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Soft-baked Chocolate Chip Cookies


Soft-baked Chocolate Chip Cookies

After baking my first batch of "cheat-cookies" using cookies premix, I was inspired to bake REAL cookies. So, I bought lots of baking chips from Bake with Yen, my favorite go-to place to buy anything related to baking.

In fact, there are four packs of baking chips in my fridge - butterscotch, white chocolate, dark chocolate, coffee. They are reserved for baking cookies... or maybe bread too!

I followed the recipe (with some modifications) on Sally's Baking Addiction, as seen on The Domestic Goddess Wannabe. :)

Cooling down!

Ingredients:
(Makes 48 mini cookies)

2 & 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1 & 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) light brown sugar (I used molasses sugar)
1/2 cup (100g) granulated sugar (I reduced to 1/4 cup demerara sugar)
1 large egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 cup (180g) chocolate chips


How to:

1. Mix flour, baking soda, cornstarch, and salt in a large bowl. Set aside.

2. In a medium bowl, whisk melted butter (cooled to room temperature), molasses sugar, and demerara sugar together until no sugar lumps remain. Whisk in the egg, followed by the egg yolk. Lastly, whisk in the vanilla.

3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips.
Note: I divided the dough into four balls. I folded in the butterscotch chips into one dough ball; white chocolate chips into the second ball; dark chocolate chips into the third ball; coffee chips into the last ball.

The doughs, ready to be chilled.

4. Cover the dough and chill in the fridge for 2 hours, or up to 3 days.
Note: I cling-wrapped the balls and let them chilled overnight.

5. Take the dough out of the fridge and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 180C. Line baking trays with baking sheet.

6. Roll the dough into balls and place them onto prepared baking trays. Bake 12 minutes. Allow to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Keep cookies in airtight containers.


Roll into balls and placed on a lined baking tray.

Yay! The cookies are thick, the way I want them to be!

I'm gonna eat you all up!

Hubby has been eating the cookies with dark chocolate chips. They are almost gone, leaving their poor "siblings" behind. The ones with coffee chips are left untouched! LOL!

Nibbling on a white chocolate chip cookie.
Now, where's my cuppa coffee? :)

Photobucket

This post is linked to the event, Little Thumbs Up (February 2015 Event: Cocoa) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Grace (Life can be Simple).


This post is linked to Cook and Celebrate: CNY 2015 organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe, and Zoe from Bake for Happy Kids.


10 comments

  1. Soft chocolate chip cookies are my favourite! I just made some with my little guy. I like your idea of using all the different chip flavours. Unfortunately we can only get white, milk and dark chips here.

    ReplyDelete
    Replies
    1. I see. My little one is not a fan of these cookies though. Luckily my hubs love them. Haha.

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  2. Oh ! I can't decide which flavour to try ... all my favourite. .. all so yummy! Well done, Joyce!

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  3. Hi Joyce,

    I remember this recipe... and I have bookmarked this recipe too. Your family is too spoiled now with many choices! :D

    Zoe

    ReplyDelete
  4. Oooo so many choices, I think my kids will go ga-ga!

    ReplyDelete
    Replies
    1. Hahaha! Too bad my toddler doesn't know how to appreciate yet. :P

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  5. Hi Joyce, I could not stop eating these cookies. I really love them!

    ReplyDelete
    Replies
    1. Me too! It takes willpower to stop eating them. :P

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