I baked these cookies as one of the bakes for my son's school. Another year of Mid-term Parents/Teachers conference Day. We will meet teachers and find out how is our son's progress in school. As long as he is happy and keen to learn I'm happy :)
These cookies are soft in the center and had cakey texture. In order to make my work easy I replace chocolate chunks with chips, save chopping trouble. I found that the baking soda is a little bit too much as I can taste it in the cookies.
I’m linking this post for this month blog hop event, Cook like a Star, organised by Zoe, Bake for Happy Kids.
Adapted and slightly modified from Contessa Barefoot, Chocolate Chunk Cookies
Ingredients:
(A)
110g unsalted butter, at room temperature
100g castor sugar
(A)
110g unsalted butter, at room temperature
100g castor sugar
(B)
2 teaspoons pure vanilla extract
2 eggs, at room temperature
2 teaspoons pure vanilla extract
2 eggs, at room temperature
(C)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking soda
*I think can reduce to 1/2 teaspoon
1/4 teaspoon salt
1 20g chocolate chips
1/4 teaspoon salt
1 20g chocolate chips
Methods:
1. With electric mixer cream the butter and sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well.
2. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. (I mix by hand with spatula)
3. Fold in the chocolate chips
4. Drop the dough on a baking sheet lined with parchment paper, using a 1¾ -inch-diameter ice cream scoop or a rounded tablespoon. (Mine is smaller, about 1½ teaspoons)
5. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (Mine 11-12 minutes).
6. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
1. With electric mixer cream the butter and sugar until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well.
2. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. (I mix by hand with spatula)
3. Fold in the chocolate chips
4. Drop the dough on a baking sheet lined with parchment paper, using a 1¾ -inch-diameter ice cream scoop or a rounded tablespoon. (Mine is smaller, about 1½ teaspoons)
5. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (Mine 11-12 minutes).
6. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
I can see that these cookies are the "cakey" kind, not the usual crispy kind.
ReplyDeleteMy family and I hate the after-taste of bicarbonate of soda and if possible, I replace it with baking powder.
Chocolate chip cookies, I like! From the photo, the cookies reminded me of scones. Do they somewhat taste like scones?
ReplyDeleteOh so nice to bring goodies to school. Agreed with Zoe, baking powder dun that that strong smell than bicarbonate soda.
ReplyDeleteWe love chocolate chip cookies but I agree a strong after taste of soda or sometimes even baking powder, can be quite a put off.
ReplyDeletelooks yum
ReplyDelete