This chocolate cookie recipe is taken from the Back in the Day Bakery Cookbook and for our information, Back In the Day is actually an existing bakery located in Savannah, USA. I guess many of us staying here may not know cos it is located at the other side of the globe but those around the neighbourhood and have travelled to this town i bet surely know of this famous bakery. I read there are quite many good reviews on this bakery for those who have been there and i believe that those regular customers of this bakery were more excited when the owners shared some of the favourite recipes from the bakery in this book! This is what the owner said in the book introduction, " with this cookbook, we are inviting those who cant make it to our bakery to slow down and taste the sweet life in their own kitchens" How generous and sweet of that!
|these appear flatter and larger compared to the ones which chilled before baking|
Their chocolate chip cookies recipe is not anything extraordinary but comes with some sprinkling of some fleur de sel before baking. Please note that that these cookies really spread a lot so leave about 2 inches apart between these cookies for baking. I made them in 2 pans and i refrigerated the first pan while i was shaping the 2nd batch of cookies and the non refrigerated ones came out flatter but both textures were the same, They were soft crispy and tender but i failed to get the chewiness in the center which is the way it supposed to be. I guess i would have to adjust the time and perhaps up the temperature a bit the next time. I would suggest chill the cookies before baking if you do not want them to spread so much.
|these cookies dough were chilled before baking, appeared thicker.|
Glad to be baking these chocolate cookies for our bake along with Joyce and Zoe, If you like to bake and link with us, get hold of your favourite or trusted chocolate, start baking and post it up by March05, 2016. Thanks!
Recipe ( from Back in the Day Bakery Cookbook )
this half the recipe, makes around 20 plus large cookies
156gm all purpose flour
1/2+1/8 tsp baking soda
1/2+1/8tsp fine sea salt
113gm unsalted butter, softened
1/2 tsp vanilla extract
100gm granulated sugar
100gm brown sugar
1 large egg, room temperature
1 cup semisweet choc chunks( i used roughly 11/4 cup NESTLE® TOLL HOUSE semisweet choc morsels )
Fleur de sel for sprinkling
Position a rack in the lower third of oven and preheat to 177C. Line 2 cookie sheets with parchment.
Sift together flour, baking soda and sea salt. Set aside.
Using electric mixer or handheld mixer, cream together butter, both sugars and vanilla on medium speed until light and fluffy, 3 to5 minutes. Add egg and mix no more than 1 min, the egg will not be fully incorporated, turn the speed down to low and add dry ingredients, in 2 batches, beating just till combined. With the mixer running, sprinkle the choc morsels or chocolate chunks, beating until just combined.
Use a large ice cream scoop or 1/4-cup measuring cup ( i used 1/8cup ) to form the cookies and place on the prepared cookies sheets, leaving 2 inches apart between the cookies to allow for spreading. Sprinkle the cookies with fleur de sel. Bake the cookies , one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers, ( I baked 2 trays at a time, 18mins ) Let cookies cool on a wire rack.