The science of food making (baking, in particular) plays a surprisingly important role in small and all-too-common recipes such as the chocolate chip cookie. So much impact can result from a slight difference in measurements or alternatives to the necessary ones i.e. sugar, flour, fat, eggs, and chocolate. So what I aim to accomplish is the chewy, moist kind of cookie--one that pulls densely together instead of crumbles or cracks when you break it. Brown sugar makes a more dense and moist cookie since it can hold onto water more than white sugar. For some reason, melted "syrup" butter also results in a more chewy cookie versus a room temperature "cream" butter.
For my first batch, I made the mistake of adding too much (like 1/4 cup) water which immediately turned my dough into syrupy goo. I tried to compensate with more flour but I knew deep down that it was bad. When I scooped it, I knew it wasn't going to last in the oven, and as expected, the first batch of 6 cookies melted into one tray of goo. Additionally, I was waiting for it to harden and burnt the bottom in the process, not knowing you are supposed to remove cookies from the oven soft and let it cool and harden outside. All in all around 30 minutes. Thankfully by the second batch, I've learned my lesson, I knew how much to put and how long to bake it. I could only wish that the chocolate pieces did not melt in the dough during mixing. I also made the mistake of using a mixer after adding the chocolate shards.
I think to achieve a more spotted look, after putting in the choco shards, just light mix it before baking. Or better yet, sprinkle on top of the scooped dough pieces.
Equipment
Cookie sheet
scooper
mixer
Ingredients (yields 14 scoops)
1/4 cup sugar
1/2 cup brown sugar
1 tbsp salt
1tsp espresso or coffee
1 cup butter, melted and cooled
1 pc egg
1 tbsp vanilla
1 1/4 cup (bread or cake) flour
1/2 tbsp baking soda
4 oz milk chocolate chunks
4 oz dark chocolate chunks (pref. couverture chocolate)
Steps
Melt butter until gold. Set aside and cool.
Sift together the flour, baking soda, coffee, sugar, brown sugar, salt.
Add the melted butter, egg, vanilla and cream together using mixer. NOTE: You may add some oil for more moisture.
After mixing, add in chocolate shards. DO NOT USE THE MIXER ANYMORE.
Plop some chocolate pieces on top.
Scoop and put on baking sheet. You may refrigerate for hours before baking. This way, you won't have to scoop after dough has hardened.
Bake 350F / 180C for 12 -15 minutes.
Optionally, sprinkle salt on top of scooped dough.
Sources
Gallery
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