Saturday, December 4, 2010

Chocolate Chip Cookies III

Remember I mentioned Project: Brownies earlier on? Change of plans. We decided to abandon ship and go for Project: Cookies instead. So this is a test recipe I'm doing for my team. And similarly (and hopefully, keeping fingers crossed), if all goes well, it'll come to something at year end.

This is the trusty base recipe I've used before. It's so versatile that I'm basically just throwing in whatever addons I have in the house. I've also made them smaller so I can save on the baking time, but do feel free to do drop bigger dollops of cookie dough to make bigger, even more chewy cookies. And yes I like chewy cookies - think Subway, but boyfriend prefers crunchy ones, any recipes to recommend?Chocolate Chip Cookies (adapted from Dorie Greenspan's Baking: From My Home to Yours)

280g all purpose flour
1 tsp salt (1 1/4tsp if you really like salt)
3/4 tsp baking soda
225 butter, room temperature
200g sugar
145g light brown sugar
2 tsp pure vanilla extract
2 large eggs
340g bittersweet chocolate, chopped into chips, or 340g store-bought chocolate chips or chunks

1. Preheat oven to 190°C. Line parchment paper on baking trays
2. Whisk together flour, cocoa powder, salt and baking soda
3. In another bowl, with a stand mixer or hand mixer, beat the butter until smooth for abt 1 min on medium speed
4. Add in the sugars and beat for abt 2 mins or so until well blended
5. Beat in the vanilla
6. Add in eggs one at a time, beating for 1 min before the next one goes in
7. Reduce mixer to low speed and add in dry ingredients by 3 portions, mixing only until each addition is incorporated
8. On low speed, or by hand with a rubber spatula, mix in the chocolate chips
9. Spoon the dough by slightly rounded tablespoonfuls (mine were smaller at 10g each) onto the baking sheets, leaving about 2 inches between spoonfuls
10. Bake the cookies for 10-12 minutes, or until they are brown at the edges and golden in the centre
11. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature...profit!


  1. jean take a look at bakertan latest cookie post its should be what you want =)

  2. jess: oo yah! remember seeing it. shall hop over to his recipe

  3. A recipe with no brown sugar but with caster sugar will make the cookies crunchier :D