Wednesday, January 14, 2009

Chocolate Chip Cookies

Jayne's afternoon tea break - a cup of banana fresh milk, and few pieces of our home baked chocolate chip cookies.

I do have any fancy baking applicances, this hand-held mixer is from my mother, a very old fashioned type of mixer whereby one can feel the virbation after holding on for a while. Jayne is always the one who enjoys holding it, nothing beats the fun of it ! I cant find any big enough bowl to use, hence i get this plastic bowl ? No, is not a bowl, is actually a type of mesuring "pail" as there are the "cc, ml, gm"printed on one side of the "bowl" I bought it long time ago and cant remember where.

'T was sticky at first, she has to use a chopstick to "dig" out the mixture, and later it becames not like the pic on the receipe, as firm as "play-doh".

When i put in the tray, the shape was nice and round but then, after a while it spreaded and becames flat.

I wondered why ? It must has something to do with that "watery" mixture (i guess).

Overall, the taste and the crunchy was there. I put the cookies in a air-tight tupperware container, and let Jayne bring it to school to share with her friends. Guess what - everyone was asking for more.....
Ingredients :
125g butter
150g soft brown sugar/ 125g fine sugar
180g plain flour
20g cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1 egg - grade A (beaten)
1/2 tsp vanilla essence
100g chocolate chips
50g walnuts (roasted, chopped)
For deco :
50g chocolate chips
Method :
  1. Combine ingredient A and B together in a mixer. Blend well, add in ingredient C to mix into a dough. Add in ingredient D.
  2. Scale the dough at 7g per portion and shape into rounds. Leave on lined baking tray, spaced apart. Press cookies lightly to flatten and press some chocolate chips on surface.
  3. Bake cookies in a preheated oven at 150°C for 10-15 minutes. Cool and store in airtight jars.


Ruinwen said...

They look delicious! :)

Lois said...

try freezing the dough before baking. it helps to prevent over spreading