Dark chocolate chip cookies

Happy New Year everyone!

I’ve been experimenting with cookies for the new year :-)  In my quest to find the best method for the perfect chewy (yet crisp on the outside) cookie, I’ve made several adjustments to the recipe I’ve used for years.  Here comes the science people…

In this recipe, I’ve used half strong bread flour and half self-raising flour.  Bread flour is higher in gluten, therefore will produce a better rise and chewier texture compared to just using plain flour.  Self-raising flour is something that I know is not available in all countries, however it is essentially plain flour (all-purpose) with baking powder added.  For around 150g of flour it means adding 1 tsp baking powder.  This recipe also contains a high proportion of brown sugar, which is better at keeping the cookies moist days after baking, compared with white sugar.

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The result of this recipe is a slightly crisp around the edges, but squidgy in the middle cookie.  This recipe is comes pretty close to perfect in my book, but of course I will keep experimenting for you.  The sacrifices I make :D  I’ve just used dark chocolate chips today, however, they would be just as good with white chocolate, milk chocolate or a mix of all 3!

The trick of chilling the dough for at least an hour (something I’ve learnt from many bloggers) means that the cookies do not spread so much whilst baking.  Taking them out of the oven when they look dangerously close to being uncooked is also important.  They will firm up as they cool. Getting soft, chewy cake like cookies comes from the brownie school of ‘they still look raw in the middle, but I’m taking them out of the oven anyway’ philosophy :-)

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Using dark chocolate chips means that the overall cookie taste is not massively sweet, which makes these cookies fairly easy to eat.  In fact, I appear to have eaten 3 in the past 5 minutes.  Oops.

Ingredients (makes around 10 cookies):

  • 3oz unsalted butter
  • 3oz light brown sugar
  • 1oz caster sugar
  • 1 egg
  • 3oz self-raising flour
  • 3oz bread flour
  • 6oz dark chocolate chips

Method:

  1. Preheat oven to Gas 4/180C.  Cream the butter & sugars together (with a mixer or by hand) until they become pale and fluffy.  Beat in the egg.
  2. Mix in the flours until you have a stiff cookie dough.  Fold in the chocolate chips.
  3. Chill the dough for at least an hour.  It can even be frozen at this point if you wish, so you have some cookie dough available for baking in a cookie emergency :D
  4. Drop spoonfuls of the cookie dough onto a lined baking tray.  I used a 1/4 cup measure for this, as it ensured the cookies were fairly even in size.
  5. Bake for around 10 minutes (but check after 9)

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Comments

  1. These look absolutely deeelish. I’m off to buy some chocolate chips!

  2. These cookies look like they’d be well worth breaking a New Year’s resolution for. They sound incredible. Thanks for sharing the recipe

  3. I agree. A lot of experimenting has to happen to get the desired results. I love chewy cookies as well! Yum!

  4. I love dark chocolate chips in cookies – they add a complex flavor that pairs so well the brown sugar. These look great!

    • Thank you :-) these were good, almost cake like in texture & I loved the dark chocolate chips, despite normally only baking with milk & white chocolate!

  5. Just made these with my little nephew and my whole kitchen smells gorgeous! He wanted to make them straight from school and we didn’t have chocolate chips so I just broke up a 100 g bar of dark chocolate. The chocolate crumbs just added to the flavour. AMAZING recipe. Thanks for sharing Hun. X

    • I’m so excited Emma as I think that this is the first time that someone has made one of my recipes (to my knowledge!) Really glad they turned out well, have plans to make more cookie recipes this weekend :-)

  6. These look good! There is nothing like a hot chocolate chip cookie. Have you tried the famous Jaques Torres New York Times chocolate chip recipe? It has all of the characteristics you are looking for and uses many of your same ingredients for the same reasons(higher gluten, less sweetness, etc.) you are applying to your own recipe experiments. We think it is amazing and if you haven’t tried it , it might be helpful for research purposes :)

    • Thank you Wendy! I’ll have a look online for the recipe you mentioned. I love cookie research :-) I’m pleased with my most recent recipe (chocolate caramel cookies) which are slightly different again!

  7. Heya! I’m at work browsing your blog from my new iphone 3gs!
    Just wanted to say I love reading your blog and
    look forward to all your posts! Carry on the excellent work!
    dairy free chocolate recently posted…dairy free chocolateMy Profile

  8. Thank you so much Emma for your lovely comments and link – has made my day!

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  1. [...] Check out her Cointreau Devil’s food cake. No scrap that. Check out her post from yesterday on Dark chocolate chip cookies. I could lick the [...]

  2. [...] would continue my search for the perfect cookie, and I believe that these are even better than the Dark Chocolate Chip Cookies I blogged about [...]

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