We can never resist a good chocolate chip cookie. During the Labour Day holiday, we made these soft, vintage chocolate chip cookies - they were crisp around the edges and soft and chewy on the inside. So so good, especially with a glass of cold milk!
This recipe is definitely a keeper - easy to make, and kids can join in the fun. For rustic-looking cookies, simply place teaspoonfuls of batter onto the baking tin, but for a refined cookie, then roll gently with your hands to form a ball. For best tasting cookies, I find that they take a mere 10 minutes in my oven to bake. If you prefer them slightly crunchier, then bake for a further 2-3 minutes.
Kids requested a mix of dark, milk and white chocolate chips in the cookies - the amount of chocolate chips used in this recipe is definitely generous so you get a mouthful of them everytime you bite into a cookie! :D
Baby D says "yum yum"
Soft, Vintage Chocolate Chip Cookies
Recipe by Baby Sumo, adapted from here
Preparation time: 20-25 minutes
Cooking time: 10 minutes
Makes 50
Ingredients
150g salted butter, softened
80g soft brown sugar
80g caster sugar
2 tsp vanilla extract
1 large egg
225g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
200g chocolate chips or chunks
1. Preheat the oven to 190°C (no fan). Line two baking trays with non-stick baking paper.
2. Using an electric mixer, cream the butter and two sugars until fluffy . Beat in the vanilla extract and egg until incorporated.
3. Sift the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.
4. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. If you want more evenly-shaped cookies, just form into a rough ball using your hands.
 |
| Our cookies are ready for the oven :) |
5. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.
6. Store in airtight container once cooled completely. These cookies will keep for up to a week.
Note: I used a mix of dark, milk and white chocolate chips as per kids request. I find that the best texture is achieved when the cookies are baked for 10 minutes.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
*This recipe was featured on Asian Food Channel's FB page on 8 June 2014.
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
*This recipe was featured on Asian Food Channel's FB page on 8 June 2014.
No comments:
Post a Comment