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Ultimate chocolate chip chunk cookies


Greetings my friends in the Blogosphere!

Recette en français ci-dessous

Ruth Graves Wakefield contributed something great to the world: the chocolate chip cookie.

 One fateful day as the story goes, she was baking   happened to have a bar of Nestlé semisweet chocolate fell off a high shelf, fell into her mixer below ... shattered brillantly into her Butter Drop cookie batter. Instead of throwing the batter away, she baked them off ... delighting all her guests in her inn called, none other then the Tollhouse Inn. 

80 years later, people all over the world enjoy her accidental creation. Recipes of it multiplying, mutating but still one of the most loved cookies of all time.

Chocolate chip cookies are nothing more than flour, eggs, sugar, leavening agents, salt, and chocolate. An idiot-proof recipe right? 
Not necessarily.

I think I have been on the quest for the prefect chocolate chip cookie for about 5 years now. I think I have tried every recipe out ... some appealing to me more then others. But still somehow they are not prefect ... most recipes I have tried, including the Tollhouse recipe spread away too much - use too much sugar - and the method of freezing the dough and sheet pan, well is just tooo much work!


So I set out to *try* to make my version.

But first ... what do I like about chocolate chip cookies ...what do I need to achieve?

Well ... I like my cookies soft and gooey, thick and chewy yet slightly crispier around the outer edge. I want the cookie to be overflowing with gooey chocolate. I want to taste the rich bass notes of caramel and toffee that the brown sugar bring in. I want the cookie to look handsome and uniform - not a bog gloop of a mass. I want a cookie that will taste fresh a week later - just like fresh out of the oven. And finally I want a cookie that is not too bad for my waist!

So after literally years of trying and trying ... here is my ultimate chocolate chip chunk

 My ultimate chocolate chip- chunk cookies
Makes 3 dozen
  • 2  cups bread flour
  • 1/2 cup whole wheat flour
  • 2 tsp vanilla powder or natural extract
  • 1/2 cup of oil (see below)
  • 2 pinches of sea salt
  • 200g 60% or higher cacao content dark chocolate
  • 1 cup - 250g semisweet chocolate chips
  • 2 eggs
  • 1/8 tsp of baking powder (for me this is measured by a generous pinch)
  • 1 1/2 cups date sugar (see below)
  • 1 generous TBS date molasses (see below)
  • Optional 1/2 cup of nuts (I added almonds)




  1. Sift the dry ingredients and set aside.
  2. Break the chocolate into small chunks with a knife.
  3. Cream the oil, eggs, molasses and sugar until they are pale and frothy in a large bowl.
  4. Add one cup at a time of the dry ingredients. Fold it in gently.
  5. When you get to the last half cup, add in the chocolate with the flour.
  6. Reserve about 3/4 of a cup of the chocolate.
  7. Cover the bowl with plastic film and set in the fridge least overnight ... but ultimately 24 hours works best here.
  8. When ready to bake, line a baking pan with parchment paper and preheat the oven to 180°/350°.
  9. Once the oven is hot, pinch off small walnut sized balls of the dough. Roll them into a circle.
  10. Place on the baking sheet - 12 on the pan.
  11. Place a few small pieces of chocolate on each ball for a much more appealing cookie.
  12. Press the cookie slightly down.
  13. Repeat on 2 other pans, if you have 3 pans. But if not, then return the dough to the fridge.
  14. Bake the cookies in the oven for about 8- 10 minutes. They should be lightly golden on the bottom and edges but lighter on top.


You can serve these hot and straight from the oven ... or at  temperature for the best flavor. Place in a container for storage.

If you do not want to bake off the whole batch place the dough on a long piece of plastic film and roll into a log. When ready to bake, just easily cut off a slice then bake.

Trick:

I use the Althon Brown hints and tips for a chewier cookie.
In my recipe I use date sugar and molasses which is a healthy alternative to white and brown sugar. You can use those if you like also. Brown also uses a high ratio of brown sugar to granulated sugar. Brown sugar is coated in molasses, molasses loves water, we want more water. And by using date molasses, you not only get a chewier cookie ... but the benefits of the dates. 

