Korean Food, Baking, DIY's & So Much More!

Thin and Crispy Chocolate Chip Cookies

Chocolate chip cookies, a completely normal topic of conversation for me and my friends. Out of curiosity, I asked several of my friends, family and colleagues what kind of chocolate chip cookies they preferred and the results were very contrasting.  One camp stood firm for their love of thick and tender cookies while the other held their ground for a cookie that should be buttery and crisp to withstand a liberal milk-dunking.  As for me?  I almost want to insist on a name that can differentiate both cookies, aside from just “chocolate chip cookie.”  I find merit in both but find that each type of cookie has its own qualities to enjoy.  There’s a time and place for my soft and chewy cookies but there are also cravings to be met with these crispy cookies that just melt in your mouth.

These cookies have a light and crisp buttery crumb with an oh-so-satisfying crunch when you bite into them.  Granulated sugar and egg white help with that.  Aside from those two, there are only 5 more ingredients remaining to be whipped up into a creamy batter that you smear into thin disks.  These bake evenly and allow a flat platform to be dotted with chocolate.  As they bake, the edges go golden brown and after they’ve been pulled out of the heat, they cool into light, almost ethereal biscuits.  Like I said, they’re gratifying in their own manner.

Since I get asked so often, I demonstrated again how you can work with recipes like this one without any fancy equipment.  I used 2 bowls and a spatula.  Two things to keep in mind are to properly cream the butter and sugar, meaning that the sugar granules get suspended in the fat by being mashed together until it results in a fluffy, pale yellow mass which you then beat the egg white into.  There should be no globs of egg streaking the yellow.  Second is to keep a light hand while mixing in the dry ingredients.  Only mix to combine, no more.  By avoiding over developing the gluten strands of the flour, you prevent a dense end product and create a delightfully light and crisp one instead.

Thin and Crispy Chocolate Chip Cookies
 
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Serves: 2 dozen cookies
Ingredients
  • 1 c unbleached flour
  • ¼ ts salt
  • ⅔ c unsalted softened butter
  • ⅔ c granulated sugar
  • 1 room temperature egg white
  • ½ ts pure vanilla extract
  • ½ c semi sweet chocolate chips
Instructions
  1. In the first bowl, sift together the flour and salt. Set aside.
  2. In the second bowl, cream together the butter and sugar until fluffy.
  3. Beat in the egg white and vanilla.
  4. Sprinkle the first bowl of dry ingredients in batches to the second, wet ingredients bowl. Mix until just combined.
  5. Scoop out tablespoon portions of the dough onto parchment or a silicone mat.
  6. Spread each one out into a flat, even disk.
  7. Dot the tops of each cookie with several chocolate chips.
  8. Bake at 375 for 15-20 minutes.

 

Japanese Matcha Cheesecake

My Japanese cotton soft cheesecake has an encore today with these fluffy matcha cheesecakes.  Unlike American cheesecake, these have an incredibly fluffy crumb, melt in your mouth and are part chiffon, part sponge and completely delicious {hence the “cotton soft” part}.  I won’t lie to you.  These aren’t the easiest cakes in the world.  On my channel, I have entire playlists dedicated for recipes with 2-3 ingredients, fast and easy or no bake ones.  You won’t find this one on those.  However, what it lacks in agility, it more than compensates with its rich, tender bite that’s truly unlike any other.

Eggs whisked into the submission of soft peaks lends these baby cakes their natural lift.  When folded into the pale jade batter, it creates this gorgeous volume that transfers into the finished product, making for a fiercely fluffy crumb.  These are light, airy and oh so soft!  A quiet infusion of matcha blends to impart a soft green tea cheesecake flavor.  That’s precisely the beauty of this recipe.  Each element is subtle and works together for a delicate dessert.  It has a smooth sweetness while the entire cake itself is finely scented with matcha but it still maintains its original claim as a cheesecake.  It just happens to be the softest, most silky and feather light cheesecake you’ve ever had.

The usual suspects for cheesecake are involved in the mix with dairy, eggs, sweetener and citrus {which I truly believe is a definite must have for all cheesecakes}.  Where it begins to deviate is through the addition of cake flour, corn starch and the billowy power of  beaten egg whites.  I chose to use caster sugar here as its fine grain helps to melt much easier.  It’s just nice to have around in general since it doesn’t need the aid of heat to mix in to drinks and such.  Think of it as the middle man of granulated and powdered sugar.  If you don’t feel like going out and purchasing something special, you can certainly DIY by placing regular sugar into a spice/coffee grinder or food processor.  The cake flour and cornstarch also helps keep things light.

No one part of this cake is overwhelming.  It is light and gentle in nature and if you’ve never treated yourself to such a cake, I highly recommend it.  It also reminds me of the Asian bakery style cakes that are slathered in fresh cream and studded in glittering, glazed berries.  Which brings me to the point of versatility.  I whipped up tiny cakes today but they could certainly be transformed into a full size beauty by doubling up the recipe.  You could also drizzle each cake with white chocolate ganache which would be a nice pairing to the matcha.  However, it can also shine in the simplicity of a light snow fall of confectioners sugar and served with tea.

Japanese Matcha Cheesecake
 
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Author:
Serves: 6 cakes
Ingredients
  • 4 oz room temperature cream cheese
  • 2 tb room temperature butter
  • 3 tb cream
  • Zest of ½ lemon or ¼ orange
  • Pinch of salt
  • 3 room temperature eggs, separated
  • Pinch of cream of tartar {if needed}
  • ⅓ c caster sugar
  • 3 tb cake flour
  • 1.5 tb cornstarch
  • ½ tb matcha
Instructions
  1. In the first bowl, cream together the cheese, butter, cream, zest and salt. Add in the egg yolks. Set aside.
  2. In the second bowl, sift together the flour, starch and matcha. It's important to sift out the lumps.
  3. Combine the first and second bowl. Take care not to over mix.
  4. In the last bowl, beat the egg whites. You can add in the cream of tartar, if needed. When they get frothy, add in a bit of caster sugar in at a time. You are seeking soft peaks, meaning that when you lift the beaters, the points softly curl downwards.
  5. Carefully add the egg whites into the batter. Fold it in carefully as to not deflate all of the air.
  6. Bake at 350 for 25-35 minutes. My paper cups, portioned out to ⅓ cup each yielded 6 cakes.

 

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