As I promised in this post, here I’d like to share chocolate chip cookies or simply called with choco chip cookies. At first, I just wanted to practice a recipe I got from my last baking class, but apparently when I was about to set all ingredients, I found two other recipes of this ‘native’ cookie written on the packages of ingredient I used. One is from Hershey’s and another recipe is from Imperial, then as a real newbie at baking, I became confused since both looked easier than baking class’ recipe😀. Ingredients of those three recipes are basically same. Only, the dose and method are little different. I decided to combine them and adjust some ingredients to get more cookies with lightly sweetened flavor.
Ingredients (4-5 dozens)
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (me: iodized salt)
- 16 tablespoons (2 sticks) unsalted butter (me: vegetable spread) >> melted 3 minutes on non-stick skillet with medium heat, don’t overcook, let it warm
- 1/4 cups granulated sugar
- 3/4 cups light brown sugar
- 2 large egg >> beat together and placed in a small bowl
- 1 1/2 teaspoon vanilla essence (me: used another essence available in the kitchen and it turned out fine :P)
- 1 1/4 cups (or use up 12 oz package) chocolate chips >> keep cool so it doesn’t melted before baked
- 3/4 cups walnut >> roughly chopped (you can use pecan, almond, or other nuts)
- Preheat oven 375 F
- In the medium bowl, mix flour, baking soda, and salt. Set aside.
- In the large bowl, combine sugar, essence, and melted butter until creamy (about a minute). Use whisk or slow-speed mixer.
- Add eggs to the mixture on step 2. Still using whisk or slow-speed mixer, stir for 30 seconds, then let it stand for 3 minutes (repeat 2-3 times)
- Keep handing your whisk or mixer! Add mixture on step 1 (flour, etc.) to the mixture on step 3 (butter, etc.) gradually until well combined (about a minute).
- Add chocolate chips and walnut, combine it well
- Prepare at least two baking trays and cover with cooking sheets
- By dropping one teaspoon for each cookie, arrange the dough on the baking sheet with 1-2 inches apart
- Bake for 15 minutes and rotate the baking sheet halfway through process, one tray at a time
- Wait until the cookies cool before serving and having it crunchy
Note: The recipe from baking class is originated from Cook’s Illustrated. I followed their methods and tips, except for the use of mixer because I was too lazy to whisk manually.