Mmmm... Freshly baked choc chip cookies...
I confess to the universe that I am a choc chip addict.
When I buy cookies, it has to be those with chunks (i mean BIG chunks) of chocolate chips... my favourite being Pepperidge Farm's Dark Chocolate Nantucket.
If I feel like baking some, I'd put a tonne of choc chips in the dough. That makes the cookie tastes more chocolaty. I have this one very simple recipe from an old magazine, and it work wonders. Choc chip cookies are simple to make n' bake. Want to try this trusted recipe?
Here is what you need:
125g (4oz) butter
½ cup sugar
½ cup brown sugar, lightly packed
½ teaspoon vanilla
1 egg
1 ¾ cups self raising flour
½ teaspoon salt
125g chocolate chips
60g (2oz) walnut pieces
Here's how you do it:
Cream together butter, sugars and vanilla.
Add lightly beaten egg gradually, beating well after each addition.
Mix in sifted flour and salt
Add chocolate chips and chopped walnuts, mix well.
Place on lightly greased oven trays, allow room for spreading.
Bake in moderate oven 10 to 12 minutes.
Makes about 70 small cookies if you use a teaspoon as a measurement. I like it medium, so that comes to about 50. :-)
If you tried the recipe, do come back and tell me what you think of it. Anyone knows how to make low fat choc chip cookies???
5 comments:
I got the same recipe from a old aunts cook book about 20 years ago. It is the easiest and yummest recipe ever. I swear by it and so do all my friends who ask me to make these biscuts for them!
Cool. This one's from a cookies magazine which I dont remember... but it's a good recipe..
hey there,
can i know how many grams is in a cup? (for the flour and sugar)
and also, the temperature for a moderate oven
THANK YOU =)
i tried this recipe, thanks for sharing! :)
but i wonder why my cookies are not crunchy?? like masuk angin.. i tried twice, both same. Any idea why so that i can improve..
Tina,
thanks for ur comments... the recipe is from a magazine and the measurements are the same. Not too sure why ur cookies are not crunchy, perhaps this recipe is for soft baked type... mine's not too crunchy either, but i like the way it is :-)
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