10 April, 2015
Chocolate chip cookies
Cookies, my all-time favourite snack to make. Mix in some butter, brown sugar, flour, eggs and a handful of chocolate chips and there you go. No need of special techniques, so even kids can make these on their own. I like the fact that we can be creative by introducing different ingredients to make it interesting. But once in a while, you have to indulge in them in their most original form.
If you don’t have chocolate chips, roughly chop a dark cooking chocolate bar instead. Chopped chocolate chunks gives a different chewy texture which some prefer over the chips.
- 225g butter
- 140g granulated white sugar
- 170g firmly packed brown sugar
- 2 large eggs at room temprature
- 1 teaspoons vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1 1/2cups of semisweet chocolate chips
- Preheat the oven to 180 °C.
- Prepare two cookie sheets lined with baking paper or silicon mat.
- Cream butter and sugar in a bowl of a mixer.
- Add eggs one at a time, clearing after each addition.
- Add vanilla and mix.
- Mix flour and baking powder and add in to the batter and fold to combine.
- Fold in the chocolate chips.
- Batter should be thick and should hold shape. If not, refrigerate until it’s hardened.
- Scoop batter balls (40g-50g) on to the sheet and lightly press on top.
- Leave enough space for cookies to spread while baking.
- Bake for 15- 20 minutes or until cookies are set and browned.
- Cookies may feel soft, but they will continue to cook and dry out while cooling down.
- Let cool on a wire rack.
- Store in a air tight container in a cool dry place.
- 4 dozens