How to make chocolate chip cookies
ingredient:
165 grams unsalted butter (approx. 3/4 cup unsalted butter)
80 grams white sugar (1/4 cup plus 3 Tbsp caster sugar)
80 grams brown sugar (1/4 cup plus 2 Tbsp brown sugar)
2 egg yolks (18 – 20 grams/yolk) – cool
2 teaspoons vanilla extract (2 teaspoons vanilla extract)
300 grams all-purpose flour (2 cups plus 4 Tbsp all purpose flour)
1/2 teaspoon baking soda (1/2 teaspoon baking soda/ bicarb)
1/4 teaspoon salt (1/4 teaspoon salt)
130~150 grams of chocolate chips
Summary of baking steps
1. Melt the butter and let it cool until it solidifies and becomes thick and slightly mushy.
2. Add white sugar and brown sugar and mix well with butter. When the butter and sugar are just combined, add the eggs and vanilla and mix well.
3. Sift flour, baking soda, and salt into another bowl and mix well. Preheat the oven to 190 °C (two burners).
4. Divide dough into 3 parts. Sift each portion into the bowl containing the butter, sugar and eggs, mix well. Add about 4/5 of the chocolate chips into the bowl and mix well.
5. Divide the dough into balls weighing about 30 grams, place on a tray lined with baking paper. Each dough ball is about 3 - 5 cm apart.
* If the dough is too mushy and sticky and difficult to shape, you can put the dough in the refrigerator for about 20 to 30 minutes to harden the dough, making it easier to shape the cake.
6. Shape the dough into a round ball and then flatten it slightly. When melted butter is baked, the dough will spread out to form a circle.
7. Use 1/5 of the remaining chocolate chips to attach around the cake balls. After baking, the chocolate will remain on the cake, making the cake more beautiful.
8. Baking:
* If you want the cake to be crispy from the inside out: Bake the cake at 190 °C for about 12 minutes. After 8 - 9 minutes, when the cake turns slightly golden, turn the tray upside down and bake for another 3 minutes until the edges of the cake are slightly golden brown. Take the cake out, leave it on the tray for 5 minutes, then transfer to a rack to cool completely.
* If you want the cake to be crispy on the outside but soft on the inside: Bake at 170 degrees Celsius for about 15 minutes. After 10 - 12 minutes, when the cake turns slightly golden, turn the tray upside down and bake further until the edges of the cake are slightly golden brown. Take the cake out, leave it on the tray for 5 minutes, then transfer to a rack to cool completely.
9. Store the cake in a sealed box, you can add a desiccant bag. Use for one to two weeks. If the cake is soggy or not crispy enough, turn on the oven at 110 degrees Celsius, put the cake back in the oven to dry for 5 - 8 minutes (don't leave it too long or the cake will be hard).
The cake is crispy and fragrant, with just the right amount of sweetness. The cake is not too spongy, soft enough, and not too chewy inside.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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