This weekend I cycled to Brighton and back, plus the fan oven broke… so I’m being lazy and doing choc chip cookies for my Monday work baking.
Cookies can be crispy, chewy or cakey, and here’s a brilliant Good Eats episode about how you control the differences: https://www.youtube.com/watch?v=d0rGApqWuMI
Of course I’m going to go with Cook’s Illustrated for my recipe (subscription required).
- 170g butter
- 10.5oz plain flour
- 1/2 tsp salt
- 1/2 tsp bicarb of soda
- 7oz dark brown sugar
- 3.5oz caster sugar
- 1 medium egg plus 1 medium egg yolk
- 2 tsp vanilla extract
- 1.5 cups of chocolate chips: some dark, some white, and the last of the red buttons crushed up
Mix the dry ingredients, melt the butter, mix butter and sugar, mix in dry, mix in choc chips. Easy!
Then there’s a trick with putting them on the baking tray. It starts with making into a ball, but then you tear it in half and put back together with the torn parts face up, to give some texture.
Then they go into the fridge, using my new extra shelves in that are just for chilling baking!
Cook at 160c regular oven (140c if your fan oven is working…) for 16 minutes total, turning half way through. Then onto cooling racks.
They turned out a bit crispier than I wanted, given they were meant to be chewy. That would be because of the different oven… but probably more due to me doing smaller cookies than the recipe suggests. Still: yum!
2 thoughts on “Chewy Triple Choc Chip Cookies”
I was interested to follow your link about how to create crispy or or chewy biscuits. I would have preferred a normal person speaking, rather than a green fluffy puppet !! Still, I made a note of the recommendations and will experiment. Thanks for the link.
Well yes… but it’s the only good link I’ve found that talks about how to modify cookies. Lots of places will give you a recipe for chewy or crispy cookies, but few places say what makes it chewy or crispy.
What I’d really like to find is a book that lists exactly what all the differences are for cookies. Yolks vs whites, diferent types of sugars, different types of fats (veg shortening vs marg vs butter vs lard vs oil), different mixing techniques, etc etc etc…