First off, whilst we are still in the month of January, let me take this opportunity to wish all a very Happy New Year!
If you're looking for a good chocolate chip cookie recipe, I say look no further because they are readily available for free on the internet! I cannot believe how delicious these cookies are!
First up is the Cornflakes Chocolate Chip Cookies by Momofuku Milk Bar. You will be pleased to know that not only is the chocolate chip cookies recipe available but many other recipes of their signature cakes and they are all for FREE! After trying several recipes, including the chocolate chip cookies recipe here, all of which taste phenomenal, I was convinced to buy their book. It is worth every penny even though some of the recipes can be found on their website. Crunchy on the edges and chewy in the center, the cookies have a caramel like sweetness from the melted marshmallows and each bite is buttery, crunchy and chewy.
Next, is a soft chocolate chip cookie from Baking is a Science, a fun and insightful blog by a home baker on the chemistry of baking. There are interesting posts on the writer's baking experiments where the writer provides useful explanations of how different ingredients react differently and why they would produce different outcome in a recipe. According to the writer, the secret in achieving soft and chewy cookies is to use bread flour instead of regular all-purpose flour. The writer experimented with different flour in her chocolate chip cookies and she liked the cookies with bread flour the best as it was crunchy on the edges and moist and chewy in the center. Unfortunately, the blog is down when I tried to access it today.
Both cookies were good but there was a clear winner between the two since most of my tasters and I included liked one more than the other.
For the majority of my tasters and I, Momofuku wins hands down. I have never tasted chocolate chip cookies quite as good as the one by Christina Tosi and gang. The cookies may not be the most fuss-free to make but even if I was allowed to have just one cookie out of the whole batch I would say it is well worth the time and effort.
Momofuku Milk Bar Cornflakes Chocolate Chip Cookies
Preparation time: 40 minutes
Cooking time: 30 minutes + at least 1 hour to chill dough
Utensil needed: Sheet panMakes 21 cookies
Level of difficulty: *
Ingredients
Cookies:
110g butter, at room temperature
125g caster sugar (you may reduce to 95g for less sweet cookies)
75g brown sugar
1/2 egg
1/4 tsp vanilla extract
120g AP flour
1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/8 recipe / 140g Cornflake Crunch Recipe
60g mini chocolate chips
30g marshmallows
Cornflake Crunch:
170g cornflakes
40g milk powder
40g sugar
1 tsp salt
130g butter, melted
Method
1. Heat oven to 135C. Pour the cornflakes in a bowl and crush them with your hands to 1/4 of their original size. Add the milk powder, sugar and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
2. Spread the clusters on a parchment or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
3. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an air tight container at room temperature, the crunch will keep fresh for a week, in the fridge/ freezer it will keep for a month.
4. Combine the butter and sugars in a bowl of a stand mixer fitted with a paddle attachment and cream together on medium high for 2-3 minutes. Scrape down sides of the bowl, add the egg and vanilla and beat for 7-8 minutes.
5. Reduce the mixture speed to low and add the flour, baking powder, baking soda and salt. Mix until the dough comes together, no longer than 1 minute. Do not overmix the dough. Scrape down the sides of the bowl with a spatula.
6. Still on low speed, paddle in the Cornflake Crunch and mini chocolate chips until just incorporated, no more than 30-45 seconds. Paddle in the marshmallows just until incorporated.
7. Weigh 25g of dough and roll into a ball. Place dough on parchment lined pan. Pat the cookie domes flat, Wrap the sheet pan tightly in a plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature as they will not hold their shape.
8. Preheat oven to 165C. Arrange the chilled dough a minimum of 2 inches part on parchment or silpat sheet pans. Bake for 20 minutes. The cookies will puff, crackle and spread at the 18 minute mark. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
9. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage at room temperature. The cookies will keep fresh for 5 days, in the freezer they will keep for 1 month.
---------------------------------------------------------------------
Best Chocolate Chip Cookie by Baking is a Science
Preparation time: 30 minutes
Cooking time: 30 minutes + 2 hour to chill dough
Utensil needed: Sheet pan
Makes 20 cookies
Level of difficulty: *
Ingredients
110g unsalted butter, softened
200g packed brown sugar
50g caster sugar
1 egg
1/2 tsp vanilla extract
150g bread flour
1/2 tsp baking soda
1/2 tsp salt
180g chocolate chips
Method
1. In a stand mixer fitted with the paddle attachment, cream butter and sugars until pale and fluffy.
2. Add egg and vanilla and mix until just incorporated.
3. In another bowl, mix together flour, baking soda and salt.
4. Add flour mixture to batter and mix for 30 seconds then mix dough with hands.
5. Gently fold in the chocolate chips.
6. Chill for at least 2 hours or up to 36 hours. Remove from fridge about 15 minutes before rolling into balls.
7. Preheat oven to 165C and bake cookies for 20 minutes.
8. Once baked the cookies will last in an air tight container for 3 days.
---------------------------------------------------------------------
One of the reasons why the recipe by Baking is a Science did not match up with Momofuku's was because the cookies became really soft and not chewy the next day. They are great eaten right out of the oven but they lose their texture when cooled . I think they would have been great had I used all-purpose flour instead. One thing I liked about the cookies though was that they had nice round and consistent shape. The one by Momofuku was not pretty but what it lacked in looks made up in taste.
I am planning to make the Cornflakes Chocolate Chip Cookies for Chinese New Year. They are my nephew's favourite and I'm sure it will be a hit with relatives and friends.
Happy baking and cheers to a happy and memorable 2016! xx
No comments:
Post a Comment