This is my first attempt baking chocolate chip cookie. Years ago, I used to buy this baked chewy cookies from my local supermarket in Glasgow or from Subway (sandwhich). The supermarket ones cost 1 pound for 5 and had had an expiry date within 1-2 days.
I was weighing between using Tastys cookie recipe or Hilton Double Tree cookie recipe. Eventually I went along with a basic one that requires lesser ingredients.
Adjustments made from the recipe
The recipe calls for melted butter so I microwaved it for 2 min on defrost setting then left it to cool for 10 min at room temperature (30C). I did not want the warm butter to melt the sugar during mixing.
Halfway mixing the dough, I realised that I had run out of all purpose flour and was 10g short. I used 7g bread flour & 3g corn starch.
I was trying to use up all my dark chocolate chunks as it was expiring and did not have any milk chocolate available. Usually i reduce sugar quantity but it was my first attempt. Moreover, reduction in sugar would change the texture and was I was using bitter less sweet dark chocolate chunks.
I don’t have an ice cream scoop so I scooped it using a spoon and weigh it. 60g cookie dough each makes 13 and 65g of cookie dough will make 12 cookies.
I followed the video but it did not give measurements in grams (the website did). One of the commenter had helpfully converted it so I followed those measurements.
Baking Chewy Dark Chocolate Chip Cookie
How was it?
Batter mixing part is fine but I still need to work on the baking duration.
Shape can be improved if I purchase an ice cream scoop. I think I will stick with out of shape ones for now to maintain a minimalist kitchen.
The first round was soft and chewy. Second round cookies has a slight crunch and chewy at other parts. The following day, both tasted fine.
13 cookies to eat at one go is just too much for Piglet and me. In the future, I would freeze some of the cookie batter.