Oct
5

Fat & gooey choc chip cookie

I was flipping through one of my favourite book called Dessert University by Chef Roland Mesnier and came upon this classic recipe.  Chef Roland was the Executive Pastry Chef at the US White House for 25 years, and I had to try his cookies recipe (just to get a glimpse of what White house cookies taste likes..)  Anyway, the difference in his cookies is the use of Molasses which gives a more intense flavour.   The result is a yummy big, fat, crunchy on the outside and soft & gooey in the inside cookie.  To those who wants the Famous Amos type, sorry this is not the one.. this drop cookie is not super crunchy, its more on the fluffy side.

The cookies tasted good, I think it all depends on the butter and chocolate that you use.  Try to bake with the best ingredients that you can afford.   Below is the adapted recipe, I had reduced the amount of sugar coz the original was a bit too much for me.

3 cups plus 3 tablespoon all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup of unsalted butter ( I just use the 227 gm bar)
3/4 cup castor sugar
1/2 cup brown sugar
2 large eggs
1/4 cup molasses
1 tablespoon vanilla extract
2 cups chocolate chips
1 cup chopped walnuts (I didn’t add this)
 
Combine the flour, baking soda and salt, set aside.  In a mixer, cream the butter, castor and brown sugar for maybe 2 minutes (not more than 5 minutes).   Then add the eggs one by one, molasses and vanilla extract.  Continue mixing just till all is mix.  Then fold the flour mixture.   Mix at low speed till it is incorporated, then throw in the chocolate chips and walnuts.  Stir briefly.   You will get a very soft dough.
 
Put the dough in the chiller for about 1 hour, or if you are in a rush, in the freezer for at least 30 minutes.  This will solidify the fats in the dough and in turn, ensure our cookies are crispy.    After chilling, preheat the oven at 400F or I use 200C.  Use an ice-cream scoop, or roll it into small balls with your hands.  Then flatten the balls a little bit.   Space about 1 inch apart.  Bake for 15 to 20 minutes.     Once baked, the cookies will still be soft.  Just cool it on a wire rack and after a few minutes it will turn slightly hard to the touch.  

Here’s a wonderful website with more tips on baking cookies.  My fat cookies are ready and I am off to visit my daughter at boarding school.. this will be a wonderful gift for her.   Hope you’ll enjoy it too. 

Ainul Azdean Oon says:

Hi, Kak Yasmin,

YUMMM….Looks tasty and also reminds me of Subway Cookies which is hard outside and soft inside..but a bit flatter…hahahhaha…Will definately try out and fill the cookie jar at home…Tk cr and see u again..

Best regards,
Ain