Tuesday, May 17, 2016

Chocolate Chunk Peanut Butter Chips Cookies

Pardon my tardiness and procrastination in updating my blog. These cookies were baked months ago (I think before christmas last year), but I was just too busy during the christmas and chinese new year period followed by laziness to update my blog. It sure takes a little effort to take photos, upload into the blog and write (or I should say type) a little story about the food and the recipe. And here I am, finally taking the time to update my blog with these beautiful, irresistible and delicious chocolate chunk cookies.

There are so many variations of chocolate chip cookies out there, from simple to decadent ones, crunchy, chewy, soft and fudgy texture. There are many recipes out in books and the world wide web. While googling, I came across this very captivating title - The science of the best chocolate chip cookies. I'm blown away by the amount of detailed information regarding the science of cookies. Here's the link to The science of the best chocolate chip cookies. I'm sure you will be enriched by the information shared.

After digesting all the information, I set about to try out its recipe with some modification. I added Reese peanut butter chips because I just love peanut butter with chocolate. And also a hint of coffee to this chocolate chunk peanut butter chips cookies. Simply decadent. You can omit the coffee and the peanut butter chips if pure chocolate is your cup of tea. I changed the proportion of granulated and soft brown sugar too. You can refer to the link I included above for the original recipe or this modified recipe of mine.

Chocolate chunk peanut butter chips cookies (Adapted from the science of best chocolate chip cookies)

170g melted unsalted butter (take about 200g of unsalted butter to melt down to 170g)
1 standard ice cub (about 2 tablespoons; 30ml frozen water)
270g plain flour
3/4 tsp baking soda
1 tsp salt
2 tsp instant coffee granules
1 large egg
1 egg yolk
90g granulated sugar
150g soft brown sugar
2 tsp vanilla extract
180g bittersweet chocolate, roughly chopped with a knife to 1/2 to 1/4 inch chunks (I used Lindit 70% cocoa chocolate)
50g Reese peanut butter chips
Coarse sea salt, for garnish

  1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
  2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, instant coffee granules, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
  3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and peanut butter chips and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
  4. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F (or 165°C). Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
  5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
  6. Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
Makes about 28 cookies

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