Tuesday, June 11, 2013

Chewy Subway Chocolate Chips Cookies Recipe

Cookies. Some people love them crunchy (think Famous Amos), others love them chewy/soft-baked (think Subway). Either ways, they are still a delightful source of comfort food for me.

In my research, I chanced upon Baking Library's Homemade Subway Chocolate Chip Cookies. To me, baking is a form of Science; measurements have to be accurate and the type of ingredients used determine the taste of the baked goods. For instance, butter imparts a fragrance and flavour whereas unflavoured oils give a moist texture. Some of the technicalities of creating a chewy cookie texture have been succinctly and clearly explained by Bakertan.

<update> Refer to Soft baked Chewy Chocolate Chips Cookies Recipe for a variation!

(makes about 18 large cookies)

Ingredients (with reference to Baking Library and Noms I must)

227g unsalted butter
360g bread flour
1 tsp salt
1 tsp baking soda
30g sugar
150g brown sugar
1 egg
1 egg yolk
2 tbsp fresh milk
2 tsp vanilla extract
250g Chocolate chips (mixture of 150g mini chocolate chips and 100g dark chocolate buttons)


1. Sift together flour, salt, and baking soda
2. Melt butter in microwave. This will take about 2-3 20 seconds intervals
3. Whisk melted butter with sugars and add in eggs, milk and vanilla extract. Mix well
4. Sift in flour mixture and mix till combined
5. Add in the chocolate chips and mix well. Mixture should be quite firm and stiff
6. Chill the dough in freezer for 10 minutes
7. Using a tablespoon, scoop two spoons to make one large cookie. 
8. Bake for 20 minutes or until golden brown in pre-heated oven at 200 degrees.


Depending on your oven size, you will likely have to do batch baking. I bake about 4 cookies at one time as I only have one tray and finished my dough in four batches. 

Feel free to play around with the baking time of the cookies. If you like chewy cookies, bake for a shorter time, say 18 minutes; if you like crispy cookies, bake longer. It is important to play around the baking time lengths with your oven as different ovens set at the same temperature give varying results. Baking in batches will help you to better ascertain the oven settings that produces the baked goods most suited to your taste.

You can substitute the chocolate chips with a different flavour (white, milk, dark chocolate, etc.) or add in nuts (macadamia, walnuts, etc.). If you are using milk or white chocolate, you can reduce the sugar levels to compensate for the extra sweetness. Also, mixing chocolate chips with chocolate chunks, flakes or buttons gives extra texture to the cookies.

These cookies keep well in the fridge in an airtight container for up to 3 weeks. 

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