Chocolate Chip Cookies - the chewy kind

Wow! This month sure pass by pretty quickly. Many things happened this month: my purse was stolen, I went for a rushed inventory, I went for a week-long training, I learned to two-step, and I had a fun photo session with Ci Lia. :) In the midst of all these, I still had some time to bake little goodies here and there. I haven't been very good at updating my blog lately but I promise that I'll try harder in the future.


Last week, I had the opportunity to work with a new team that are filled with fun and energetic people. I had lots of fun with them and really enjoyed the working environment. So I decided to bake something nice for them. When I asked them on what they want me to bake for them, one of them voiced out "chocolate chip cookies." :) I don't make cookies very often and I've never been really successful in making the chewy kind of cookies - so I was a little anxious when I baked this batch.

I had read in Professional Pastry Chef, that there are 2 main factors that contributed to chewy cookies:

1. the development of gluten (i.e. use of bread flour is preferred than all purpose flour)
2. under baking of the cookies (i.e. don't let them dry out in the oven)

So, I took these 2 points and took them for a test run. :)

I don't have the recipe of the top of my head (and I don't have the book right in front of me) , but if you are interested, let me know and I'll post it. :)

I really like how the cookies turned out. I had baked it at 375F for 10 minutes. The cookies are slightly browned at the edges and very soft in the center. And even when the cookies are cool, they are still very soft and chewy. :) Yay! Mission accomplished. :)

These pictures are courtesy of Alvin. :) He is really getting good at using our SLR, don't you think?