Well, I didn't intend to put this up as a recipe post, but in the end I just decided to (for my own record's sake) so here's a super quick and short post!
To be honest, I have no idea how many cookies I can get out of this recipe because I've not finished baking the entire batch of dough (more than half of it is currently still frozen in my freezer) even after using part of it as my baked cheesecake base. That idea came out pretty fail, by the way, because the low heat required to bake off the cheesecake is not enough to give you a crunchy cookie base, which was what I want to achieve. But if you like a soft, severely underbaked, chewy and gooey cookie base, then go for it.
Anyway, to get at least an estimated a dozen huge (subway sized) chocolate chip cookies, you'll need:
100g unsalted butter
70g shortening (preferably butter-flavoured)
75g dark brown sugar
115g castor sugar
(I substituted part of this with stevia)
125g plain flour
60g top flour (or cake flour)
1 large egg
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
180g chocolate chips
(I used semi-sweet & 72% dark mixed)
recipe adapted from modernhoney.com
First up, melt your unsalted butter in a pot over the hob and let it simmer until browned. Then, take it off the heat and set it aside to cool, before beating in the shortening and sugars until creamy.
Add in the egg (at room temperature) and vanilla extract, and mixed until well combined before sifting in the the rest of the dry ingredients (except chocolate chips) in 2 to 3 batches, folding until most of the flour cannot be seen.
Then, add in your chocolate chips (or you can use chocolate chunks, up to you) and fold until just combined.
And I'm pretty sure nobody needs to bake off a dozen huge-ass chocolate chip cookies at one shot, unless you're having a party, so just portion out the amount of dough you wish to bake off for now, and wrap the rest tightly in clingwrap and pop it into the freezer. That should give you ready-made chocolate chip cookie dough for the next couple of weeks!
Do note that cooking time will differ depending on how big or small you portion out your cookies to be, I made mine with 3 flat tablespoonfuls of dough each.
The cookie dough has a pretty high fat content (170g of butter and shortening!) and also because HappyCall is a non-stick pan, there's really no need for you to add in anymore butter or cooking spray. Just warm up your pan for a little (needs not be very hot, just barely warm), and then press your cookie dough (I shaped mine into about slightly more than 0.5cm thick) onto the pan. Snap your HappyCall pan shut and lower your heat down to the lowest heat and cook for about 8 to 10 minutes, or until the side has turned golden brown.
Now, the reason why I used HappyCall pan is because the cookies will still be very soft and crumbly, so flipping them will be a b*tch! With HappyCall, you simply just flip your entire pan around and set it back onto the hob! It's that easy!
Cook your cookies for another 8 mins or so, until the side turns golden brown as well.
At this point, the cookies will be fully baked (this is a slightly crunchy, crisp cookie so you need not worry about over-baking it that much) but they will still very extremely fragile. Leave it on the pan to cool for at least 3 to 5 minutes before attempting to pick it up. The cookies will firm up and turn crisp upon cooling down.
Till then,
Mia Foo
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