Baking #1 : CHEWY CHOCOLATE CHIP COOKIES
Okay...
I'm not much of a chef or a baker but I do love testing my limits so recently I started this thing where I try to cook and stuff and I made this cookie recipe which is the absolute bomb. It's tastes of just the right amount of sweet and chocolatey and chewy.
INGREDIENTS
¾ cups (7½oz/225g) light brown sugar
¾ cup (6oz/180g) white granulated/caster sugar
2½ cups (12½oz/375g) all-purpose flour/plain flour
1½ tsp salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract, optional
2 cups (12oz/360g) bittersweet chocolate chunks
PROCEDURE
In one bowl, mix and whisk together the flour, salt and baking soda. Set it aside.
In another bowl, melt the butter and mix in the white and brown sugar until everything is well combined. Whisk in the egg one at a time, making sure that the first is mixed well before adding the next one. This is also the right time to add your vanilla extract to the mixture.
Add the dry ingredients with the wet ingredients and mix it well with a spatula, making sure that there are no more dry ingredients left at the sides or the bottom of the bowl. Stir in the chocolate chips.
NOTE: The dough may be soft but don't add any more flour. It needs to be chilled before baking for at least an hour. You can keep the dough in fridge for at most 7 days. The flavor and texture gets better in time
Scoop balls of the cookie dough in a parchment-lined baking sheet or greased with butter, dusted with a little bit of flour. This is to avoid the cookies from sticking to the baking sheet. Leave space in between the cookies so they can spread out while baking. This recipe makes about 15 cookies.
Bake the cookies at 375oF (190oC) for about 12 minutes, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughie in the middle. It is really important you don't over bake these cookies otherwise the won't be soft in the middle. Let is cool for at least 5 minutes before transferring it to an air-tight container at room temperature for up to 3 days.
NOTE: Since the daw also freezes well, you can keep the raw dough in the freezer for up to 8 weeks
Give this recipe a try. Pair it up with a cup of tea on a late afternoon and it is absolute heaven. Enjoy!!!