Homemade Subway Chocolate Chip Cookies

When Jean posted her chewy chocolate chip cookies, my instincts told me that these are the cookies that I have been searching high and low for. I have always looked forward to chocolate chip cookies that promise a signature subway chew, firm yet almost crisp-free. So far, the chewy cookies that I have tried are too tender for my liking, so much that they are more appropriately described as cakey.  

Most cookie recipes that are categorized as "chewy" usually consist of a large amount of brown sugar. While it imparts a nice caramel undertone to the cookies, it does not necessary result in cookies that are chewy to the bite. Grasping the baking time for these so-called chewy cookies can be tricky; a short baking time will result in overly tender cookies while over-baking the the cookies would mean that they will become crispy. 

What caught my attention were the ingredients called for, more specifically melted butter and bread flour. The use of bread flour seems to promise a firmer mouth-feel and there was something alluring about using melted butter, a method of making cookies that is somewhat foreign to me. Perhaps it is this unfamiliarity that draws my curiosity and attention to this particular recipe, hoping that it would churn out results the way I was expecting.

My expectations were put to the test. The first batch turned out tender in the middle with crisp edges, but they were noticeably firmer compared to cookies I have baked in the past. Great, I am one step closer to my aim.

Moving on, I checked the results on subsequent batches, extending the baking times. Baking the cookies longer would meant they would turn out crispier on the whole. Making use of the high humidity levels to my advantage, I allowed the cookies to rest in the open for some time for the sake of softening them. It worked, and it work brilliantly indeed!

The process of firming the cookies up adequately and softening them to offset the crisp churned out cookies that had a firm chew 70% similar to that of Subway cookies. Flavour-wise, they were extremely good since the whole lot was loaded with an abundance of chocolate chips and there was a nice caramel fragrance. What else more could I have possibly asked for?  

Since the type of fat used is said to determine the texture of cookies, I have always suspected that the type of fat used for subway cookies is something else other than butter, possibly shortening. Now that melted butter works well, I shall not be toying with the idea of experimenting with shortening, margarine or even a combination two fats. 

Some thoughts on cookies I would like to consolidate and share:

1. All cookies will firm up when the baking time is extended. However, it does not necessary means that all cookies will becomes crispy when baked for a longer time. 
2. Freshly baked cookies have the best crisp. After being subjected to humidity, they lose their crunch/crisp. Simply re-bake the cookies and allow them to cool. The crunch/crisp will return. 
3. To keep crunchy/crispy cookies well, store them in air-tight containers when they are completely cool.
4. Not all cookies are created equal. Their texture differ from chewy, sandy, crunchy/crispy, melt-in-the-mouth, crumbly, fudgy to cakey. 
5. The type of sugars used affect the taste and texture of cookies. Icing sugar are used more for melt-in-the mouth cookies. Plain sugar is said to impart crunch while brown sugar is imparts a chewy characteristic. 
6. The type of fat used affects the flavour and spread of cookies. Butter cookies spread the most, compared to cookies containing shortening or oil. Personally, I feel that butter imparts the best flavour. 
7. The amount of chilling time and presence of nuts and chunky ingredients also affect the spread of cookies. Chunky cookies loaded with nuts and chocolate chips do not spread as much as plain cookies. Well chilled cookie dough do not spread as much as cookies that are unchilled. Vary the chilling time to get thick or flat cookies as desired. 
8. When cookies melt into an oily pool after baking, it means there is insufficient flour. Usually, the weight of butter will not exceed the weight of flour. 

I am submitting this entry to Aspiring Bakers # 7 - Chocolate Delights (May 2011) hosted by DG from Tested and Tasted.

