I suspect I’ll have many different versions of this cookie. I got one from a colleague already but since I already tried that one, I thought I’d try another recipe. I googled and came to quite a few sites. I went to one, and followed the recipe somewhat. You see, the reason why I can’t stand following recipes sometimes is that they don’t cater to our butter. I mean, what in the world is 1 cup of butter? Our butters come in standard 250g blocks. American measurements come in ‘sticks’. A stick of butter here a cup of butter there…Agh.
So anyway, I improvised. The cookies are supposed to be soft and chewy and when not cooled enough, they turned out rather cake like. It turned out fine but still not perfect. I will continue experimenting till I find the correct recipe…
1. 1 Singaporean-sized made in Australia salted butter (250g)
2. 1/2 cup castor sugar
3. 3/4 cup brown sugar
4. 1 T vanilla essence
5. 1 whole egg + 1 egg yolk
6. 21/2 cups plain flour
7. 2 tsp baking soda
8. 1/2 tsp salt
Cream the butter, both of the sugar, vanilla and eggs. Then add in the dry stuff. Add chocolate chips to your heart’s desire and then drop rounded ice-cream scoopfuls onto a baking tray. Bake at 170C.
If you, like me, have only been used to the small crispy cookies, then give these soft chewy ones a go. The Americans love them to bits. I’m going to google for Mrs Field’s cookies recipes next and try them. Will keep y’all posted on how that will turn out!