J3 & KC's cookies

Last rainy Saturday afternoon, I decided to amuse the little ones by making chocolate chip cookies (or biscuits as they call it around here). Of course, the little angels that they are, J3 and KC decided to "help". It was a bit messy but everything turned out fine. Although I would have wanted the cookies to be more 'raised' (ma-alsa) it was yummy and as they said it doesn't matter if they don't look perfect it will end up in the stomach anyway! This recipe is from The Genuine American Cookie & Muffin Book (ang haba naman!) by Peter Shaffer, lots of good recipes in there. I reduced the baking time because I find the 18-20 minutes in the book too long and gives out cookies too tough to my liking. I like mine a bit soft in the middle but crunchy/brittle on the sides.

[I will try to come up with the volume measurements later for now it's all by weights.]


Classic Chocolate Chip Cookies

360 gm [2 1/3 heaping cups] plain flour
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp fine salt
200-300 gm milk chocolate chips (2 or 3 x 100gm packs)
225 gm dark brown sugar
115 gm soft Demerara sugar
225 gm butter - softened
2 large eggs
2 tsp vanilla extract

1. Preheat oven to 160C/fan 140C/325F/gas mark 3.
2. Combine the first 4 ingredients in a bowl with a fork or wire whisk.
3. In another bowl mix butter, sugars, and flavouring. Add eggs and blend well.
4. Gradually fold in the dry ingredients into the butter mixture with a wooden spoon. Just mix long enough to combine the ingredients, do not over mix.
5. (Optional) Put the bowl of dough in the fridge for about 30 minutes or more until easy enough to form into balls without being too sticky.
6. Form the cookie dough into 1-1/2 inch balls.
7. (Optional) Put cookie dough balls (you may lay them in a baking sheet) in the fridge again for about 30-60 minutes or until they are chilled and quite firm.
8. Arrange the dough balls onto a baking sheet about 2 to 3 inches apart. Bake for approximately 13-14 minutes for a soft centre cookie.
9. After taking out of the oven let the baking sheet cool for a few minutes before transferring the cookies to a wire rack or cool surface.

Notes: [28.08.2008] I found out that chilling the dough before putting it in the oven results in better rise in cookies. This means thicker cookies not like the usual thin, splattered and runny ones I usually have.