Chewy Chocolate Chip Cookies (recipe from Good Eats by Alton Brown)

Texture and taste: Chewy and firm. Has a distinct caramel flavour and is loaded with chocolate chips

For the recipe, refer to :

Chewy Chocolate Chip Cookies

My adaptation:

• sugar cut down to 30g
• brown sugar cut down to 230g
• increased vanilla to 2 1/2 tsp 
• Mixed melted butter while it was warm instead of letting it cool completely
• Bake 3 tbs sized cookies for 17 mins (or firm enough) at 190 degrees C and allowing them to cool and soften. 
• Makes about 20 jumbo sized cookies. 

Note:

• When overbaked, the cookies turn crisp crunchy. Quite a versatile recipe that yields either firm chewy cookies or firm crunchy cookies. 

Instagram link: http://instagram.com/bakertanbakes

Bananas about Cookies

It's a hit again. So far the score is 4-1, hits verus misses wise. I'm glad my copy of Martha Stewart's Cookies worked its charm with this banana walnut chocolate chip cookies. Other than using over-riped bananas solely for banana breads/cakes, there is a new option for me now.  

There is something about this cookie. It isn't quite the usual cookie that one would expect. Most of the time, I'm expecting cookies to be either chewy, crunchy, sandy, crumbly or perhaps sometimes cakey. This cookie doesn't fit the bill and it is more like soft and moist bite-sized banana bread/muffin.

My younger brother isn't used to this kind of texture but Stephanie says its good, tasting like cookies from Pepperidge. For me, I would give the thumbs up! Glad I discovered a different kind of cookie.

I will be submitting this entry to this month's Aspiring Bakers # 5 - Fruity March.

Banana Walnut Chocolate Chip Cookies (Recipe adapted from Martha Stewart's Cookies)
Serving size: 36 - 40 cookies
Taste and texture: Mini, moist banana bread-like cookies with a oaty-nutty taste.
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) Fork
8) Baking trays/ cookie sheets
9) Baking / parchment paper

Ingredients:
240g plain flour
1 tsp salt
1/2 tsp baking soda
160g unsalted butter, softened at room temperature
75g castor sugar
75g brown sugar
50g whole egg, lightly beatened
1 1/2 tsp vanilla
160g mashed, very ripe/over-riped bananas
85g rolled oats
175g chocolate chips or coarsely chopped semiweet chocolate
75g chopped walnuts, toasted

Making the Cookies:
Preheat oven - Preheat oven to 190 degrees C.

Toasting the walnuts - Toast walnuts at 190 degrees C for about 10 minutes to bring out its fragrance. Set walnuts aside to cool.

Mix dry ingredients - Sift flour, salt and baking soda into a mixing bowl. Stir with a balloon whisk to distribute them evenly.

Cream butter - Beat the butter with both sugars on medium speed for 2 minutes until butter mixture is fluffy. Volume of butter-sugar mixture should increase noticeably.

Making the cookie dough - Add in beaten egg and vanilla to creamed butter mixture. Beat until well combined. Next, stir in flour mixture and beat on low speed briefly until flour disappears. Scrape the sides and bottom of bowl well with a spatula.

Mash bananas using a fork. Fold in the mashed bananas to the flour-butter batter and mix well. Lastly, mix in the oats, chocolate chips and chopped walnuts with a wooden spoon or spatula.

Baking the cookies - Place heaped tablespoons of dough onto baking trays lined with baking/parchment paper, leaving some space (about 1.5 inch) between each cookie and bake for 12-13 minutes at 190 degrees C. Allow cookies to cool for about 3-5 minutes on tray before transferring to wire rack. When cookies have cooled completely, store them in air-tight containers.

Notes:
1) For a nuttier aroma, substitute 80g of plain flour with whole wheat flour.
2) Cookies are meant to be muffin/bread like. If baked slightly longer, the cookies will just turn out dry and would not be crunchy.

