Sunday, June 6, 2010

Take Your Pick: Chocolate Chips Cookies



I was tempted to bake and eat chocolate chip cookies after seeing XP's pictures. So happens that my sister requested for chocolate chip cookies as well. I had intended to take a break from baking today, but it's a rare chance for me to bake something that someone else wants to eat, so I jumped at it and made 2 small batches of cookies.


The first batch: chocolate chips + walnuts + almond silver cookies. I opened up my pack of Hershey's mini chips and I find them not as sweet as the Ghirardelli ones.
With the large amount of nuts, the cookies are not too sweet, which is fantastic for us. The texture is smooth and crunchy.

Ingredients (makes about 24 bite-sized cookies):
55 g butter, softened
50 g caster sugar
1/2 egg, lightly beaten
1/2 tsp vanilla extract
90 g plain flour
45 g semisweet chocolate chips
45 g chopped nuts (I used mixture of walnuts and almonds)

Method:
  1. Preheat oven to 180degC. Line baking trays with parchment paper.
  2. With an electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
  3. Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.
  4. Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips and nuts.
  5. Roll balls of dough and place them onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
  6. Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.
Adapted from HHB's Chocolate Chip Drop Cookies.


The second batch: chocolate chips + walnuts + oatmeal. This is also not very sweet but the texture is grainy and crunchy due to the oats.

Ingredients (makes about 24 bite-sized cookies):
45 g butter, softened at room temperature
12 g caster sugar
12 g brown sugar
1/2 egg, lightly beaten
1/2 teaspoon vanilla extract
1/8 teaspoon salt
50 g plain flour
50 g oatmeal or roll oats (I used Quaker quick cooking oats)
10 g semi-sweet chocolate, finely chopped
25 g walnuts, chopped
30 g mini chocolate chips

Method:
  1. Preheat oven to 190degC. Line baking trays with parchment paper.
  2. With an electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
  3. Dribble in the egg gradually. Mix well after each addition. Add in salt and vanilla extract, mix to incorporate into the batter.
  4. Sift the flour over the batter, fold in with a spatula.
  5. Add oatmeal, chopped chocolate, walnuts and mini chocolate chips. Mix well with the spatula.
  6. Roll balls of dough and place them onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
  7. Bake for 8~10 mins or until golden. Transfer to a wire rack to cool completely. Store in air-tight containers.
Adapted from HHB's Chocolate Oatmeal Cookies.

I prefer the oatmeal version while my sister prefers the smoother cookies. And I think I'm addicted to my own cookies...haha. So which would you prefer?

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