Hands up who doesn't like chocolate chip cookies! Not
many I guess...
But do we need another recipe for chocolate chip cookies?
I would say yes, in particular considering that I am not
going to share one of those recipes giving the perfect (but what is perfect? what we like I think) balance of chewiness, softness and crunchiness, the
combination of textures typical of the worldwide popular American - style chocolate chip cookies.
In fact the recipe I'm giving today makes another kind of sweet baked good, having the
texture of a cake, a crumby crust with a soft and light center...but small like a cookie: a sort of miniature chocolate
chip cake.
Nearly the opposite of this chocolate chip cookie-cake
that is the size of a cake and the texture of a cookie.
The recipe is an adaptation of a Martha Stewart's recipe (whose book "Cookies" is very inspirational to me), but with less sugar and
butter, something I always do when I try new recipes for sweets, and especially when
they come from an American cookbook or magazine or blog as they are usually too
sweet and rich in fats for my liking.
The result is very interesting and original for a
chocolate chip cookie. Give it a try if you want to taste something different.
And it's very simple and quick to make. An idea for an
impromptu afternoon tea or a quick snack for kids - who, by the way, will enjoy
to help in the making.
Cakey chocolate chip cookies
makes about 20 cookies
140 g cups all-purpose
flour
1/4 teaspoon baking
soda
85 g unsalted butter,
room temperature
60 g granulated sugar
20 g light-brown sugar
1/2 teaspoon sea salt
1 teaspoons pure
vanilla extract
1 large eggs
160 g dark chocolate chips (or milk)
Preheat oven to 180°C (350°F).
Line a baking sheet with parchment paper.
In a small bowl, sift
together the flour and baking soda and set aside.
In a large bowl (or in
the bowl of an electric mixer fitted with the paddle attachment) add the butter
with both sugars; beat until light and fluffy (medium speed if using the electric
mixer). Add the salt, vanilla, and eggs and beat until well mixed (medium speed
if using the electric mixer).
Add the flour -baking soda
mixture and mix until just combined. Stir in the chocolate chips.
Using an ice-cream scoop
(or a tablespoon) drop balls of dough about 4 cm apart on the prepared baking
sheet.
Bake until the cookies
are golden around the edges and set in the center, about 10 to 12 minutes.
Remove from the oven, and leave on
baking sheet for a couple of minutes.
Transfer to a wire
rack, and let cool completely before serving.
These cookies keep well
up to 1 week in an airtight container at room temperature.
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