We went to the library and I borrowed a baking book. My kids flipped through the book and leave me a message that they wanted to eat soft chocolate chips cookies. I did not know what attracted them, possibly the words “chocolate” and “soft”.
I looked through the recipe and did not follow the recipe as it was in cups and I have to reconvert it again. It is not surprised that many readers do not even have a set of measuring cups at home. Whenever I issued a recipe in cups, there will ask me to convert for them.
There are tons of soft chocolate chips cookies recipes in the internet and I just simply picked one and prepare. I know it will not be difficult and even asking me to design a recipe for cookies will not pose much a problem. What I am wary is the sweetness of western recipes.
Bloggers blogged his lifestyles and taste buds. Therefore, he must share recipes that are acceptable to the majority readers. As most of my readers are Asian, therefore, I have to alter the recipe to suit Asian taste buds including using common local ingredients.
I know this cookie is very common but I was rather shocked that Wikipedia has a write up of chocolate chip cookies. As Per Wikipedia,
The recipe is very simple and straight forward and the chances of failure are very low. The cookies are delicious and my kids love them . They promised me to bring this to school as a recess snack and share with her friends.
The only set back is it is still too sweet for my liking despite the fact that I have reduced 10% of the original sugar amount. Well, do not worry, the final recipe will further be amended to take this into consideration. Please take note that is a soft cakey chocolate cookies and if you need a crispy cookies, you can try to make it thinner and extend your cooking time.
WHAT IS REQUIRED
Servings: About 24 big chocolate cookies
- 250 grams of self raising flour
- 200 grams of semi sweet chocolate chips
- 150 grams of salted butter, softened
- 100 grams of white sugar
- 35 grams of dark brown sugar
- 1 egg
STEPS OF PREPARATION
- Pre-heat the oven to 180 degree Celsius.
- Cream the butter, dark brown sugar and white sugar until light and fluffy. Add the egg, beat until well combined. Sift in the self raising flour and chocolate chips, use the machine slowest speed to mix until well combined. You can also use spatula to mix it lightly.
- Drop about 1 tablespoon of batter to the baking tray lined with parchment paper. Leave adequate room for expansion.
- Bake in the pre-heated oven of 180 degree Celsius for 10-12 minutes. If you want crispier cookies, 12-15 minutes shall be sufficient. Keep an eye on the browning of the cookies.
- When the cookies are out of the oven, leave the cookies on the tray for at least 10 minutes before transferring to a rack for cooling. The cookies when hot can be rather fragile and soft. Transfer with care only when it is slightly cooled and hardened.
This is a straight forward recipe and chances of success are great. Do give it a try if you like the Subway type of soft chocolate chip cookies. Lastly, if you do not have dark brown sugar, light brown sugar can be substituted but you have to increase the quantity by 20 grams and reduce 20 grams from the white castor sugar.
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