Monday, February 4, 2013

Bite-size crunchy chocolate chips cookies

I love cookies especially crunchy ones. Last sat, I made chocolate chip cookies and finally, I found the right texture of cookies which I wanted. Bite size, crunchy and the  dough will not run when baked. In addition, the cookies are not very sweet. I am so delighted!


- 250gm unsalted butter, soften (I use lurpak)
-290gm plain flour, sift
-130gm self-raising flour, sift
-3 tablespoons corn flour,sift
-3 teaspoon baking powder,sift
-1/2 teaspoon salt
-2 eggs at room temperature
-1/2 cup granulated/fine sugar, sift
-3/4 cup brown sugar, sift
-1 teaspoon vanilla extract
-1 cup chocolate chips (add more if desire)

1. Preheat oven to 150 degree celsius and prepare 2 ungreased baking sheets.
2. Sift all flour, baking powder, corn flour and salt onto a sheet of baking paper, set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter till fluffy and pale yellow.
4. Add the sugars and continue beating till mixture is no longer gritty.
5. Add eggs and vanilla and beat on low speed until blended.
6. Add the flour mixture and mix on low speed or stir with a wooden spoon until just blended.
7. Add the chocolate chips, if using, mixing or stirring until just blended.
8. With half teaspoon scoop, scoop the dough into small balls, remove using a toothpick and place on the baking sheets, spacing them about 2 inches apart.
9. Bake the cookies until golden brown around the edges, about 12 minutes. Note: I rotate my baking tray after 5 mins. During the last 4 mins, I switched from top and bottom heating to just top heating.
10 Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely
Note: it is impt to sift all flours and the sugars to avoid clumps. If you keep your eggs in the fridge, do take them out n leave to cool at room temperature before using.

Have fun baking!!