Tuesday, October 25, 2022

Thick Crispy Not Crunchy Chocolate Chip Cookies - HIGHLY RECOMMENDED!!!

Do you love chocolate chip cookies? Yes for me and my family. So this is why I have been test-baking many chocolate chip cookies recipes.

Thus today, I'm sharing an interesting Crispy Chocolate Chip Cookies recipe that I discovered from Food Network.

thick crispy chocolate chip cookies low sugar not crunchy
These bite-sized Chocolate Chip Cookies are crispy yet not crunchy.
I'm surprised. Each of these yummy cookies contains less than 4g added sugar!

Recently, I have been exploring many chocolate chip cookies recipes at Food Network and there are so many different types of crispy chocolate chip cookies recipes that I can find!

Fortunately, most of the crispy chocolate chip cookie recipes don't contain a lot of sugar as compared to the chewy cookies recipes. And chilling of dough before baking is also not required.

The differences are usually:

1) the composition of the recipes.
2) different baking temperature and duration - Some crispy cookies recipes use high oven temperature with shorter baking duration or some use low oven temperature with extended baking duration.
3) Some recipes even suggest a combination of butter and vegetable oil can make the cookies crispier.

Is all of these baking theories true? Well, let's find out. 

Here, this is the first crispy chocolate chip cookies recipe that I'm test-baking...

After convert all crispy CCC recipes at Food Network to contain the same amount of added fat, the cookies from this recipe that is adapted from here are made with icing sugar and have the least amount of sugar added. 

Originally, these cookies can made be with 300g chocolate chips (100g more than other recipes) but I made mine with 200g chocolate chips.

What really amazed me is... These cookies can be baked very high oven temperature even without any chilling and the cookies didn't spread excessively!

thick crispy chocolate chip cookies low sugar not crunchy
Surprise! These little chocolate-loaded cookies didn't spread much at all!
thick crispy chocolate chip cookies low sugar not crunchy
These THICK cookies are crispy at their edges and bases, not crunchy.
And they are crispy even on the next day of bake or so!

Watch my video to see how I baked these yummy crispy chocolate-loaded cookies. If you want these cookies to be crispier with more crispy edges, please bake them smaller just like the bite-sized ones that I have baked.

Music: Bensound

Want more crispy chocolate chip recipes? Please stay tune as I will share more that I know soon.

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Here's the recipe that is adapted from Food Network

Makes 26 small bite-sized cookies
120g (1/2 cup) unsalted butter, softened at room temperature
100g (3/4 cup) icing sugar, sifted
1/2 tsp vanilla paste or extract
1 large egg, 50g without shell
200g (1 1/3 cup) plain or all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
200g (1 cup) chocolate chips, plus extra to top if desired (I used Callebaut dark chocolate callet with 54% cocoa)

Preheat oven at 200°C / 400°F. Line baking trays with baking papers

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until combined and fluffy, 3–4 mins. Add vanilla and beat until combined. Add egg bit by bit and beat well after each addition.

Combine flour, baking soda and salt. Sift the flour mixture into the butter mixture. Use a spoon and spatula to mix until combined. Stir in chocolate chips.

Scoop a heap tablespoon of dough on the prepared tray with about 4-5cm apart in a baking tray. Top with extra chocolate chip if desired. Bake for 14 mins or until deep golden brown at the edges, rotating the trays from top to bottom halfway through. Allow cookies to cool on baking tray for about 10 mins, then transfer onto wire racks to cool completely.

Store cookies in airtight container at room temperature up to 5 days and the cookies will stay crispy.

Happy Baking
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