Friday, December 5, 2014

Making Soft Chocolate Chip Cookies

It's been more than two months since I last baked something and since today is TGIF, I spared two hours in late afternoon to bake some yummy soft chocolate chip cookies (go imagine Subway's cookies now!).

I guess a diabetic Christmas spirit got into me today; hence instead of baking small as I usually do, I baked a whole recipe of chocolate cookies. And holy sweet! Now I have two big jars of cookies sitting in my dining table.

Gooey chocolate chip cookies with cinnamon sensation.

Here's the recipe that I used for making my soft chocolate chip cookies.

Soft Chocolate Chip Cookies

  • 225gr Unsalted butter, cut into cubes
  • 150gr Fine granulated sugar
  • 150gr Fine brown sugar
  • 1tsp Vanilla extract
  • 1 Large egg + 2 Egg yolks
  • 350gr Flour (plus 1-3 tbs, if needed)
  • 1 tbs Corn starch
  • 1 tsp Baking powder
  • 1/2 tsp Cinnamon powder
  • 300gr Chocolate chips or chopped cooking chocolates

  1. Preheat oven to 170 degree Celcius. I tried using the fan setting on my oven today.
  2. Sift together flour, corn starch, cinnamon powder and baking powder. Set aside.
  3. In a mixing bowl, beat butter, vanilla extract and sugar until fluffy and pale using high speed electric mixer.
  4. Gradually add egg and egg yolks into the mixture and mix well.
  5. Fold the dry ingredients onto the butter mixture by using spatula until everything is well incorporated.
  6. Stir some chocolate chips or chopped cooking chocolates into the cookie dough. Reserve some chocolate chips for cookies' topping after baking.
  7. Create small drops of cookie dough using ice cream scoop or two spoons. Place them on lined baking trays. Make sure you give enough space for the 'dropped' cookie balls on the trays as they will spread once they hit the hot oven.
  8. Bake the cookies in the preheated oven for 10-13 minutes or until golden brown.
  9. Once the cookies are out of the oven, immediately place some reserved chocolate chips on top of them. The cookies will look kind of soft when they are fresh out of the oven but they will firm up on the outside and slightly gooey on the inside when cold.

Fancy some cookies?

I didn't have enough chocolate chips for my cookies today so I poured some chopped chocolates into the cookies dough. I think my cookies today tasted a tad too sweet because I used chopped chocolates more than the chocolate chips and didn't reduce the amount of sugar used in the cookies dough. Lesson learned, the next time I bake cookies again, I will use less sugar for my cookies dough when using lots of chopped chocolates.

Anyway, as I baked way too many cookies this evening, I gave some to my neighbour's kids for their sweet treats. I will do the same again to some other neighbours tomorrow; else my sugar level would hit the roof even before Christmas starts!

Oh, did I mention that Naomi was not napping when I was busy in the kitchen doing my cookies this afternoon? It was one chaotic baking session I tell you. Both hands well covered in cookie dough, big batch of cookie dough to bake, distracted mind, a mountain of dirty baking utensils in the sink plus clingy and whiny toddler, all at one time.

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