The below quantities are original from the recipe. I have replaced the egg with ~50ml of milk, and reduced the sugar content to 100g and 90g of white and brown respectively; at this amount, it is still a little on the sweet side for me.
220g plain flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
125g unsalted butter, at room temperature (if using salted butter, omit salt)
125g granulated sugar
105g packed light brown sugar
1 large egg
1 tsp vanilla essence
185g semi-sweet chocolate chips
125g walnuts, toasted and chopped [optional]
- preheat oven to 180 degrees celsius. have ready 2 ungreased baking sheets. sift flour, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.
- in a large bowl, using an electric mixer on high speed, cream the butter till fluffy and pale yellow. add the sugars and continue beating till mixture is no longer gritty. add egg and vanilla and beat on low speed until blended.
- add the flour mixture and mix on low speed or stir with a wooden spoon until just blended. add the chocolate chips and the walnuts, if using, mixing or stirring until just blended.
- with dampened hands, shape the dough into small balls and place on the baking sheets, spacing them about 2 inches apart.
- bake the cookies until golden brown around the edges, about 12 minutes. let the cookies cool briefly on the sheets before transferring them to the racks to cool completely.
Baker’s Note:
- I baked for 15 minutes and the cookie is still quite chewy. I zapped it in the microwave for another 60sec on High to get the crunchiness that I like! Watch the power of your microwave though; the cookie can get burnt!
- I read up on some books - if you want crunchy cookie, use melted butter. I will try it out and post the outcome soon.
- I use Bevis' Smarties to decorate a small batch of the cookies.
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