When it comes to cookies, who could resist a chocolate chip cookie? Nope, I can't bring myself to say no. Chocolate chip cookies are so widely accepted that they are thousands of recipes out there, each with its own unique characteristics. For me, the most memorable chocolate chip cookies would be those from Subway and Famous Amos, aptly representing the chewy chocolate chip cookie and the crunchy chocolate chip cookie respectively.
I made these household favourites for the recent potluck meetup, choosing the crunchy chocolate chip cookies since they store rather well. This very recipe comes from Bakingmum. It's the first cookie I attempted to bake when I first started out and to date, it's one of the best recipes I have encountered. The magic in these cookies lies in the presence of cornflour, giving the cookies their firm crunch.
Here I present to you, these simple yet fabulous cookies from Bakingmum (I omitted the nuts, added more chips and vanilla), which could possibly pass off as a not-too-shabby version of the Famous Amos cookie. When I passed a pack of cookies to one of my friends, she immediately recognized the recipe even before munching on it. The reason? She uses the same recipe too!
Chocolate Chip Cookies ( recipe adapted slightly modified from Bakingmum)Serving size: 40 -50 cookies
Equipment and materials:
1) Stand electric beater/ handheld electric beater or wooden spoon
2) Flour sieve
3) Measuring spoon set
5) Mixing bowl
6) Wire rack
7) baking trays/ cookie sheets
125g butter softened at room temperature
75g caster sugar
60g brown sugar
1 egg, light beaten
1 teaspoon vanilla extract (use less if using a good brand) or 1/2 tsp vanilla essence
150g plain flour
1/2 tsp bicarbonanate of soda (baking soda)
pinch of salt
170g chocolate chips
Making cookie dough:
Prepare dry ingredients: Sift plain flour, cornflour, baking soda and salt together in a large bowl. Stir to ensure they are evenly distributed.
Creaming the butter: In a mixing bowl, cream butter with caster sugar and brown sugar untill light, pale and fluffy.
Adding egg and vanilla and dry ingredients: Add egg and vanilla to butter mixture. Mix to get a even mixture.
Add dry ingredients: Next, add in the dry ingredients. Mix and stop once the flour is all absorbed. A soft dough should be obtained. Scrape sides and bottom of bowl with spatula
Adding chocolate chips: Stir in the chocolate chips and ensure a well distribution.
Chilling and shaping of dough: Chill dough for 30-45 minutes to firm it up. Spoon heaped teaspoons of dough onto lined cookies trays, leaving some space between each cookie dough. Each cookie should have about 4 chips.To prevent cookies from spreading, freeze shaped cookie dough for 10 minutes (with the cookie tray/s).
Baking Cookies: Preheat oven to 180 degrees C. Bake cookies for 20-25 minutes or until medium browned.
Cooling and storing: Allow cookies to cool on their trays for 2 minutes before transferring them to a wire rack. Cool cookies completely on wire rack before storing in air-tight containers.
1) If the cookies do soften for some reasons, bake them for 10 minutes at 180 degrees C and allow to cool. The crunch will return.
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