Bakertan's Christmas Goodies - Chunky Peanut, Chocolate Chip and Cinnamon Cookies

The day after I returned back from Bangkok, Stephanie passed me two packs of cookies, along with her mum's stash of xmas ornaments (for decorating my log cakes), a handmade card/cookie tag and a xmas present. She also passed me snow powder knowing that it will come in handy for my log cakes. Thats indeed very sweet (pun) of her. The cookies are cream cheese walnut cookies and orange craneberry cookies. Both cookies are very tender and crumbly in texture (as opposed to firm and crumbly like shortcrust pastry) and I must say they are pretty good. Coincidentally, the cream cheese walnut cookies she made was on my to-bake list and it was the exact same recipe from Martha Stewart. 

For the xmas present from her, I recieved a book (written in chinese) explaining the science of baking. I started reading it on the same day and its indeed very informative. There isn't much pictures but the detailed explanations more than made up for it. Thanks a lot, Stephanie!

This is the last entry for my 1st round of xmas goodies. There will be the 2nd, 3rd and 4th round of Dec festive baking coming up. When I first came across the recipe, the name caught my attention and I knew I had to make these chunky peanut, chocolate chip and cinnamon cookies. Instead of the usual crunchy peanut butter cookies, salted roasted peanuts, cinnamon and chocolate chips are added, giving the cookies a whole new depth.

I couldn't really figure out the taste of the cinnamon but it somehow elevates the fragrance of the cookie. Will probably add a bit more the next time I make these. I tried to vary the baking times and found that the recipe works better for a crunchy textured cookie as opposed to a soft cookie.

It will be Xmas in a few hours time. Merry Xmas to all my family, friends and readers! Have lots of fun wining and dining. Cheers and have a wonderful festive season ahead!

Chunky Peanut, Chocolate Chip and Cinnamon Cookies ( recipe adapted from Martha Stewart Cookies)

Serving size: 90 cookies
Taste and texture: Crunchy chunky
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) Baking trays/ cookie sheets
8) Baking / parchment paper
9) Balloon whisk

Ingredients:
285g plain flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon (can add a bit more)
150g unsalted butter, softened
150g creamy peanut butter
140g brown sugar
80g castor sugar
2 eggs (about 55-60g each)
240g chocolate chips
100g coarsely chopped salted, roasted peanuts
2 tsp vanilla

Making the Cookies:
Mixing the dry ingredients: Sift flour, baking soda, salt and cinnamon into a large bowl. Whisk the dry ingredients with a baloon whisk to ensure even distribution.

Creaming butter and peanut butter: In a mixing bowl, cream the butter and  peanut butter for 2 minutes on medium speed. Add the sugars and continue creaming for another 2-3 minutes.

Adding eggs: Add in eggs one after the other into the butter mixture, beating the mixture well before the next egg is added.

Forming the dough: Add in the dry ingredients to the butter-egg mixture and beat on low speed to combine. Stop once the dough starts to comes together. Scrape and fold in any stray flour with a spatula.

Adding peanuts, chocolate chips and vanilla: Fold in the peanuts, chocolate chips and vanilla to distribute them evenly into the cookie dough.

Shaping the cookie dough: Refrigerate the dough for about 15-20 minutes to firm it up. Scoop rounded teaspoons (slightly heaped) of dough and shape them into balls. Place shaped cookie balls on lined cookie trays/sheets and leave some space between each dough to allow for expansion. Flatten them slightly with ur palm.

Preheat oven: Preheat oven to 180 degrees C.

Baking and storing cookies: Bake the cookies at 180 degrees C for 13-16 mins. Transfer baked cookies to wire rack allow them to cool on wire rack completely before storing in an airtight container.

Notes:
1) If cookies soften after storage, bake/toast them for a couple of minutes to re-crisp them.
2) Confirm the baking time by making a test batch of 2-3 cookie dough as the oven temperature and baking time varies from model to model. Once you are satisfied with the texture, use the same baking time for the rest of the cookie dough.
3) The shaped cookie dough balls need to be flatten as the cookie does not spread much during baking, unlike most other cookies.
4) Half recipe to yield less cookies.

