Thursday, March 04, 2010

Chocolate Chip Cookies

Now here is something I love..chocolate chip cookies. But store bought ones..they somehow just don't make me all that happy!! The packeted ones are usually be all too crunchy or the cafe ones are unfreshly soft. I always wished they could come in a certain texture, not too crunchy at the same time not to soft. Firm but still melts in your mouth. And there came my quest for the search of the perfect chocolate chip cookie that WOULD make me happy =) So what do we do......??

YES! We hunt high and low for that particular recipe and if we're still unable to attain the "right crunch" satisfaction, we come up with our own version. And so I did, after several attempts of a bit of this and a bit of dream chocolate chip cookie became was developed! Here it is, my very easy and quick chocolate chip cookie recipe. For this particular session, I've not only incorporated the usual chocolate chips, but also chocolate chunks and coffee chocolate chips.

Simple ingredients needed for this simple yet yummy cookies.

*makes 12 perfectly sized cookies if followed my ice cream scoop method

130g plain flour
45g good quality cocoa powder
1/2tsp baking powder
Pinch of salt
130g brown sugar
120g unsalted butter, room temperature
1 egg
1tsp vanilla extract
1 to 1 1/2 cup chocolate chip


1. Preheat oven to 175c. Line baking pans with parchment paper.
2. In a bowl, sift together flour, cocoa, baking powder and salt. Keep aside.
3. Cream butter and sugar with electric mixer until light and fluffy.
4. Add in egg and vanilla. Beat until mixture just incorporated.
5. Add in sifted flour and beat until just incorporated.
6. Stir in chocolate chips.
7. Scoop cookie batter with a small ice cream scoop and place on a prepared pan. Make sure to space them about 2 inches apart as they'll expand during baking.
8. Bake for about 10 minutes for a soft center cookie or 18 minutes for a solid but not too crunchy texture.
9. Allow to cool completely and BON APPETIT!
*keeps well in an airtight container for about 2 to 3 days

Note the spacing between the scooped cookie batter, I've only placed 4 scoops in a pan.


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