Tag Archives: cookies

Chocolate Chip Soft Cookies (คุ้กกี้นิ่ม)

Recipe adapted from The Hummingbird Bakery Cookbook

The cookies are soft & chewy & amazing. Use good quality chocolate chips – it makes a big difference!

Makes: 12 large cookies

What you need

  • 110g Butter, at room temperature
  • 170g Soft dark brown sugar (original recipe asks for soft light brown sugar, but I didn’t have any)
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 200g Plain flour
  • 1/8 tsp Salt
  • 1 1/2 tsp Baking soda
  • 110g Dark chocolate chips (good quality)

How to put this together

  1. Preheat oven to 170 C
  2. In a stand mixer, using paddle attachment on medium speed, cream together butter + soft dark brown sugar until light & fluffy. About 8 mins. Make sure to scrape down the sides of the bowl.
  3. Add egg + vanilla extract. Mix well on medium speed.
  4. Turn mixer on low speed. Add flour + salt + baking soda. Mix well until you get a smooth dough. Don’t over-mix!
  5. Add chocolate chips. Mix briefly.
  6. Divide the mixture up into 12 equal portions (approx. 53-55g per portion)
  7. Line a baking tray with baking paper.
  8. Put 6 cookie dough portions on the tray. Make sure they’re well spaced apart, as they will flatten out and spread
  9. Baking for 10-12 mins, or under gold brown around the edges and the shape is flat-ish.
  10. Leave the cookies to cool on the tray for a few mins, then transfer to a wire rack to cool

$250 Cookies

Here’s the story behind why it’s called “$250 Cookies”:
http://urbanlegends.about.com/od/fooddrink/a/cookie_recipe.htm

Ingredients below is based on half the recipe.

I find the original recipe a bit too sweet, so I would suggest halving the sugars. Also, I couldn’t be bothered with grated Hershey Bars, so I substituted with more chocolate chips (but not exactly weight-for-weight). Direct substitute would call for about 450g chocolate chips, but our local supermarket sells chocolate chips in small packets of 100g each, so I rounded it down to 400g. It is still a lot of chocolate chips!

Also, the original recipe asks for the oatmeal to be blended into fine powder. I prefer them coarse because it makes the cookies chewy. I love chewy cookies.

The ingredients list below includes my tweaks, so if you want the original recipe then use the above link.

What you need

  • 225 grams unsalted butter, at room temperature
  • 1 cup sugar (can be reduced to 1/2 cup)
  • 1 cup brown sugar (can be reduced to 1/2 cup)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2.5 cups blended oatmeal
  • 400 grams chocolate chips
  • 1/2 teaspoon salt (can be omitted if you’re using salted butter)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1.5 cups chopped nuts (I used a mixture of almond, walnuts, and cashew nuts. Hazel nuts would also be nice, and I’ve made ones with pumpkin seeds in the past – also very nice)

How to put this together

  1. Preheat oven to 190 C
  2. Sieve together flour + salt + baking powder + baking soda
  3. Blend the oatmeal to a coarse consistency
  4. In a large bowl, cream together butter + sugar + brown sugar
  5. Add eggs + vanilla essence. Mix well.
  6. Add blended oatmeal. Mix well.
  7. Add flour mixture. Mix well.
  8. Add chocolate chips + chopped nuts. Mix well.
  9. Roll into 1 inch balls, and place them 1 inch apart on baking paper
  10. Bake for 10 mins, or until golden.

IMPORTANT: When you first take these beauties out from the oven, leave them on the tray for a few mins first before attempting to remove them. Otherwise they’re still too soft and you’ll end up ruining them (like I did)

Serve this with:

  • Coffee, tea, hot milk
  • Heart attack booklet