Sunday, 22 December 2013

Mia's Recipe: Crunchy Chocolate Chip Chocolate Cookies

It has been a while since I've baked, being bogged down by many other nitty gritty issues recently. I had actually planned to bake some rainbow cake in a jar for my colleagues as x'mas presents but somehow chucked that idea into the refuse chute.... :( 
Nevertheless, I still have to share this recipe I've tried a while ago. It's CRUNCHY chocolate cookies with chocolate chips! 

Let's get on with the ingredients you'll need:

1. Butter - 125g
2. Brown Sugar - 50g
3. Caster Sugar - 40g
4. Semi Sweet + Unsweetened Baker's Chocolate, MELTED - 125g
(you can tweak the ratio you want by yourself to get varying level of sweetness)
5. Vanilla Extract - 1 Tsp.
6. Egg - 1 no.
7. AP Flour - 150g
8. Cocoa Powder - 30g
9. Baking Soda - 1 Tsp.
10. Salt - 1/2 Tsp.
11. Chocolate Chips - 100g

This recipe will give around 4 sheets of 16 bite sized cookies each.

First up, if you do not have baking soda on hand, you can always substitute it with 2.5x to 3x (actually in terms of actual content, it's 4x, but it might change the texture of your cookie if you used too much) of Baking Powder. But it's always better to stick to Baking Soda. 

First up, cream the sugars with the butter (soften, at room temperature) until it turns light and fluffy. 
Add the melted chocolate after it has cooled down (I did this because I didn't want my butter to melt along with the hot chocolate mix. Plus, we gotta wait for it to cool to add in the egg eventually) and stir well until thoroughly mixed. 
Crack in the egg and add in vanilla extract. Mix well. 
Add all the dry ingredients into a bowl and sift well. Fold in the dry ingredients into the wet ingredients until just combined. 
Add in the chocolate chips and fold until just combined.Remember, do not overmix!

Drop heaping teaspoonfuls of the batter onto a greased cookie sheet and bake at 170 degree Celsius for 25 mins. 
Do tweak your baking time depending on your oven and size of your cookies. The batter is also very firm so you can either work with your hands or with two spoons. 



After reading up on whether keeping the cookie batter overnight will produce better tasting cookies, I've decided to do an experiment on it. I separated my batter into two batches and kept half of them in the fridge overnight, wrapped in cling wrap.
My verdict is, there is no difference. However, a cookie batter can typically be kept in the fridge for up to 7 days or in the freezer for up to months. So for convenience sake you can always prepare more batter to keep in the freezer and bake them as and when you crave for some freshly baked cookies. But taste-wise, I'll say skip it. 

Till then,
Mia

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