dimanche, juillet 25, 2004 Some people have asked me for the cookie recipe I use. I can't remember if I've posted it before, but here it is again - enjoy!You will need two large mixing bowls - one for the dry stuff, the other for the wet stuff. THINGS YOU SHOULD KNOW: * 1 cup = 250g * Yes, baking powder and baking soda are different things. INGREDIENTS: 1 cup (2 sticks) softened butter (or 250g, which is one Singapore packet) 1/2 cup granulated sugar 1 1/2 cups packed brown sugar (if you're in Phoon Huat, get the lighter brown one, not the super dark brown one) 2 eggs (three if you've got teeny eggs) 2 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 twelve-ounce bags semisweet chocolate chips (or be mad like me and just whack as many as you want... more chocolate! You can add nuts if you want also.) 1. Preheat oven to 350 degrees. (It's really, really important to pre-heat the oven okay? Don't be lazy. Oh, and if you're using one of those tiny toasters, the dimensions of the oven are smaller, so the timing isn't the same - maybe 5 minutes will give you good cookies already, so keep an eye on your first batch for "your" cookie baking time if you're using a toaster.) 2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. 3. In another bowl, mix together the flour, salt, baking powder and baking soda. (MAKE SURE YOU SIFT! Gives you better cookies, and you won't end up tasting flour in your cookies.) 4. Combine the wet and dry ingredients. (SLOWLY. Don't just dump in all the flour, scoop it in a few tablespoons at a time and mix well.) 5. Stir in the chocolate chips. 6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. (Or be like me, just dump it in and cut it later to brownie-sized pieces.) Don't make the layer too thick or else the inside won't be cooked at all while the outside is burnt to a mess of carbon. 7. Bake for 9-10 minutes or just until edges are light brown. (http://www.topsecretrecipes.com) Makes 30 cookies. * You can use less butter, like maybe 150g-200g, to make it less oily, or substitute with margarine. * I normally dump the butter into the microwave until it's super soft, almost oil, then start mixing. Or you can be hardworking and take it out of the fridge first. :) I always forget, then get impatient. * If you wanna make it more cake-y, you can put in one more egg (if your eggs are big), or two more (if you have small eggs.) [Cookie Recipe] |
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