Chocolate Chip Cookies =D


These Chocolate Chip Cookies are all what you need after a long tiring day  with a big cup of hot chocolate or a tall glass of milk ❤ Your kids will also love them in their lunchboxes or share with their friends as an after school snack. Instead of regular chocolate chips, you can also use chunks of chocolate to add to the batter, change the recipe a little bit to create the beautiful, crispy Chocolate Chunk Cookies.

In the original recipe, 270 grams of chocolate chips are used, but I only use 100 grams, not only because I just have 100 grams left, but I think 270 grams are a little bit too much, the cookies will taste like normal chocolate cookies. I wanna feel the natural sweetness of the batter, the crunchiness of the edges and I’m absolutely satisfied with the cookies I made. Rich, chewy cookies with some pieces of chocolate chips with caramelized, crispy edges, they are amazingly mouth-watering =p~

     Ingredients:

1 cup (226 grams) unsalted butter, room temperature

200 grams granulated white sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

100 grams semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

     Method:

     Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white sugar and beat until fluffy (about 2 mins). Beat in eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl.

In a separate bowl, sift of whisk together the flour, baking powder, sugar and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 mins)

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10-14 mins, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen- 3 inch round cookies.

Thank you for reading this post ^^

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