines several years ago. Lately, I had to stop the subscription when I started writing my own recipes. Here, I was lucky enough to stumble into this DH's recipe and baked these ultimate chewy cookies!
These are the MOST CHEWY chocolate chip cookies that I have ever baked!They are super awesome!!!
Why are these cookies so extremely chewy?
I’m amazed. There is no unusual magic ingredients added into these cookies. Yeah... There is no oat. No shortening or etc. These cookies are made of typical basic ingredients such as butter, sugar, baking powder, baking soda, plain flour and chocolate chips and yet they are so chewy!I would say that it is the RECIPE that does the magic! Hence, I would strongly recommend NOT to alter the recipe especially...1. The addition of milkI realised that this small amount of milk is essential when it was added and beaten into the butter-sugar mixture. I saw that the milk actually makes the mixture lighter and creamier. So, this means that the addition of milk is important and needed... can't be omitted!2. The high amount of sugar and also the high proportion of brown sugar to caster ratio.Based on my baking experience, I know that a good chewy cookie needs a good amount of added sugar and also high proportion of brown caster. So please do not reduce, change or substitute the amount and ratio of brown and caster sugar added.3. The addition of baking powder and baking sodaYou might ask... Why can’t I just add baking powder or baking soda but not both? Good question! Trust me... I asked myself the same question too but then I saw the answer when I was baking the cookies! The combination of both baking powder and baking soda, even in a small amount of each has created extra leavening in the cookie dough, making these cookies very puffy at the last minutes of bake in the oven. When the cookies were removed from the oven, they shrunk very quickly, creating this extreme chewy texture! Clearly, the addition of both baking powder and baking soda and even in a small amount is totally essential!4. The size of the cookiesI strongly suggest not to bake these cookies any smaller. Simply because larger cookies have less browning edges and more chewy area!If you still want to bake your chewy cookies a little smaller or with crispy edges, you can try baking these perfect chewy chocolate chip cookies with 50g lesser sugar and a little more chocolate chips are at here or another CCC recipe with finely grounded oats at here. These recipes are fantastic too but the large chocolate chip cookies in this post are the chewiest!I know... altering any of these steps and ingredients especially the large amount of added sugar are very tempting especially if you are health-conscious or seeking convenience but I must say... If you want to bake the chewiest cookies, you MUST NOT modify anything in this recipe! Trust me... you won’t regret!
Can't wait to feast on these chewy chocolate chip cookies...
Sorry if I sounded naggy... Besides the above essential points, I have also some usual cookies baking tips to share:
- Do not over-bake chewy cookies! It’s ok that the cookies are still soft in the middle when they are freshly out from the oven.- For large cookies, I usually prefer to bake one tray of cookies at a time, for better oven heat distribution.- And yes... Do not flatten cookie dough and please arrange the divided cookie dough on the prepared tray with adequate space in between. In my video, you will see that these cookies can spread a lot! Oopsie! BTW, we love those merging cookies with less browning edges! LOL!!! Please don’t laugh at us. It’s really true! These ugly odd-shaped are extra chewy! They are so good that my son and I were actually “fighting” for them because we know that they are a lot more chewier than the perfect-looking round ones.- The cookie dough can be sticky to handle and it is easier to roll and handle with slightly wet hands.- Last by not the least, some cookies recipes including this one prefer the cookie dough to be cooler than room temperature so that the shape and thickness of these cookies are constantly maintained during baking. Hence, the original recipe suggests using cold butter but I reckon that it is also ok to use semi-softened butter, not totally-softened butter at room temperature because semi-softened butter is so much easier to beat if you are using wooden spoon.
These cookies are not too thick or too thin...
They are also not hard, not soft, not crispy and not crunchy.
... because every part of it is chewy!!!
Wanna bake these amazing YUMMY cookies? I will show you how in my video... It's easy!Music: BensoundLove these chewy cookies but hate the sugar? Unfortunately, sugar is an essential ingredient to bake the best chewy cookies but I can still show how to bake nice and chewy cookies with slightly less added sugar. If you are interested, please stay tune and follow my blog. I will share many chocolate chip cookies recipes that I have explored and baked in the near future.If you like my blog 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! Here's the recipe that is adapted from Epicurious.
You can double this amount to bake 24 large cookies.
Makes about 12 large cookies
100g (7 tbsp) unsalted butter, semi-softened
75g (1/4 cup plus 2 tbsp) caster sugar
100g (1/2 cup) dark or light muscovado sugar or brown sugar
1/2 tsp vanilla paste or extract
15ml (1 tbsp) milk, at room temperature
25g (about 1/2 large) egg without shell, at room temperature
150g (1 cup) plain or all-purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
150g (3/4 cup) chocolate chips (I used Callebaut dark chocolate callet with 54% cocoa)
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Place the butter and both sugars in a mixing bowl and use a wooden spoon or an electric mixer with paddle attachment to beat until combined.
Add the vanilla, milk and egg, one ingredient at a time and beat well after each addition until the ingredients are well combined.
Sift flour, baking powder, baking soda and salt into the butter mixture and use a spoon or spatula to mix until combined.
Add chocolate chips and stir to combine.
Divide dough equally into 12 portions, 50g each portion. Roll into balls and arrange them on the prepared tray with about 5cm or more apart. The cookie dough can be sticky to handle and it is easier to roll and handle with slightly wet hands. Do not flatten cookies. The cookies will spread a lot during baking so please make sure that there are adequate space in between them. Bake one tray only at a time (to ensure better heat distribution) for 13–14 mins or until light golden brown at the edges. Do not over-bake the cookies and it is ok if they are still soft in the middle when they are still hot and freshly baked from the oven.
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 at room temperature and they will stay moist and chewy for up to a week.
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