Chocolate chip cookies (v2, less sugar)

 

This is a softer, less sugar version of the previous chocolate chip cookies recipe.

Ingredients

24 pieces

• 180g Flour
• 100g Brown sugar
• 113g Butter, fully melted
• 1 pinch Salt
• 1/4 tsp Baking soda (see note)
• 1 Egg
• 60g Chocolate chips

Steps

1. In a large mixing bowl, sift in the flour, add all of the dry ingredients and combine
2. Add the egg and melted butter and combine until it becomes a uniform dough
3. Mix in chocolate chips
4. Shape the dough into small balls of 25g each and press down onto a baking tray to make them disc-shaped. The cookies in this recipe spread out only a little bit (~10-20%).
5. Bake at 375°F (if using oven's built-in temperature. An in-oven thermometer should measure about 350°F) for 10 minutes

Notes

• The resulting cookie is not exactly the molten and chewy texture you get from shops, because we reduced the brown sugar and butter amount
• We added 3/4 tsp baking soda, and the bitter taste was a bit strong. I preemptively modified the recipe to 1/4 tsp above.
• We baked our batch at 375°F, as measured by an in-oven thermometer but the result is a bit overcooked. I have adjusted the recipe to 375°F as measured by the oven's built-in temperature, which roughly corresponds to 350°F.