Tuesday, August 31, 2010
Crunchy Chocolate Chips Cookies
I seldom bake cookies as most of my family members are not cookies monsters except my brother. Always, most of the cookies will go into his stomach. I am surprised that dear daughter doesn't fancy on cookies (I thought most kids will love cookies?) too, she will consume only when she can't find other food that she wanted to eat, when cookies are the best choice among limited selection.
I am thinking to bake some cookies for teachers' day so hunting for crunchy cookies recipes. I had shortlisted Williams Sonoma's recipe that I chanced upon at All That Matters since she had positive comment on it. I googled and found out that there are many raving about this recipe and commented that this is the best crunchy chocolate chips cookies, so how can I not baking it!
Williams Sonoma's recipe that adapted from All That Matters.
Ingredients : (for about 80 cookies, dough weighed of 10-11g each, baked cookie size approximately 5-6cm)
190g plain flour
30g cornflour (Rei tweaked the recipe by using this but since I can't find my cornflour so I followed the original recipe using all plain flour instead)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
125g unsalted butter, at room temperature (if using salted butter, omit salt)
125g granulated sugar (I reduced to 110g)
105g packed light brown sugar (I reduced to 95g)
1 large egg
1 tsp vanilla essence
185g semi-sweet chocolate chips
125g walnuts, toasted and chopped [optional] (I dun ve walnuts so replaced with pink chocolate chips)
1. Preheat oven to 180 degree and have ready 2 ungreased baking sheets.
2. Sift flour, baking powder, baking soda and salt onto a sheet of waxed 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 egg 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 and the walnuts, if using, mixing or stirring until just blended.
8. With dampened hands, shape the dough into small balls 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.
10 Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely.
The cookies are crispy and crunchy, indeed very delicious. However the taste is too sweet for me even though I have cut down on the sugar, I need to further reduce the sugar next time. If not of the sweetness, I can definity gobble up many at one go (lucky for my waist :P).