So I’ve come to realise baking cookies can be quite tricky. I mean making the cookie dough part is kinda easy but once it gets into the oven, that’s when you lose control.
I’ve made cookies that have:
Burnt at the base
Come out in uneven shapes
Come out in uneven colours (the top is brown but the rim of the cookie is brown-er
Not spread out as thinly as seen in the recipe book
So with this recipe, I found that the cookies did not spread out as thinly as in the recipe book. So that was the only bummer, cause I wanted them to look like how they did in the book, all large, perfectly round with a medium thickness (ala the Subway cookies).
But they turned out like how most of my cookies usually do. Not too large, round here and there with a slightly-more-than-I-like thickness. Looks aside they tasted great. I really liked them. While I just made a batch of crunchy cookies, I was looking to make one with a slightly more soft and chewy texture. And these cookies are just that.
I got this recipe from an awesome cook book my sister gave me for Christmas. I must say that the photography in this book is top notch. It really makes me want to be a food stylist if there is such a thing. The recipes are targeted at beginners and they start with the simplest recipes such as omelettes and mash potatoes and progress to more advanced recipes such as lasagna.
Chocolate Chip Cookies
Source: beginners, STEP-BY-STEP; the perfect guide for new cooks
What you need:
175g plain flour
1tsp baking powder
125g soft margarine [I used butter]
85g light muscovado sugar (I used the regular brown sugar I had)
55g caster sugar
½tsp vanilla extract
125g plain chocolate chips
What to do:
Preheat the oven to 190C. Lightly grease two lined-baking trays [I use 1 baking tray and bake them in two batches]
Place all the ingredients in a large mixing bowl and beat until well combined. [I usually beat the butter and sugar first, add in the egg and beat, followed by the vanilla essence and mix, then lastly sift in the flour and baking powder, then add in the chocolate chips and stir]
Place tablespoons of cookie dough on the baking trays spacing them well apart to allow for spreading during cooking.
Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown. [I baked them for about 12 minutes]
Using a palette knife transfer the cookies to a wire rack to cool completely. [I usually leave the cookies on the tray for 5 minutes after I take them out (to continue the cooking process) and only transfer to wire rack after].
I liked the soft and chewy texture of the cookies.
Overall, I would make it again but would use this recipe if I wanted the crunch factor.
Lastly I would like to wish all my readers a Happy Chinese New Year!