Posted in For the love of baking, Sister bonding

Chocolate Chip Cookies

For the past few days that I am blogging you knew already that my sister is actually here with us. For some reason she’s interested in cooking and baking now a days.Most of the time she’s slaving herself in the kitchen preparing food. Recently she prepared tuna fried rice,hotdog,bacon and sunny side up eggs for brunch.

Then last night after dinner she decided to baked Chocolate Chip Cookies for dessert..

She tweaked the recipe and added cashew polvoron for a change. She said sometimes you don’t need to follow the instruction. Play with the recipe to create your own signature..

Hmmm..may katwiran!!

Anyhow, I can say that her version of Chocolate Chip Cookies is superb!

Chocolate Chip Cookies Recipe:

  • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 3/4 cup (160 grams) firmly packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (295 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 grams) semisweet chocolate chips
  • Goldilocks Cashew polvoron (optional)

Instructions:

  • Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
  • In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
  • In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and polvoron (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
  • For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 – 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
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