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…
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!
The Occasional Cook 