When I got back from work last night, all I thought about was my chocolate chip cookies. This was all despite me already half sick or half dead from the flu bug. Nevertheless, the only reason I didn't sleep a tad earlier was because I had to make the batter so that it could chill and I could bake it the next day ;P
Well, this is the first time I'm experimenting to bake a cookie the next day after the batter is chilled. Of course, you could bake it after it's chilled for a few hours too.
Recipe was taken from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies. She has so many different types of chocolate chip cookie recipes. I just simply chose the most basic one she loved and tried it.
Recipe adapted from Alice Medrich
- 281g plain flour
- 1 tsp baking soda
- 1 tsp salt
- 226g unsalted butter
- 168g caster sugar (reduce to 120g if you don't like ur cookies to be too sweet)
- 150g brown sugar
- 2 eggs
- 1 tsp vanilla extract or 1/3 vanilla pod
- 1 box choc chips
- Combine flour and baking soda in a bowl and mix together thoroughly with a whisk.
- In a large saucepan, melt the butter and let it cool for a while.
- While the butter is still warm, pour in the caster and brown sugars, vanilla extract and salt and combine well.
- Mix in the eggs.
- If you like, pour the whole mixture into a big bowl and stir in 1/3 flour mixture and mix well. Stir in 2nd batch of 1/3 flour mixture and mix well again. Finally, stir in final batch of flour mixture and mix until all the mixtures are incorporated.
- Stir in the chocolate chips and chopped nuts (whichever type you like).
- If time permits, it would be good to put your dough into the fridge covered with gladwrap for 1-2 hours or better still, overnight.
- Preheat oven to 180 degree celsius. Position your racks in the lower third of your oven.
- Remove your dough from the fridge to soften for about 1/2 hour or so.
- Scoop rounded tablespoons of dough and place them about 3 inches apart on your baking paper (no need to grease your tray already).
- Bake for 9 to 11 minutes (depending on the heat of your oven - mine took about 9 minutes).
*You can bake your cookies until the cookies are golden brown at the edges and don't look wet on top.
**Remove your tray from the oven and let the cookies cool on the wire rack completely.
***Remember to let your cookies cool complete before storing or stacking. They can be kept in an airtight container for several days.
For those who are making this cookie, if you are using an OXO cookie scoop like me (mine was the small one), you probably still have to half your cookie dough for each scoop because the cookie SPREADS like huge. When I half-ed it, it turned out alot better. A mental note for myself, reduce the sugar to probably 250g or so. 300g sugar is way too sweet for a cookie batter isn't it? Not sure about you but even when I have drinks or bubble tea or even soya bean milk, mine is always with the least amount of sugar.
Chocolate chip cookie 1.0 turns out pretty well without much disaster.
More cookies coming right up!!
After a night, the choc chip cookie first turned out to be firm and hard like famous amos cookies. But probably after opening the container of cookies a few times, air started to seep in. I figured I need to use push-button tupperware to store these cookies in future. At least I have conquered my fear of baking cookies - one that I see as a chore. But I figured I'll bake more cookies and various versions in future.