Thursday, September 23, 2010

The classic chocolate chip cookies

Chocolate chip cookies are always a classic favourite for our family and we like to have them accordingly to our special ways. From young, my cousin and I like our cookies with no nuts. My husband like it to be soft and crumbly and dislike the bicarb after taste. Our the classic chocolate chip cookies, no nuts, no bicarb, all brown sugar... a simple cookie made accordingly to our way...



Here's the recipe from the Australian Woman Weekly, Macaroons and biscuits cookbook
(with our preferred modifications)

make 48 depending on size of cookies
250g butter
1/2 tsp vanilla extract
3/4 cup brown sugar
3/4 cup caster sugar
1 egg
340g all purpose plain flour
1 tsp bicarbonate of soda
(I replaced it with baking powder because we didn't like the aftertaste of bicarbonate of soda)
360g chocolate chip
 
I use half the recipe and replace caster sugar with all brown sugar because we want the cookies to be soft.
 
Preheat oven to 180 degrees, line oven tray with baking paper.
Beat butter, extract, sugar and egg until light and fluffy.
Stir in sifted flour and baking powder
Stir in chocolate chip
Drop teaspoonful of mixture about 3 cm apart on tray (for mini cookie size)
Bake for 12 min, cool on tray.
 

Happy Baking.

6 comments:

  1. i like chocolate chips cookies with no nuts only chocolate chips only, looks good.

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  2. Hi Zoe, may i ask 3/4 cup of brown sugar is equivalent to how many grams? Also, will adding nuts affect the texture of the cookies? Thanks in advance :)

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    2. Hi,

      My 1 cup of brown sugar is usually 180g and 3/4 cup will be 135g. Adding nuts will NOT affect the texture of the cookie batter but we just like to eat our chocolate chip cookies sometimes without any nuts :D The addition of nuts is optional.

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  3. The classic chocolate chip cookies favorites for my family too, and in this weekend I will make chocolate chip cookies by your useful way.

    ReplyDelete

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