NYC Style Double Chocolate Chip Cookies(紐約雙重巧克力厚曲奇)

Redefining Recipes for the Digital Age

Ingredients

335 g cake flour
200 g unsalted butter
30 g white sugar
50 g brown sugar
100 g egg wash (about 2 small eggs)
16 g cocoa powder
3.5 g baking powder
2.5 g baking soda
200 g dark chocolate of choice
200 g nuts of choice (I used walnut, cashew nuts, sunflower seeds and pumpkin seeds)

Start by roasting the assorted nuts in the oven at 170 °C for about 8 minutes
They should be slightly browned and aromatic
Chop them into small bits and reserve for later
Likewise, chop the chocolate bar into big chunks and reserve
In clean mixing bowl, mix flours, baking soda and baking powder together. Reserve for later
In a large mixing bowl, add in softened butter (to test whether the butter is soft enough, if you are able to press a finger down the butter very easily then it is ready)
Add in both white and brown sugars
And use an electric mixing and blend the butter and sugar together
Add in the 100 g egg wash bit of bit for 2-3 times, make sure to well incorporate the egg wash into the batter before pouring more egg wash. DON’T pour into the batter all at once.
Once all the eggs are added, you should see a consistency like this
Then, sieve the bowl of dry ingredients into the butter batter
Followed by cocoa powder
Mix well until a dough is formed. DO NOT over knead or mix it
Then add chocolate chips and nuts accordingly
After that, roll the dough into 8 equal small doughs (each of my dough is about 137g)
Leave it in the fridge for 40 minutes to set
Preheat the oven to 180°C for at least 15 minutes
Once the cookies dough are set from the fridge, transfer onto a baking tray. Remember to leave adequate space between them as they grow in size
Let bake for 20 minutes
Once done, let them cool down to harden before serving. Enjoy!