Sunday, April 22, 2012

Cup of Jo's Best Choc Chunk Cookies

I grew up in a very biscuit-y family. With 3 snack-loving children, there would always be different varieties of biscuits to tide us over until the next meal. In addition to the usual Jacobs crackers, there would be British Bourbon biscuit that were carefully rationed due to its "heatiness"properties, Dad loves his butter cookies and Arnotts assortments.

So I was more than excited when I found this Choc Chunk Cookie recipe on Cup of Jo
As always, I cannot stop tweaking recipes. There are the variations I made:
  • Changed the flour to pastry flour based on this recipe
  • Omitted the salt flakes
  • Refrigerated them for 24 hrs, because the NY Times said so 

I probably shouldn't have used 85% dark choc, the look I got from Hubs and La Petite's face when they first bit into it were hilarious! Bubs loved it though and kept wanting more "koo-kie"

When I first moved out, I instantly got a Pyrex measuring cup because it's what I've seen Mum use throughout the years

Lovely, almost fudge-y smell of the muscovado sugar

Freshly baked cookies - they look really uneven because I didn't had time to shape them out nicely. I initially used 2 spoons to shape them nicely then gave up

Recipe: Chewy Chocolate Chunk Cookies with Muscovado and Fleur de Sel
Makes 2 dozen cookies

If you don't have issues with gluten, you can use 8 ounces (230g) of all-purpose wheat flour in place of the gluten-free flours.

You'll need:
1 stick (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

1. In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.
2. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.
3. Add the chocolate chunks and mix until thoroughly incorporated.
4. Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.
5. In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.
6. Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.
7. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

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