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Saturday, November 17, 2012

Chocolate Chip Cookies 2.0

As our charity event is nearing, I decided to do a pre-charity order. In case you are wondering what charity event this is. As part of my company's corporate social responsibility program, we will have a yearly charity event where employees can participate to sell their bakes, handicraft or anything that we can buy/make/order just to raise funds for the selected charity organization that our company has selected. This is my 3rd or 4th time participating in it (can't quite recall how many times was it) and for 2012, we are contributing to Children's Cancer Foundation



Early in the morning, Mr G and I set off to Perling Indah to purchase our baking ingredients for this year's bake - brownies and chocolate chip cookies. We had a pleasant surprise as the lady owner has gladly given us a huge discount off the total bill as part of her contribution to the charity organization. Thank you very much for that. Yes, kind souls definitely exist.

If you had earlier read my Chocolate Chip Cookie 1.0, you would realised that it was a chewy cookie mainly. In case you are wondering how does a chewy cookie taste like, Subway cookies would probably be the closest bet. After some survey as well as research, I finally found my famous amos-alike cookie recipe. You can read up more on my next post for cookie 101 to know more about cookies - types, ingredients, techniques etc.

prepping my cookie cooling racks

baked chocolate chip cookies

Rest assured that however unappealing the above picture of the baked cookies may look, they are sure crunchy, buttery and boasts of chocolate chips ;)

Recipe adapted from Baking Mum

Ingredients:

125g soft butter
75g caster sugar
60g brown sugar
1 egg (about 60g)
1 1/2 tsp vanilla essence
150g plain flour
45g cornflour
½ tsp bicarbonate of soda
pinch of salt

170g chocolate chips

Method

  1. Cream butter with both sugars. Beat egg with vanila and add to butter mixture. Mix well.
  2. Sift flour, cornflour, bicarbonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in nuts and chocolate chips.
  3. Refrigerate for at least 30 minutes to prevent your dough from spreading too much.
  4. Preheat your oven to 180 degrees celsius for about 10 minutes.
  5. Using 2 teaspoons, place cookie dough in small dollops on baking tray covered with baking or greaseproof paper. As a gauge, you can put about 9 dollops on a standard baking tray and flatten lightly with a fork if you wish.
  6. Bake for about 20-25 minutes.**
  7. Remove cookies to wire rack to cool.
  8. Once cooled completely, put the cookies into an airtight container to retain crunchiness and freshness.
**For my oven which gets hot really fast, I only had to use 12 minutes each time.

My comments - if you like cookies from Famous Amos, this would be your best bet. However, a point to note would be to keep it in an airtight container once it's cooled completely and it tastes best the next day.


Check out my readily packaged chocolate chip cookies ready for sale!!!
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