Bakertan's Christmas Goodies - Cornflakes Raisins Chocolate Chip Cookies

For the entire week, I was holidaying in Bangkok. My itinerary was packed with tons of shopping expedittions and endless visits to tourist hotspots. Needless to say, I ended up with near to a dozen t-shirts. There isn't any baking stuff this time. Seems like baking is a rare sight in Bangkok and bakeries are almost nowhere to be found, except the high-end shopping centres.

It was a refreshing experience. Me and my friends navigated our way around taking various modes of transport like the skytrain, MRT, tuk-tuk, cabs, water taxis and not to forget the most basic - walking (lots of it). While roaming Bangkok, we were greeted with the many different faces of the city; street hawkers, thai massage parlours, MRT and skytrain stations, highways, traffic congested streets, night markets, pubs, railway slums, river life, buddhist temples, palaces etc.

Its feel good to be home. The air is clean and I am thankful for the amenitites we have here that make life so much more convenient and comfortable. Sometimes, it takes a short overseas trip to realise that the best place to be is still home - Singapore.

Since I was away for 6 days, it is a bakeless week. I miss my books and baking gadgets and am eager to get back to what I love most. For now, I shall share a bake that I have made previously for my 1st round of Xmas goodies - Cornflakes Raisins Chocolate Chip Cookies.

This is the second time I am making these cookies. After I first made them, I thought I won't be making them for awhile. The same thoughts re-surfaced after I baked them a second time. I have to admit that I love the results that the cookies offer, but dread going through the process of making them. Making 60 of these cookies took me more than 3 hours alone and most of the preparation goes into shaping the cookies.

The efforts are well worth it. The first time I made these, my elder brother and sister-in-law were full of praises for it. This time round, my mum and younger brother loved them to bits. The toasted cornflake exterior pairs off really well with the orange flavoured chocolate chip filled interior, giving a light yet refreshing taste. Do a favour for youself by saving some cookies after baking them, before you regret that the cookie jar is emptied in no time.

Cornflakes Raisins Chocolate Chip Cookies ( recipe adapted from Crazy for Chocolate by Periplus)

Serving size: 60 cookies
Taste and texture: Crunchy-chewy.
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) Grater
8) Baking trays/ cookie sheets
9) Baking / parchment paper

Ingredients:
2 tsp grated orange zest
200g unsalted butter, softened (I recommend reducing this to 160g)
160g castor sugar
2 eggs, lightly beaten
250g self-raising flour
100g semi sweet chocolate chips
100g sultanas
200g cornflakes, lightly crushed

Making the Cookies:
Preparing the zest: Finely grate the zest of a large orange or two small oranges over the sugar. This will allow the sugar to catch some of the orange oil. Rub the sugar with the zest well to infuse the flavour of the orange oil and the sugar. The sugar will become moist and will be tinted orange.

Creaming the  butter and adding eggs: In a mixing bowl, beat the butter and sugar on medium speed for 2 minutes until butter mixture is pale and fluffy. Add in eggs one after the other, beating the mixture well before the next is added.

Adding flour: Sift in self-raising flour and beat on low speed to combine butter-egg mixture and flour briefly. Stop once the dough starts to comes together. Scrape and fold in any stray flour with a spatula.

Folding in raisings and chocolate chips: Combine the raisins and chocolate chips and distribute them evenly.Gently fold them into the cookie dough.

Shaping the cookie dough: Refrigerate the dough for 30 minutes to firm it up.  Scoop rounded teaspoons (slightly heaped) of dough and shape them into balls. Coat them with crushed cornflakes. Place coated cookie doughs on lined cookie trays/sheets and leave some space between each dough to allow for expansion. Bake the cookies at 180 degrees C for 15-20 mins, until the dough turns golden.

About 10 minutes into baking, the cookies would have expanded and will become sparse/bald as a result. Lightly cover the surface with crushed cornflakes and return them to the oven. Nevermind if they make a mess on the tray.

