Though this year, we are not having Christmas celebration as my house is currently in a mess, I still prepare Christmas presents for close friends and family members. It is harder and harder to think of a nice gift for them and I seems so lost these days to shop. Lack of practise maybe. I wish they have the same hobby as me and that will make my life simple. hahahah.
Perhaps next year, I will just bake for single one instead or like Mrs Pamela who gives tooth brush. hahaha
Enough said, I am at a lost what to get for my young adult nephew who is very picky. So I decided to bake chocolate chip cookies for him instead. Well at least he can munch on it on his way to HK.
I am glad that my family loves these. The salt actually gives this simple Chocolate Chip Cookie a different dimension.
Definitely a keeper!
Source: The Cookbook chronicles
What you need:
300g unsalted butter, at room temp.
52g granulated sugar
1/2 cup demerara sugar (light brown sugar is fine too)
404g packed, dark brown sugar
2 large eggs
2½ tsp vanilla extract
83g 1 tbsp bread flour
1 tsp baking soda
¼ tsp baking powder
1½ kosher salt (not table salt) + fleur de sel / vanilla salt for sprinkling over cookie dough
504g 70% bittersweet chocolate, coarsely chopped
Preheat the oven to 350ºC.
In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes.
Add the eggs one at a time, and beat well after each addition.
Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute.
Stir in the chopped chocolate.
Line a baking sheet with parchment paper. Using a small ice cream scoop, scoop the dough and place it in the tray. Leaving space for expansion as this will melt into a thin cookie.
Dust the tops of each ball of dough with a tiny bit of fleur de sel or vanilla salt.
Bake for 12 – 13 mins (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) (as I wanted it to crisp more, I baked longer).
At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough.
Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.