Best Chocolate Cookie Ever?

Best chocolate cookie recipe?

 In celebration of the political awareness of the Malaysian people, I will try out the best chocolate cookie (as claimed by the creator of the recipe) recipe. With the change of the new generation of voters, we want to see a change in Malaysia, Yeah! I love watching cooking show and try out their recipe to see does it really work or does it really taste as good as they claimed. For this recipe, I got it from Tasty. If you read the original article or watch their Youtube channel, they've researched the ingredients used to bake chocolate cookies. After some trial and errors with the different combinations, they came out with the best of all. There's a Korean girl who loves chocolate cookie who gave the recipe a go but the outcome seems to be so so. So I decided to give a try too. It's not as easy as it seems but doable. On my second try only I'm able to get something similar as to what Tasty has shown. On my first try I seem to mix up my tablespoon and my teaspoons so my cookies turned out too salty. And also the butter part is not so easy to follow as well. I came out with something similar to as what the Krist Soup had. I looked through the video and recipe again. Finally I did succeed in making it (which means something similar). So let's go through what these people came out with. 

  The main and most important ingredient is probably the flour. They tried out all purpose flour, cake flour and also bread flour (high protein flour). The difference in these flours are the protein content. Cake flour has the lowest content of protein which makes it soft and fluffy which bread flour gives bread its consistency and chewy texture. All purpose flour is something in between. They concluded that for the cookie to be chewy and crispy you need the best of both world which are the all purpose flour and bread flour. The same applies to the sugar. They compared between white sugar, brown sugar and molasses. White sugar itself does not give the cookie enough flavor but molass spreads less compared to the other sugar and also the flavor is too overpowering. So they decided to mix the white and brown sugar. For the butter part, they recommended browning the butter 1st before adding it to the batter to give it a nice, fragrant nutty flavor to the cookie.

Best Chocolate Cookie Ever
Prep time: 45 min
Cooking time: 45 min
Serving size: 20 pieces 
Difficulty level: Moderate

Ingredients
1 cup bread flour
3/4 cup all purpose flour
2 teaspoon of salt
220 grams of unsalted butter
3 tablespoons of cold water
1 cup brown sugar
1/2 cup white sugar
2 teaspoons of vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
1/2 cup chocolate chips
100 grams milk chocolate
150 grams dark chocolate

1. Preheat your oven at 180 degrees Celcius.
2. In a bowl, sift the bread flour, all purpose flour, salt and baking soda. Put aside.

Add the dry ingredients into a bowl

3. In a saucepan, melt the butter over medium heat.

Melting the butter

Before it turns brown

4. When the butter boils, the colour of the butter will toast and turn into a brown nutty colour. Stir constantly. Remove the butter from the heat when it has brown evenly. 

Browning of the butter

5. Pour it into a cup and add another 3 tablespoons of cold water. Set aside to cool.

Pour the butter into a measuring cup and add 3 tablespoons of water

6. In another bowl, add the brown and white sugar, vanilla extract, espresso powder and the cooled butter. Mix everything using a mixer until it's light and fluffy. Then add the egg and yolk.

Adding in the wet ingredients

Beating the wet ingredients until it's light and smooth

7. Add the mixture of flour into the beat batter. Add 1/3 of the dry ingredients at a time until you finished adding the whole bowl of it.

Add the flour into the batter, 1/3 at a time

Mix the flour into the wet ingredients

After mixing the flour into the wet ingredients, the texture is a bit more liquid

8. Chop the milk and dark chocolate into chunks.

Cut the chocolate into chunks

9. Add the milk and dark chocolate and also the chocolate chips into the batter. 

Mixing the chocolate chunks into the batter

Add on the chocolate chips

10. Freeze the dough in the fridge until it is a bit more harden.
11. Scoop the dough using an ice-cream scoop and place it on the baking sheet.

Scooped cookie dough 

Ready to enter the oven

12. Baked in the preheat oven for 15 minutes.

Baking in the oven

13. Remove the cookies from the baking sheet and cool it on a cooling rack. 

Cooling on the rack

There you go, the best chocolate cookie!

I did this recipe twice and there are a few things I've learnt through my mistake. The first one is about the butter. According to the original recipe, they mentioned a cup of unsalted butter then after melting it, place it in a measuring cup. Add some water to it so that it measures up to a cup of liquid. I did that the first time. After melting my butter, I've only got 1/2 a cup of butter. So I add about 1/2 cup of water and the texture is a bit weird and off. So I decided to weigh the butter instead and try to get to as close as to 1 cup of butter after melting it. Somehow I just cant get 1 cup of butter. I only got close to it. I also stopped adding so much water but I followed the recipe a bit more strictly by adding only 3 tablespoons of water. In Krist Soup's video, her dough is quite fluid. I found out that mine is as well. Freezing the dough in the fridge does the trick! The consistency of the dough got better after I put it in the freezer for around 15 minutes. You can opt to put in the normal chiller partition and you can keep it longer there. I chose to put it in the freezer because I just can't wait to bake them. The serving size is around 20 cookies because I'm using a 6cm ice-cream scoop. For the chocolates, I love mixing milk and dark chocolate so it's more of up to your preference which chocolates you want to put!

Ratings
Kev ★★☆☆☆
Carol ★★★☆☆