Years back when I was job-seeking, I didn't have much to do at home, apart from sending out my CV and going out for job interview. It was really boring at home waiting for my potential employers to call...
My extreme boredom has prompted me to create an ideal cookie recipe by trial and error and in my Keroppi (*see below) notebook, I wrote "my favourite chocolate chip cookies: 1/2 cup butter, 1 cup brown sugar, 1 egg, 1/4 tsp vanilla, 1 1/4 cup plain flour, 1/4 tsp salt, 1 tsp baking powder and 150g roughly chopped chocolate". Strangely, I was shocked to see that the chocolate chip cookies recipe from the book, The Hummingbird Bakery Cookbook by Tarek Malouf, is very similar to my experimental cookies. I was excited showing my husband the similarities and his eyebrows raised instantly with his skeptical look. For a second thought, my husband came to me later and said "Hey, where not bake these cookies again? I think that I really miss eating these cookies..." and here they are...
I've baked the Hummingbird Bakery's version with chocolate chip and my version with chopped chocolate. We think that both versions taste quite the same but my son likes the Hummingbird Bakery's one more because they are sweeter with lesser amount of dark chocolate.
|The Hummingbird Bakery's Chocolate Chip Cookies|
|My self-formulated Chocolate Chip Cookies|
Here's the recipe from the book, The Hummingbird Bakery Cookbook by Tarek Malouf
(with my version in blue)
225g unsalted butter, at room temperature (250g)
350g soft light brown sugar (360g)
2 eggs (same)
1/4 tsp vanilla extract (same)
400g plain flour (375g)
1/2 tsp salt (same)
2 1/2 tsp bicarbonate of soda (2 tsp baking powder)
225g dark chocolate, roughly chopped (300g dark chocolate)
Preheat oven to 170°C. Put the butter and sugar in a free-standing electric mixer with a paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the sides of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract.
Add the flour, salt and bicarbonate of soda and mix well until a smooth dough is formed. Stir in the chopped chocolate until evenly dispersed.
Arrange 6 equal amount of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in preheated oven for about 10 min or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before out onto wire cooling rack to cool completely. The cookies should be soft and chewy.
Note: Using 1/4 of each recipe, I've baked 18 medium sized Hummingbird Bakery's cookies and 28 medium sized my version of cookies.
*Keroppi is a Sanrio frog character with large eyes and a V-shaped mouth.
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