Cooling and storing baked cookies: Allow cookies to cool completely on a wire rack before storing them in airt-tight jars.

Notes:
1) If cookies soften after storage, bake/toast them for a couple of minutes to re-crisp them.
2) Vary baking time to get desired texture. A short baking time will result in a slightly cakey/chewy interior. Longer baking times will result in a full crispy interior.
3) Confirm the baking time by making a test batch of 2-3 cookie dough as the oven temperature and baking time varies from model to model. Once you are satisfied with the texture, use the same baking time for the rest of the cookie dough.
4) Half the recipe to get yield a smaller batch of cookies.
5) The dough is really soft. Refrigeration will make the dough easier to handle and shape.

Instagram link: http://instagram.com/bakertanbakes

Crunchy Chocolate Chip Cookies

When it comes to cookies, who could resist a chocolate chip cookie? Nope, I can't bring myself to say no. Chocolate chip cookies are so widely accepted that they are thousands of recipes out there, each with its own unique characteristics. For me, the most memorable chocolate chip cookies would be those from Subway and Famous Amos, aptly representing the chewy chocolate chip cookie and the crunchy chocolate chip cookie respectively.  

I made these household favourites for the recent potluck meetup, choosing the crunchy chocolate chip cookies since they store rather well. This very recipe comes from Bakingmum. It's the first cookie I attempted  to bake when I first started out and to date, it's one of the best recipes I have encountered. The magic in these cookies lies in the presence of cornflour, giving the cookies their firm crunch.

Here I present to you, these simple yet fabulous cookies from Bakingmum (I omitted the nuts, added more chips and vanilla), which could possibly pass off as a not-too-shabby version of the Famous Amos cookie. When I passed a pack of cookies to one of my friends, she immediately recognized the recipe even before munching on it. The reason? She uses the same recipe too!  

Chocolate Chip Cookies ( recipe adapted slightly modified from Bakingmum)

Serving size: 40 -50 cookies
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
4) Spatula
5) Mixing bowl
6) Wire rack
7) baking trays/ cookie sheets

Ingredients:
125g butter softened at room temperature
75g caster sugar
60g brown sugar
1 egg, light beaten
1 teaspoon vanilla extract (use less if using a good brand) or 1/2 tsp vanilla essence
150g plain flour
45g cornflour
1/2 tsp bicarbonanate of soda (baking soda)
pinch of salt
170g chocolate chips

Making cookie dough:
Prepare dry ingredients: Sift plain flour, cornflour, baking soda and salt together in a large bowl. Stir to ensure they are evenly distributed.

Creaming the butter: In a mixing bowl, cream butter with caster sugar and brown sugar untill light, pale and fluffy.

Adding egg and vanilla and dry ingredients: Add egg and vanilla to butter mixture. Mix to get a even mixture.

Add dry ingredients: Next, add in the dry ingredients. Mix and stop once the flour is all absorbed. A soft dough should be obtained. Scrape sides and bottom of bowl with spatula

Adding chocolate chips: Stir in the chocolate chips and ensure a well distribution.

Chilling and shaping of dough: Chill dough for 30-45 minutes to firm it up. Spoon heaped teaspoons of dough onto lined cookies trays, leaving some space between each cookie dough. Each cookie should have about 4 chips.To prevent cookies from spreading, freeze shaped cookie dough for 10 minutes (with the cookie tray/s).

Baking Cookies: Preheat oven to 180 degrees C. Bake cookies for 20-25 minutes or until medium browned.

Cooling and storing: Allow cookies to cool on their trays for 2 minutes before transferring them to a wire rack. Cool cookies completely on wire rack before storing in air-tight containers.

Notes:
1) If the cookies do soften for some reasons, bake them for 10 minutes at 180 degrees C and allow to cool. The crunch will return.

Instagram link: http://instagram.com/bakertanbakes