少油少糖的Choco Chewy Cookie
2013-07-20 07:20阅读：
这个方子被我大刀阔斧地减少了一半的油和4/5的糖，巧克力...成品有点像brownie，没有Chewy的口感袅。
Chewy Triple Chocolate Cookies
Chewy Triple Chocolate Cookies
Yield: about 42 cookies
Ingredients
2 cups (10 oz.) all-purpose flour
1/2 cup (1 1/2 oz.) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz. semisweet choc
olate, chopped (I used a mixture of semisweet and dark because it’s
what I had on hand)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 tbsp. unsalted butter, softened but still cool
1 1/2 cups packed (10 1/2 oz.) light brown sugar
1/2 cup (3 1/2 oz.) granulated sugar
2 cups semisweet chocolate chips
Directions
- Combine the flour, cocoa powder, baking powder and salt in a
medium bowl. Whisk together; set aside.
- Melt the chocolate in a heatproof bowl set over simmering water
until completely melted and smooth; remove from the heat.
(Alternatively, microwave the chocolate in 30 second
intervals, mixing thoroughly in between, until melted and smooth.)
In a small mixing bowl, combine the eggs, vanilla and
instant coffee granules; stir well with a fork to dissolve; set
aside.
- In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter at medium speed until smooth and
creamy, about 5 seconds. Mix in the sugars until well
combined, about 45 seconds – the mixture will look granular.
Reduce the mixer speed to low and gradually beat in the egg
mixture until incorporated, about 45 seconds. Add the
chocolate to the bowl in a steady stream and continue beating until
combined, about 40 seconds. Scrape the bottom and sides of
the bowl with a rubber spatula. With the mixer at low speed,
add the dry ingredients and mix just until incorporated, being
careful not to overbeat. Fold in the chocolate chips with a
rubber spatula. Cover the bowl with plastic wrap and let
stand at room temperature until the consistency is scoopable and
fudge-like, about 30 minutes.
- Meanwhile, preheat the oven to 350° F. Line 2
baking sheets with parchment paper. Scoop the dough onto the
prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing
the dough balls about 1 ½ inches apart.
- Bake until the edges of the cookies have just began to set but
the centers are still very soft, about 10 minutes, rotating the
sheets halfway through baking. Cool the cookies on the
sheets about 10 minutes, transfer to cooling racks and allow to
cool completely. Cool the baking sheets before baking more
batches with the remaining dough.
Source
adapted from
Baking Illustrated
