Wednesday, April 29, 2015

Busog! Sarap! EASY CHOC CHIP COOKIES

EASY CHOC CHIP COOKIES © BUSOG! SARAP! 2015

These Choc Chip Cookies are a favourite in our TRIBE’s household, I’ve been making this for years now.  Easy to make and bake, can be frozen and thawed for future emergency cookie craving baking episodes.  Crispy outside, chewy inside…what more can you ask for?  So, no further delay…..here’s my fool proof recipe for Choc Chip Cookies.

 

Busog! Sarap! EASY CHOC CHIP COOKIES

INGREDIENTS:

1 cup white sugar

1 cup brown sugar (compacted)

1 cup butter, softened

2 eggs (room temperature)

1 1/2 tspn vanilla extract

1 tspn baking soda

1 tspn salt (optional)

3 cup plain flour

250g chocolate chips

*used U.S Measuring Cups & Spoons

EASY CHOC CHIP COOKIES INGREDIENTS © BUSOG! SARAP! 2015

PROCEDURE:

~ Preheat your oven to 180C.  Place your rack in the middle of your oven.

EASY CHOC CHIP COOKIES STEP1-4 © BUSOG! SARAP! 2015

~  In your mixing bowl, combine white & brown sugars, butter, eggs and vanilla extract.  Beat the mixture with your mixer for 30 seconds, then stop and scrape the side and beat it for additional 30 seconds.

EASY CHOC CHIP COOKIES STEP5-8 © BUSOG! SARAP! 2015

~  In a clean dry bowl, place the baking soda, salt (optional) and flour together.  Using the slow speed in your electric mixer, gradually add the dry ingredients to your wet mixture.  Mix the mixture together for about 2 minutes then turn your speed a bit faster and add an additional 30 seconds.  Remember to stop and scrape the sides to evenly mix the mixture well during this process.

EASY CHOC CHIP COOKIES STEP9-12© BUSOG! SARAP! 2015

~  Add in your chocolate chips and mix it in slow speed till all the chips are well incorporated with the cookie dough, set aside.

~  Lined your cookie tray with baking paper.

EASY CHOC CHIP COOKIES STEP13-16 © BUSOG! SARAP! 2015

~  Portion the cookie dough into round balls (1 tbspn each), while placing on top of your baking paper, slightly flatten the bases (but not too much to avoid) the cookie dough balls from rolling around the tray.  Evenly space the cookie dough balls about 5 cm apart for spreading.  Bake for 10-12 minutes, the cookies will flatten itself while being baked so no need to flatten it with a fork or the palm of your hand.

~  Once the baking is done, please remove the baking tray from the oven and place the cookies immediately on top of your cooling wire rack.  What I do is just slide the cookies including the baking paper and once the cookies are a little bit firm, that’s when I slide out the baking paper and use it again for another batch.

EASY CHOC CHIP COOKIES PIC2 © BUSOG! SARAP! 2015

~  Cookies will be soft when it comes out of the oven as they cool down, they will become crispy outside and chewy inside.

~  Store in a tightly sealed container once all the cookies are completely cooled down, best eaten within a week if it last that long….in our house give it 2-3 days.

MAKES: 4-5 DOZEN COOKIES (depends on the size of your individual cookie dough balls)

 

NOTES:

  • You can freeze portioned uncooked cookie dough balls for future use.  Just store the dough balls in a tightly sealed container/zip lock.  Before baking, just place the dough balls into your baking tray as instructed and let it thaw first for around 15 minutes.
  • If the weather is too hot, place your dough mixture inside your fridge till it becomes firm like play dough texture before rolling it into your cookie dough balls.

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