There are different types of chocolate cookie recipes. There is the Famous Amos type that is crunchy and rich. There is the Ben’s Cookie type that is slightly soft with a molten core.
We prefer the crunchy type with a rich dark chocolate that isn’t too sweet but has lots of flavour. So what we did was we combined the recipe from The Great British Bake Off, a TV show where amateur bakers battle their skills against one another, and from New York Times.
One thing I dislike about baking is that there are extra ingredients left over and I don’t know what to do with it. But with this recipe, there is no such worry. This recipe calls for usual ingredients that you would have in your kitchen and would use in your kitchen anyway. For example, we are using an all-purpose flour, so you don’t have to purchase a special cake flour for the recipe. We are using white sugar, brown sugar, honey, walnuts, chocolate—all of which you can eat if there is any leftover.
Another thing I really like about this recipe is that it is relatively easy. The New York Times recipe calls for a chilling period of 24 to 76 hours. Ain’t nobody has time for that.
One last thing to note is that this recipe doesn’t require any special ingredient or equipment and is relatively easy. All you have to do is mix the ingredients in order and properly. Also it is essential to rest the cookie; when you remove the cookie from the oven, it is still slightly soft. DO NOT PUT them back into the oven; it is already done. You need to rest the cookie for 5 to 10 minutes until it hardens. Then you can remove it from the tray and put them on a plate to cool further. You may then use the tray to bake more cookies.
The recipe makes 24 cookies, but when I was baking, I only baked 12 cookies and halved the recipe. It works too.
In case you’re lazy to read, this is the video:
INGREDIENTS (Makes 24)
All-purpose flour, 1 3/4 cups
Baking soda, 3/4 tsp
Salt, 1 tsp
Butter, softened, 14 tbsp (200g)
Brown sugar, 1/2 cup
Sugar, 1/2 cup
Honey, 2 tbsp
Vanilla extract, 1 tbsp
Milk, 2 tbsp
Walnuts, 2 cups
70% Dark chocolate, chopped pea-sized, 1 1/2 cups (300g) [It depends on how you like your chocolate, but I feel that the darker the chocolate, the better, because it gives a nice, almost-bitter taste. 70% is best for me, but some people may go higher. Try not to go below 60%.]
1. Sift flour, baking soda, salt. Leave this flour mixture aside.
2. Cream butter, sugars, and honey for 3 minutes using a mixer with a paddle. If you don’t have a mixer, it is fine too. We didn’t have one and we used arm power. Just put in some elbow grease.
3. Stir in vanilla, and then milk. Add flour mixture all at once and blend until a dough is formed. Fold in chocolate and walnuts.
4. Chill dough for at least one hour.
5. Preheat oven to 160C/325F.
6. Roll a lump of dough (about 2 tbsp) into a ball. Place on the baking sheet and flatten to about 0.5cm. Repeat and place them 5 cm apart. Chill dough between batches. Bake until the edges are dark golden broth, about 14 to 17 minutes.
7. The cookies will come out soft. Rest it on the tray for 5 to 10 minutes first before removing it to a plate to cool.
You may be interested in…
–Recipe: Superfood Bran Muffins
–Recipe: Super Simple Coconut & Ginger Macaroons
–Recipe: Fluffy, Easy Pancakes Made From 4 Simple Ingredients You Have in Your Kitchen
–What to Do with CNY Leftover Oranges Recipe: Orange & Almond Cake From Food52 (Gluten-Free, Dairy-Free)
Written by Dr. A. Nathanael Ho.