By : Loo Jiamin
06 October 2016
THE FUSS-FREE COOKIES NO ONE TOLD YOU ABOUT… UNTIL NOW
The Fuss-Free Cookies No One Told You About… Until Now
New to baking? Here’s a really simple recipe for chocolate chip cookies! And even if you think you detest baking, the simple recipe and fuss-free steps will convert the most die-hard detractor
Before you start, prepare the ingredients and get your baking utensils and gadgets ready. This is basic knowledge but for newbies, we need reminders.
Makes about 20 cookies
2½ cups (or 300g) all-purpose flour
¾ teaspoon fine sea salt (skip this if you are like my mom and do not like to add salt in cookies)
1 tsp baking soda
1¼ cups (or 250g) packed light brown sugar
¾ cup (or 175g) granulated sugar
1 cup (or 226g) unsalted butter, cooled to room temperature (one pack is usually of this measurement)
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips of any brand (some are sold in packs of this measurement i.e. 12oz bag)
1. Electrical Mixer
Best buy ever. Before I had this, I used to think that baking was a chore – having to sweat it out in the kitchen as I manually whisked and blended the ingredients. Now? All I have to do is throw in the ingredients and let the machine do the work. Woohoo!
Tip: For baking cakes and cookies, use the paddle!
2. Measuring Cups/ Spoons
Another time-saving tool, these measuring cups and spoons are so useful for precise portioning of your ingredients.
3. Silicon Baking Sheet
This is something I discovered recently. Most recipes recommend using baking sheets, but it can be troublesome to have to cut the baking sheets to the size of your baking pan. So I find this a most worthwhile investment.
And the best part about having all these tools – washing up is so much easier!
With both ingredients and gadgets at the ready, let us start!
1. Mix the flour, salt and baking soda in a bowl. Set it aside.
2. Whisk both brown and granulated sugar in the electric mixer. Cut down on the sugar if you prefer the cookies to be less sweet. Make sure to thoroughly mix the sugar till there are no clumps.
3. Add in butter and mix until it starts becoming dough-like.
4. Add in the eggs and vanilla extract.
5. Slowly add in the flour mixture. Scrape the sides so that the ingredients are thoroughly mixed. Then add in the chocolate chips. I used a mixture of large white chocolate chips and mini milk chocolate chips for a different texture!
6. Now, the chocolate chip cookie dough is ready.
To bake good cookies, it is recommended to let the dough rest. Refrigerate the dough for at least 4 hours and up to 3 days.
When you are ready to start baking, preheat the oven to 190°C. Scoop the dough (¼ cup) and place them a good distance apart.
Bake for about 16 to 20 minutes, until the edges are set and the cookie begins to turn golden brown throughout.
Note: Do not over-bake the cookies as they are meant to be chewy.
If you find your cookies stuck together, do not worry. Simply break them at the edges to separate them. And the next time round, remember to put more distance between the dough!
Let the cookies cool and then, enjoy!
Do you have any other tasty recipes you would like to share with us? Simply drop us an email at firstname.lastname@example.org. We would love to feature it!