>> Tuesday, July 1, 2008
I've never baked cookie before, so when I read about this challenge to make one, I gave myself a try. Rosie and Maria from Sweet & Simple Bakes has jot down the recipe in their new recipe blog. When I read it, I believed that I can do it, but in order not to waste foods (I hate to do that), I decided to make the cookies in half recipe. Though it sounds easy, but I was still afraid in failing. Thanks God, the cookie turned out very good and my family love it. Then we brought them all as our snack during the trip to Paris.
I modified the recipe by substituting the light brown sugar (I forgot to buy one) with granulated sugar and reduced the amount. I almost gave up by founding that the dough was too sticky (I thought I made mistake) and my better half forgot to inform me that we ran out parchment paper. But by reading the recipe carefully I found a tip to slightly damp my hand in cold water to help in forming the mixture. My silicone baking pan helped me in baking the cookies. I really am happy that I made it. For sure, it's not going to be the first and the last, because this cookie is really a keeper. The texture of this cookie is soft but crispy on the edge.
Rosie and Maria, thanks for the challenge. Really love it! So let me present my first attempt in baking cookie. What do you think? Not bad, yes!
Recipe Source: Ultimate Double Chocolate Cookies - Sweet & Simple Bakes Recipes
This is a half recipe, to see the original recipe, simply click the link of recipe source above. For the methods and the top tip, I copied and pasted from the original recipe.
125 gr all-purpose flour
25 gr cocoa powder
¼ tsp bicarbonate of soda (baking soda)
87.5 gr softened butter
80 gr granulated sugar (original recipe using 200 grams light brown sugar)
50 gr caster sugar
½ tsp vanilla extract
1 eggs, lightly beaten
150 gr milk chocolate chips
1. Sift together the flour, cocoa powder and bicarbonate of soda into a bowl and set aside.
2. In a large mixing bowl add the softened butter and both sugars and beat together until light and fluffy. Incorporate the egg into the mixture a little at a time until fully combined, then add the vanilla and mix in well. Fold in the sieved flour mixture then the chocolate chips until thoroughly combined. Wrap the mixture in cling film (plastic wrap) and leave to chill in the fridge until the mixture is firm, for at least 1 hour.
3. Preheat the oven to 190°C.
4. Divide the mixture up into equally quantities and roll into balls. Place onto the baking sheets leaving enough space for the cookies to spread when being baked, with your hand or a spoon slightly press the top of each cookie to make a flatter shape.
5. Place into the preheated oven and bake for approximately 10 -12 minutes until the edges begin to darken. They will look and feel under baked but they’ll be ready. Leave on the baking sheets for about 2 minutes to slightly firm up and then with a large spatula to a wire cooling rack until completely cool.
Top Tip: when rolling cookie mixture, slightly damp your hands in cold water this helps to form the mixture without too much sticking to your hands, or use a ice cream scoop to make them all the same size.