I spent like 6 month to test out this cookie recipe and come up the perfect version for you. Just simply follow my instruction. You will get a perfect soft cookies all the time
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Ingredients
- 155 g all-purpose flour (fig 1)
- 72 g sugar
- 117 g brown sugar (fig 2)
- 80 g unsalted butter (fig 3)
- 35 g unsalted butter (fig 3)
- 1 pcs egg (50g)
- 1/4 tsp salt
- 1/2 tsp vanilla extract (fig 4)
- 1/2 tsp baking soda
- 150 g dark chocolate chunk (fig 6)
Instructions
- Melt 80g butter boil over medium low heat until it becomes deep yellow.
- Pour the hot butter into 35g butter, sugar, brown sugar, and vanilla extract. Stir until sugar is melting.
- Add in egg and mix well until the mixture is thickened. Let is sit for 10 mins (at the end, the sugar should be all melted )
- Add the sifted flour, salt, baking soda. Mix well and don't over mix
- Add in chocolate chunks. Mix well. Refrigerate for at least 30 minutes
- Divide the cookie dough into 40g balls. Bake at 190°C/375°F for 10 minutes
- Let cool for 30 minutes and enjoy
Notes
Ingredients - Click to enlarge the image
Ingredients information
1 Brown sugar will make the cookie soft and chewy. It has the caramel flavor. But too much of it will make the cookie texture like a cake
2 Granulated sugar will harden the cookies and provide the sweetness. But too much of it will make the cookies too hard
3 Eggs have protein, which will improve the chewiness. If you add extra egg yolks, the cookie will become a cake texture.
4 The butter is cooked to reduce the moisture and provide the nut flavor. It helps making a chewy cookies
5 If butter is whipped instead. The cookies will turn into cake texture
6 Chocolate controls the sweetness and texture. Too much, the cookies texture will be uneven. Not enough, then the cookie will be a cake texture.
7 You replace some dark chocolate with nuts. Like 100g dark chocolate + 50g nut will be good too
Tips and notes
1 Don't over mix the mixture after flour is add or the gluten will be formed.
2 Bake the cookie in high heat so that the outside is crispy but inside is still soft
3 Don't flatten the cookie dough before baking. Let the cookie dough melt while baking so the cookie is guarantee soft.
4 Measure well the the cookie dough so that it can all baked evenly
(* if the dough weight 35g, the baking time is 9 min 15 seconds)
5 It is better to use the high quality chocolate for baking
6 It is not recommended to bake too much cookie on the same time or it will impact the baking time.
Ingredients information
1 Brown sugar will make the cookie soft and chewy. It has the caramel flavor. But too much of it will make the cookie texture like a cake
2 Granulated sugar will harden the cookies and provide the sweetness. But too much of it will make the cookies too hard
3 Eggs have protein, which will improve the chewiness. If you add extra egg yolks, the cookie will become a cake texture.
4 The butter is cooked to reduce the moisture and provide the nut flavor. It helps making a chewy cookies
5 If butter is whipped instead. The cookies will turn into cake texture
6 Chocolate controls the sweetness and texture. Too much, the cookies texture will be uneven. Not enough, then the cookie will be a cake texture.
7 You replace some dark chocolate with nuts. Like 100g dark chocolate + 50g nut will be good too
Tips and notes
1 Don't over mix the mixture after flour is add or the gluten will be formed.
2 Bake the cookie in high heat so that the outside is crispy but inside is still soft
3 Don't flatten the cookie dough before baking. Let the cookie dough melt while baking so the cookie is guarantee soft.
4 Measure well the the cookie dough so that it can all baked evenly
(* if the dough weight 35g, the baking time is 9 min 15 seconds)
5 It is better to use the high quality chocolate for baking
6 It is not recommended to bake too much cookie on the same time or it will impact the baking time.