Chocolate Chip Cookies 3

•  168 gms (3/4 cup) unsalted butter
• Place the butter in sauce pan and melt it on a low heat.
• Keep stirring and scrape the butter from the sides and bottom.
• Keep doing it until the butter turns into golden brown.
• Remove from heat and let it cool until warm

• 212 gms (1 cup) light brown sugar
• 1/4 cup sugar
• In a large mixing bowl combine the golden brown butter, light brown sugar and granulated sugar.
• Use a spatula to mix well.

• 1 large egg 
• 1 large egg yolk
• 1 tbsp vanilla essence
• Add the eggs (room temperature) into the mix.
• Add the essence and mix well.

• 1 3/4 cup (220g) flour
• 3/4 tsp baking soda
• Sieve in the flour, baking soda and a pinch of salt.
• Mix until the dough should be soft but not sticky. 
• Do not over mix it.

• 1 1/4 cup (212g) chocolate chips
• Add it to the dough evenly. 
• Cover and keep it in the refrigerator for more than a hour.

• Remove from the fridge. 

• Preheat the oven at 175C  for 10 minute.

• Scoop the batter with medium ice cream scoop into a baking tray.

• Bake for 10 to 12 minutes or until the cookies have puffed up with the edges are lightly golden brown.

Enjoy baking

S

I usually  make cashew macaroons with the left over egg white.

Recipe source :https://bromabakery.com/best-chocolate-chip-cookies/

Viennese Chocolate Cookies

These biscuits have a fabulously  light, melting texture. You can leave them plain as I did or you can dip in chocolate to decorate. This recipe is from my first chocolate book 'what's  cooking chocolate'. I did a bit of change...


Ingredinets

• 100 grams butter
• 6 tbsp icing sugar
• 75 grams self-raising flour , sieved
• 3 tbsp cornflour
• 175 grams chocolate chips ( dark chocolate)

Method:

1. Beat the butter and sugar in a mixing bowl until light and fluffy.
2. Gradually beat in the flour and cornflour.
3. Melt chocolate chips and beat into the biscuit dough
4. Place in a piping bag fitted with a large star nozzle and pipe on a baking trays, slightly spaced apart to allow for spreading.
5. Bake in a preheated oven, 175C for 15 minutes.
6. Leave it cool slightly on the baking trays.

Tip: I found the dough too thick to pipe so added around 4 tbsp of milk  and beat it along.

For decoration : Dip the cookies in melted chocolate and leave to set. 

Moist Almond cupcakes

Ingredients:

• 85 grams almonds
• 4 tbsp butter, softened
• 100 grams  caster sugar
• grated rind of 1/2 lemon
• 70 grams self-raising flour
• 2 eggs

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Method :

1. Put paper baking cases in a muffin pan.
2. Put the almonds in a food processor and using a pulsating action, blend until finely ground , being careful not to over grind. 
3. Add the butter, cut into small pieces, along with the sugar, lemon rind, flour and eggs, then blend until evenly mixed(I just added all of them at one shot and blend until well mixed). Spoon the mixture into the paper cases. 
4. Bake the cupcakes in a preheated oven, 190C/375F, for 20 minutes or until well risen.
5. Transfer to a wire rack to cool.

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Frosting:

 Day to day,  I don't decorate it with frosting. If you still need the recipe you can see below.

• 4 tbsp butter softened
• 85  grams icing sugar
• grated rind of 1/2 lemon
• 1 tsp lemon juice

To make the frosting , put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon rind and juice, and mix well. When the cupcakes are cool, spread a little frosting on top of each cupcake and top with a almond half to decorate.

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This recipe is from  everyday muffins and bakes.  hopefully  post it tomorrow  the recipe for chocolate chip cookies. hmmm.... a box of cookies n a dozen of  almond cupcake... will take care of snacks  part until the weekend !!!


Enjoy Baking

S

Chocolate chip cookie

Ingredients 

• 125 grams unsalted butter.
• 120 grams sugar
• 1/2 tsp pure vanilla extract
• 1 medium free- range egg
• 150 grams plain flour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 150 grams chocolate chips.

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Method

1. Preheat the oven to 175C/370F and lightly butter baking sheets.
2. Beat the butter and sugar together with the vanilla until creamy.
3. Beat in the egg,then gradually sift in the flour,bicarbonate of soda and salt.Once it is just combined, stir in the chocolate chips.
4. Spoon heaped teaspoonfuls on to the baking sheets, and bake for 10 minutes until pale golden and slightly soft in the center.
5. Leave  for 1- 2 minutes before removing the cookies carefully to a wire rack to cool.

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The perfect accompaniment to a warm freshly baked cookie....., a cup of tea or coffee latte 

Enjoy Baking

S