Monday, August 2, 2021

The Worst Chocolate Chip Cookies - Yet HIGHLY RECOMMENDED!!!

The worst chocolate chip cookies? Huh???

I know. I asked myself too... What does this recipe really mean? Are these cookies the worst because they taste so badly? Or they are made with the worst unhealthy ingredients? Why do you want to bake these cookies if they are worst?

Actually, these cookies are named "the worst" due to reverse psychology! No doubt that this is how the author get the attention from us. Tacky, right?

Plus, you won’t believe this... I actually found this recipe when I was searching for the best copycat Crunchy Chips Ahoy Chocolate Chip Cookies recipe and this recipe is one of the first few that was listed in my Google search.

Do these cookies taste like the Chip Ahoy cookies? NO! NO! NO! Absolutely NO!!! Look at them! They are thin, brown and big! They don't even look like the pale thick chunky Chip Ahoy cookies!!!

The author of the recipe also said that maple syrup and corn flour are the magic ingredients of these cookies... Is it really true? Why are these ingredients magic? What do the ingredients do to these cookies?

Let’s find out.

Why are these cookies the "worst" Chocolate Chip Cookies?

Why are these yummy chocolate chip cookies the worst?

Looking the recipe closely, I realised that it is actually 80% similar to Sweet Salty Chewy Sticky Oatmeal Chocolate Chip Cookies from Epicurious and I have baked them at HERE.

Both recipes have the same amount of butter, both dark muscovado sugar and caster sugar, egg.

The only differences are these cookies contain:

- unsalted butter instead of salted butter
- 50g more flour
- no oats!
- 100g more chocolate chips
- baking soda

They are probably the worst because they contains no oats, quite a significant amount of added sugar and more chocolate chips. LOL!!!

Due to the high proportion of brown sugar added, these cookies are likely to be chewy, not crunchy. So, they are NOT like the crunchy Chips Ahoy cookies!

Due to its lesser dry ingredients added, the cookie dough is runny and need to be chilled before baking. Thus, the cookies will spread a lot during baking becoming rather thin, massive, mostly chewy and crispy only on the edges... Not crunchy at all!

Overall, I would say... these chewy cookies are less than 3% similar to the crunchy Chips Ahoy cookies if I'm less-fussy. Or absolutely NOT like the crunchy Chips Ahoy cookies if I'm in a brutally honest mood. What do you think?

Honestly speaking, I was not impressed initially! I feel that the author of this recipe has been tacky using the incorrect keywords such as Crunchy Chips Ahoy Chocolate Chip Cookies to lure me to bake this recipe. Yet, I'm totally cool with this bake eventually because these cookies aren't the worst. They taste really nice being thin, chewy and chocolate chips loaded.

It is an easy mix-and-bake recipe. And I can prepare the dough ahead at the night before and bake it on the next day. So easy and effortless... Watch my video.

Music: Bensound

Why are these big thin chewy brown-sugar-chocolate-loaded cookies the worst? 
Definitely not the worst cookies to us!

Back to the question... Are maple syrup and corn flour are the magic ingredients of these yummy cookies? I would say... Plausible! 

Simply because I don't know what are the maple syrup and corn flour suppose to do to these cookies? LOL!

Do they make these cookies crunchier? No. Do they make these cookies more delicious? Maybe and dunno. Do they give these cookie a better texture? Maybe and dunno. LOL!!!

I hope that you like this recipe and also many other chocolate chip cookie recipes at here that I have shared previously. I promise that I will share more recipes in the future. So please stay tune. Please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here

I just want to say... Your support means a lot to me. Your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mum like me motivated and share more of my tried-and-tested recipes in the future. Thank you!

There is one more last thing that I want to say... I'm a honest straightforward blogger and like to say anything that I want to say in all of my posts. Some sensitive readers might find me being too critical but... Hey, these are my honest opinions and I'm entitled to say anything that I want with my clear conscience. 

So please... These so-called worst cookies are not actually the worst. Yes. I admit that they are not healthy with lots of sugar but they are delicious!

Here’s the recipe that is adapted from Sugar Spin Run

Makes 16 large cookies
120g (1/2 cup) unsalted butter, melted and then cooled for about 10 mins at room temperature
150g (3/4 cup) dark muscovado sugar or dark brown sugar
50g (1/4 cup) caster sugar
1 large egg, at room temperature
1/2 tsp vanilla paste or extract
30ml (2 tbsp) maple syrup
200g (1 1/3 cups) plain / all purpose flour
5g (1 tsp) cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
200g dark or milk chocolate chips, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa

Add melted butter and both sugars in a large mixing bowl. Use a wooden spoon to mix until combined.

Add egg, bit by bit and mix well after each addition.

Add vanilla and maple syrup. Mix until combined.

Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture and mix until combined. Then, stir in chocolate chips.

Transfer dough into a container. Cover and chill it in a fridge for at least 1 hr or preferably overnight.

When you are ready to bake the cookies, preheat oven to 180°C / 350°F. Line baking trays with baking papers.

Divide dough equally into 16 portions, about 50g each. Roll into balls and arrange them on the prepared tray with about 5cm or more apart. Please note that the cookies will spread a lot and please do not flatten the dough before baking. Bake for 14-15 mins or until golden brown at the edges. Do not over-bake the cookies and it is ok if they are still soft in the middle when they are still hot and freshly baked from the oven.

Allow cookies to cool slightly and set on the trays for about 10 mins or slightly more. Transfer onto a wire rack to cool completely. The cookies will be crispy on the edges and chewy in the middle when they are completely cooled.

Store cookies in an airtight container for up to one week at room temperature. The cookies will remain mostly chewy for about a week.

Happy Baking
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