Thick. Thin. Buttery. With extra chocolate chips. Double or triple chocolate. Crispy. Chewy. Extra crispy. Extra chewy. Crispy and chewy. With or without nuts, oats and dried fruits... You name it and we love it. Although our favorite CCC list seems endless, we can be fussy too with details and I will only share the recipes that we highly approved.
Throughout my baking journey, I have explored many fantastic CCC recipes and they are neatly listed at here. Today, I’m going to add another one into my list. Yay!!!This crispy AND chewy CCC recipe originates from Milk and Cookies Cookbook by Tina Casaceli. The added chocolate in the original recipe is supposed to be finely chopped but I have added chocolate chips instead. These cookies aren’t too thin or thick and don’t contain lots of chocolate. Yet, they have a perfect balanced combination of a crispy and chewy cookie. Plus, if you like your cookies to be more chewy, you can bake them with shorter baking duration or more crispy with longer baking duration. The best thing is the cookies will stay crispy and chewy on the next day or so... just like the texture that you want.
Can you guess what is the secret ingredient that makes the cookies so ideal and perfect? It is actually oats! And they are invisible... meaning that you can't even see and taste the oats! This is because the oats that I added into these cookies are finely ground and also known as oat flour.
Yes! I found another YUMMY Chocolate Chip Cookie recipe!
These crispy and chewy CCC are not thin or thick.
Just right and can stay crispy and chewy on the next day or even up to 1 week!
"Mum, you are so evil!"Why?"You are making me FAT with all these yummy cookies!!!"
Wanna bake these cookies and be an "evil" person? LOL! It's really easy to be "evil"... Watch my video to see how I baked these yummy crispy chewy cookies.
Music: Bensound
What is oat flour? Not to worry... It is not a rare ingredient! It is traditional rolled oat that is finely processed until it looks like regular flour. To save me the trouble of processing oat from scratch, I actually bought mine from the local Woolies. And I'm pretty sure that you can buy it in most supermarkets, health food shops, baking supply shops or online too.
If you can't buy oat flour in the place that you live, just use your processor or blender to process rolled oat for 5 mins or until it is finely ground and looks like flour. Easy!Love CCC and want more? Please stay tune and follow my Facebook, Instagram and YouTube as I will be exploring and sharing many yummy and interesting chocolate chip cookies recipes soon.If you like my recipes, baking video and tips, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. I just want to say that your support means a lot to me and will help to motivate the busy full-time working me to bake and share more in the future. Thank you!!!
Here's the recipe that is adapted from the book, Milk and Cookies Cookbook by Tina Casaceli
Makes 12 large or 30 medium cookies
180g unsalted butter, softened at room temperature
100g caster sugar
100g dark muscovado or dark brown sugar
1 tsp vanilla paste or extract
1 large egg, about 17g, at room temperature
120g plain / all-purpose flour
120g oat flour - available in most supermarkets and health shops. If unavailable, please read my above baking tip.
1 tsp baking powder
1/2 tsp salt
200g dark chocolate chips or chocolate that is finely chopped into chunks, plus more 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 paper.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugars until combined and creamy. Add vanilla and beat until combined. Add the egg, bit by bit and beat well after each addition.
Sift both flours, baking powder and salt into the butter mixture. Use a wooden spoon or spatula to mix until combined. Add chocolate and mix until combined.
Divide, scoop or roll and arrange medium or large portion of dough (size like a ball with a diameter about 2 cm for medium or 4 cm for large) onto the lined trays with about 5 cm apart. Use the back of a metal spoon to flatten the cookie dough slightly. The diameter of a large cookie dough should be about 5 cm, medium is about 2.5 cm. Top with more chocolate if desired.
For the large cookies:
Bake for 15-18 mins, 15 min if you prefer the cookies to be more chewy, 18 mins if you prefer the cookies to be less chewy, swapping the trays around halfway through baking or until the edges around the edges are light brown and set in the center.
For the medium cookies:
Bake for 10-12 mins, 10 min if you prefer the cookies to be more chewy, 12 mins if you prefer the cookies to be less chewy, swapping the trays around halfway through baking or until the edges around the edges are light brown and set in the center.
Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.
Store in an airtight container at room temperature for up 1 week.
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