*You can easily make date sugar or buy it online. Maybe one day soon I will do a post about making date sugar step by step!

 Rather than creaming the butter with the sugar, I use light olive oil (and about half the amount as in the Tollhouse recipe) for a healthier cookieI found using butter makes for a greasy and less healthy cookie. Brown melts the butter before combining with the sugar in his recipe. Olive oil in mine works much the same. Unmelted, butter is an emulsion of butterfat, milk solids and water. Melting the butter (or using oil as I do) allows these three components to separate, therefore allowing the flour to mix with the water from the butter and create that chewy gluten I mentioned earlier

Oil easily blends together without having to even use a mixer. I usually just use a spoon.You can easily use canola or coconut oil if you like - they will be healthier versions. But if you use peanut or sunflower then of course it is more calorie.

To make his cookies chewier, Brown uses bread flour rather than all-purpose. The higher protein content of the bread flour allows for more gluten. Gluten is chewy. Bread flour can likewise hold a lot more moisture than all-purpose. More moisture = chewier cookie. 

So there you have my secrets for the ultimate chocolate chip cookie ... 


Mon ultime biscuits aux pépites de chocolat
Donne 3 douzaine 

    • 2 tasses de farine à pain
    • 1 / 2 tasse de farine de blé entier
    • 2 c. à thé de vanille en poudre ou extrait naturel
    • 1 / 2 tasse d'huile (voir ci-dessous)
    • 2 pincées de sel de mer
    • 200g 60% ou plus teneur en cacao du chocolat noir
    • 1 tasse - 250 g de pépites de chocolat mi-sucré
    • 2 oeufs
    • 1 / 8 c. à thé de leurve chimique(pour moi cela est mesuré par une généreuse pincée)
    • sucre date 1 1 / 2 tasses (voir ci-dessous)
    • 1 SCT généreuse mélasse de dattes - assila tam'r (voir ci-dessous)
  1. Tamiser les ingrédients secs et mettre de côté.
  2. Casser le chocolat en petits morceaux avec un couteau.
  3. Crème de l'huile, les œufs, la mélasse et le sucre jusqu'à ce qu'ils soient pâles et mousseux dans un grand bol.
  4. Ajouter une tasse à la fois des ingrédients secs. Pliez-le en douceur.
  5. Lorsque vous arrivez à la dernière demi-tasse, ajouter le chocolat avec la farine.
  6. Réserver environ 3 / 4 d'une tasse de chocolat.
  7. Couvrir le bol d'un film plastique et mettre au réfrigérateur au moins une nuit ... mais finalement 24 heures qui fonctionne le mieux ici.
  8. Lorsque vous êtes prêt à cuire, à la ligne un moule de papier sulfurisé et préchauffer le four à 180 ° / 350 °.
  9. Lorsque le four est chaud, une pincée de noix de petites boules de la taille de la pâte.Les rouler dans un cercle.
  10. Déposer sur la plaque à pâtisserie - 12 sur le plateau.
  11. Place quelques petits morceaux de chocolat sur chaque balle pour un cookie beaucoup plus attrayant.
  12. Appuyez sur le cookie en légère baisse.
  13. Répétez le 2 casseroles, si vous avez 3 casseroles. Mais sinon, le retour de la pâte au réfrigérateur.
  14. Cuire les biscuits au four pendant environ 8 à 10 minutes. Ils doivent être légèrement dorés sur le fond et les bords, mais plus légère sur le dessus.






Vous pouvez servir ces chaude et juste sortis du four ... ou à la température de la meilleure saveur. Mettre dans un récipient pour le stockage.



Si vous ne voulez pas faire cuire au large de la place lot entier la pâte sur un long morceau de film plastique et rouler dans un journal. Lorsque vous êtes prêt à cuire, il suffit de couper facilement une tranche avant de la cuire.

