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 :grin:. 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.

Chocolate chip cookies, the debut of cookies in Recipega kitchen 😛

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)

Methods

1. Preheat oven 375 F
2. In the medium bowl, mix flour, baking soda, and salt. Set aside.
3. In the large bowl, combine sugar, essence, and melted butter until creamy (about a minute). Use whisk or slow-speed mixer.
4. 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)
5. 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).
6. Add chocolate chips and walnut, combine it well
7. Prepare at least two baking trays and cover with cooking sheets
8. By dropping one teaspoon for each cookie, arrange the dough on the baking sheet with 1-2 inches apart
9. Bake for 15 minutes and rotate the baking sheet halfway through process, one tray at a time
10. 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 :mrgreen:.