Tuesday, September 15, 2015

Chocolate Chip Cookies (Salted?)

Who don't like chocolate chip cookies? This recipe create crispy edge and chewy center chocolate chip cookies. However, if you prefer crispier cookies (no chewy center) extend baking time 1 to 2 minutes more than specify in the recipe.

For this recipe, I melted the butter because I forgotten to leave the butter at the room temperature to soften. With this melted butter, I notice that the mixture appear to be slightly wet. I refrigerate the mixture in the refrigerator for 20 minutes before I shape it and baked. If you have extra minutes to spare and forgot to leave the butter out, you can melt butter in microwave and leave it cool at room temperature.

Sorry for the lack of pictures, and Oh! this recipe gave me about 45 pieces of chocolate chip cookies of that size (please see picture above).

  • 1 cup (250g) butter, room temperature to soften (I used salted butter)
  • 1 1/2 cups brown sugar (packed)
  • 2 eggs (room tempreture)
  • 2 tsp vanilla extract
  • 3 cups self raising flour
  • 1/3 cup chocolate/ cocoa powder
  • 1/2 tsp salt
  • 2 cups semi sweet (dark) chocolate chip
  • Seasalt to sprinkle if you are after salted chocolate chip cookies
  1. Preheat oven at 180 degree Celsius and line tray with baking paper or grease the tray.
  2. Wet ingredients: Cream butter and brown sugar. Add eggs, one at a time and whisk till combine. This will loosen the mixture. Add in vanilla extract and combine. Set aside.
  3. Now, it's time for dry ingredients. In another bowl combine well self raising flour, chocolate powder and salt.  
  4. Add dry ingredients into wet ingredients in 3 additions. Mix well after each additions. 
  5. Once done, add in chocolate chips. I use chocbits that could hold it shapes for baking. Mix well.
  6. I refrigerated the cookie dough for 20 minutes because instead of soften the butter at room temperature, I've melted the butter in microwave.
  7.  After 20 minutes (cookie dough have firmed up), I use tablespoon for size and shape it to round. Place the shaped cookie dough on the baking tray 1 inch apart because the cookie will expand in the oven. 
  8. Bake for 12 - 13 minutes depending on the size of the cookies and your oven. Or I shall say bake until the side is golden. Once ready, remove for the tray from oven let the cookies cool down a bit before carefully remove the cookies to cooling rack. 
  • For Salted Chocolate Chip Cookies sprinkle some seasalt on the shaped cookies dough before you bake it.
  • I find that refrigerated cookie dough did not flatten as much and it appear crispier.

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