Trick:

J'utilise les indices Althon Brown et conseils pour le cookie caoutchouteux.
Dans ma recette je utiliser le sucre et la mélasse date qui est une alternative saine au sucre blanc et brun. Vous pouvez utiliser ces si vous aimez aussi. Brown utilise également un taux élevé de sucre brun sucre granulé. Le sucre brun est couché dans la mélasse, la mélasse aime l'eau, nous voulons plus d'eau. Et à l'aide de la mélasse date, vous obtenez non seulement un cookie caoutchouteux ... mais les avantages de la dattes.

* Vous pouvez facilement faire du sucre date ou l'acheter en ligne. Peut-être un jour je vais bientôt faire un post de faire étape par étape du sucre date!

 Plutôt que de faire mousser le beurre avec le sucre, j'utilise la lumière d'huile d'olive (et environ la moitié du montant comme dans la recette péage) pour un beurre santé cookieI utilisant trouve en fait un cookie gras et en moins bonne santé. Brown fait fondre le beurre avant de les combiner avec le sucre dans sa recette. L'huile d'olive dans le mien fonctionne à peu près les mêmes. Infondus, le beurre est une émulsion de matière grasse, solides de lait et l'eau. Faire fondre le beurre (ou utiliser le pétrole comme je le fais) permet à ces trois composantes distinctes, permettant ainsi la farine à mélanger avec l'eau du beurre et de créer ce gluten moelleux je l'ai mentionné plus tôt.

Huile se mélange facilement ensemble, sans même avoir à utiliser une table de mixage. J'ai l'habitude de simplement utiliser un spoon.You pouvez facilement utiliser l'huile de canola ou de noix de coco si vous le souhaitez -, ils seront des versions plus saines. Mais si vous utilisez d'arachide ou de tournesol puis bien sûr il est plus calorique.

Pour rendre son caoutchouteux cookies, Brown utilise de la farine du pain plutôt que de tout usage. La forte teneur en protéines de la farine à pain permet de plus de gluten. Le gluten est moelleux. farine à pain peut également retenir l'humidité beaucoup plus que tout usage. Plus l'humidité = cookie caoutchouteux.

Donc là vous avez mon secret pour le biscuit aux brisures de chocolat ultime




6 comments:

  1. Assalaamu Alaykum sis,
    These look yummy! Thanks for all the detailed effort you've been in to this post (and all the rest of them too)! I'd like to know how to make date sugar. And what is date mollases?

    ReplyDelete
  2. Salaam...

    They look great and thanks for the tips! I must try date sugar, thanks for giving me the method on FB!

    Lots of love xxx

    ReplyDelete
  3. These cookies look absolutely perfect. And after years of test and trial I am sure you found the perfect recipe.

    ReplyDelete
  4. Can I have mine with a nice glass of cold soya milk please.
    Very nice looking cookie, guess what I am making today?!

    ReplyDelete
  5. I love how big and chunky they are.I'll try the changes you made for this recipe.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Chocolate Chip Cookies widget at the end of this post so we could add you in our list of food bloggers who blogged about Chocolate chip cookies,Thanks!

    ReplyDelete
  6. Hello everyone! Thank you first off for reading my blog and commenting!

    Um Haajar - date molasses is the syrup from concentrated dates. I am sure you can buy it in KSA. But I do have a recipe how to make it here:

    The date sugar - I posted the basic method on Facebook for Nicola ... but soon I hope to post about it. But in short, you take some cleaned dats, bake them in the oven until hard then grind them up like a sugar. Use the same amount as you would white sugar.

    Nicola - No prob! I hope you try out the date sugar. I am now using it in every baking project. Much healthier!

    Katerina Medifast and Alisa - Welcome new readers! Thanks I tried almost every recipe I found out there - finally I came up with these tweeks! It worked for me! Hope everyone tries it out!

    Alisa - I went ot Foodista - joining now! Addin the widget too! Thank you for the invite!

    ReplyDelete

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