As usual, I will bake lotsa cookies. And in the midst of baking, I will explore many recipes and will share the good recipes that I found.
I can't say that I'm a cookie expert but I can say that I know my truly tried-and-tested cookies.
So far, our most favorite dark chocolate chocolate chip cookies recipe has to be the Like Subway Dark Chocolate White Chocolate Chips Cookies at here.
And I still asking myself... Is there a better recipe?
What is considered a better recipe? Stronger tasting chocolate cookies? Chewier or softer chocolate cookies? Less sugar chocolate cookies?
I remember... Years ago, I baked a batch of 32 dark chocolate chip cookies cookies with 2 tbsp (20g) cocoa powder at here and my son's friends at the childcare were loving them! Looking at the recipe closely, I realised that each of these cookies is made with 0.6g cocoa powder only! Don't you think that these cookies are not chocolaty enough? Why do the children love these not-so-chocolaty cookies? Hmmm... Is it true that what is better for me is not exactly better for others?
As usual, the inquisitive me love Googling for recipes and hoping to find a better dark chocolate chocolate chip cookies recipes? No doubt that I found heaps! Some well-reviewed-and-rated recipes contain less butter and sugar at here, here and here but I reckon that the adjustment of sugar and butter will reduce the amount of dough made, resulting each cookie to contain the same amount of butter and sugar eventually!
Hence, I would like to focus to bake a MORE CHOCOLATY dark chocolate chocolate chip cookie that is equally chewy and nice like our favorite Like Subway Dark Chocolate White Chocolate Chips Cookies at here!
So I went testing testing and baked these...
YUMMY Thick Soft Chewy Very-Chocolaty Dark Chocolate Chocolate Chip Cookies
What are the differences?
Each of my Like Subway Dark Chocolate White Chocolate Chip Cookies at here contains 5g butter, about 6g sugar, 1.16g cocoa powder and 10g chocolate chips and they are the thin and chewy type of cookies.
In contrast, each of these newly discovered Dark Chocolate Chocolate Chip Cookies contains 4.8g butter, 6g sugar, 2g cocoa powder and 8g chocolate chips. Despite that same amount of flour, egg and vanilla were added, these cookies are thicker with nice chewy texture. With twice the amount of cocoa powder, these cookies taste MORE chocolaty and yet not bittersweet! No doubt that my critical and analytical son can taste the difference and he reckon that these cookies are nice too!!!
These Dark Chocolate Chocolate Chip Cookies are EXTRA CHOCOLATY!!!
EXTRA CHOCOLATE = EXTRA YUMMY!!!
I would love to bake these yummy cookies again, at least for the arriving Christmas but my son told me that it is better to bake the cookies with more sugar and less cocoa powder for his sugar-loving friends. Hmmm... Now, I know why my son's friends at the childcare were loving the less chocolaty cookies! I love my baby... He is too analytically cute and funny.
If you are planning to bake these cookies, I have a video to show how I baked them. Interested?
So please remember... Do not over-bake cookies! If you are after thick cookies with chewier texture, you should use 60g butter plus 60g Crisco shortening instead of 120g butter because I have learned that the addition of Crisco shortening with the least baking duration can make cookies more chewy than usual! Trust me. I have tried, tested and witnessed this idea several times.
Another thing... please note that these cookies that are baked with half butter half shortening are chewier and thicker than the ones that are baked with all butter (no shortening). Hence, it is ok if you choose to bake these cookies with no shortening but please be aware there will be slight differences.
Hope that you will like my baking tips and recipes. And it will be nice if you can LIKE, SHARE and FOLLOW me my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a hardworking working mom like me to share more! Thank you for your support!!!
Here's the recipe.Make 25 cookies
120g softened butter*, at room temperature150g dark brown sugar
1 tsp vanilla paste or extract
1 large egg, roughly beaten, at room temperature
150g self-raising flour
50g cocoa powder, preferably Dutch processed
1/2 tsp salt
100g (1/2 cup) dark or milk chocolate chip, plus more to top if desired
100g (1/2 cup) white chocolate chip, plus more to top if desired
*If you prefer the cookies with thicker body and chewier texture, you can substitute 120g butter with 60g butter plus 60g shortening, preferably the Crisco ones with no trans fat. Please do not use Copha shortening or substitute this with vegetable oil. For people who are living in Australia, you can buy this item via USA foods, online or in the shop at Moorabbin, Victoria.
Preheat oven to 180°C. Line baking trays with baking paper.
Beat butter and sugar in a large mixing bowl until combined. Add vanilla and egg. Beat well to combine.
Sift flour, cocoa powder and salt into the butter mixture. Use a spoon or spatula to mix until just combined. Then, fold in the chocolate chips.
Allow dough to rest for about 10 mins at room temperature. Scoop tablespoonful of dough onto a prepared baking tray and flatten the dough slightly. Top with more chocolate chips if desired.
Bake in preheated oven for 10 mins and it's ok if the cookies are still soft when they are removed from the oven. Do not over-bake cookies. Allow cookies to cool slightly on the trays for about 10 mins or until set. Then, transfer the cookies onto a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.
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