Monday, 12 October 2015

Crunchy and Chewy Double Chocolate Chips Cookies

I made mamon a few days before I baked this delicious chocolate cookies but there was a minor problem with the mamon, I over did it that they almost got toasted (evil laugh / nyahahahaha)  They may look un-presentably toasted but they tasted delicious.

In my disappointment, I decided to make cookies instead of trying to bake another mamon . I will try the mamon tomorrow, or the next day, or one day if I feel like doing so (evil grin) I have a lot in my "to-bake" list and I haven't touched 10% of it yet (sigh...) So, my mood will decide what to cook on a given day.  That's it!
 This time around, I've been trying to experiment on cookies. So I made this recipe which I based on one of my cookie recipe that I previously posted entitled soft chocolate chips cookies. My base chocolate chips cookie recipe produced a soft textured cookies with the right sweetness and a nice buttery flavor. Well that is obvious from it's name soft chocolate chip cookies, isn't it?  With this cookie recipe on the other hand, I was able to achieve  crunchy and chewy cookies that stayed the same for several days.  To quote a friend of ours, "para syang chips ahoy na chocolate flavor" (the cookies were like chips ahoy in chocolate flavor)  That was actually what I wanted to achieve, chewy cookies since the Husband prefers his cookies that way.

I am reading this book Professional Baking (6th Edition) by W. Gisslenon and How Baking Works by Paula Figoni for me to be able to understand the science of baking.  Not that I am trying to become an expert.  I just want to learn and understand a few basic baking concepts. Like for example, creaming as a method of mixing is best to be used with cookies and that cookies relies on gluten and egg protein for structure.  The science behind the cookie baking (and other cakes,pastries, and breads too) is explained in the book as well as the basic function of ingredients, baking temperature, equipment to be used, heating methods, are also explained which helps one to best understand the recipe he/she is using and enables him/her to tweak a recipe or better yet, make his/her own recipe that suits his/her own liking.  I have been formulating my own cookies for sometime now, including muffins, breads, and butter cakes.  Some were successful most were failures (evil laugh nyahahahhaa) I learn from my unsuccessful recipes of course.  Applying the theories  I read from books and tips I got from people is my best teacher.

So, since I wanted a chewy cookie that is crunchy and not soft this time,  I considered several factors:  amount of protein in the flour for gluten development and proteins from eggs helps too this will make my cookie chewy, higher sugar and fat contents as well as low in moisture content makes a cookie crispy, and of course the longer the cookie is baked, the more moisture is removed from it. I am not good at explaining, but you can notice a small difference in the amount of ingredients I used. Check my soft chocolate chips cookies  to compare. You might tell me "wait you used the same amount of fat in both recipes" since I used 200 grams butter with my soft cookie and I used 200 grams of shortening in this recipe.  For those who are not aware, the composition of butter is (+/-) 80% fat, (+/-)15% liquid, and (+/-) 5% protein solids while shortening is nearly 100% fat. What does this mean? This means to say that in my soft cookie recipe, the actual amount of fat I used is only 160 grams with 30 grams added moisture. Is it already clear?

By the way, the protein content of the all purpose flour I used in both recipes, soft chocolate chips cookies and this recipe is less than 10%.  But wait, don't react yet, 50% of the flour I used in this recipe is made of whole wheat bread flour which contains 14% of protein. Which means we have a recipe with higher gluten content not to mention that I added 1 more egg to give an addition protein boost to the recipe.

Anyway, do try my recipe. I already provided the exact measurements of the ingredients, please let me know the result ok? Ciao, 'til next folks.  I need to continue watching The A-team.  Well, it's the tv series from the 80's (1983-1987) it was one of my favorite shows when I was still a small kid when our television set is still black and white (remembering and dreaming of the old days). Ever since I hated sesame street and batibot (hhhmmm) I have a happy childhood by the way (evil grin)



All-purpose Flour -  125 grams
Whole Wheat Bread Flour - 125 grams
Unsweetened Natural Cocoa Powder- 50 grams
Baking Soda - 4 grams
Salt - 2 grams
Shortening -  200 grams
White Sugar- 150 grams
Brown Sugar- 150 grams
Egg -  2 pcs (large)
Vanilla extract -  1 tsp
Chocolate Chips - 150g to 200g

Baking procedure:

Baking : 180 degrees celsius / 8-10 minutes
    Dough Scale:  16 pcs
1.Pre-heat oven to 180 degrees Celsius. 
2. Mix together the all-purpose flour, whole wheat bread flour, unsweetened cocoa powder, salt, and baking soda and set aside.
3. Mix the brown sugar and white sugar together
4.  Cream the shortening and sugar together on low speed until fluffy.  Slowly add the eggs and vanilla essence. Cream until the mixture becomes light in color.
5. Add the flour mixture to the shortening-sugar mixture by folding using a spatula and mix under low speed until fully incorporated.
6. Throw in chocolate chips and mix using a spatula
7.  Scoop out the cookie dough using an ice cream scooper and lay them on a greased or waxed-paper lined baking tray

8. Bake for 8 to 10 minutes at 180 degrees Celsius

© myFresha-licious (12October2015)

myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment