Chocolate Chip Cookie (Crunchy)

I participated in a demo class held by Singapore Home Cooks.  Though I have conducted classes before but this is my first to such big crowd.

So today, I am sharing a Chocolate Chip Cookie (crunchy).

This recipe is easy and especially good for fund raising as it can yield a big batch at one go.

What you need:
yield : 124 pcs

1 egg

½ tsp coffee oil

150g unsalted butter

50g shortening

120g light brown sugar

170g castor sugar

¼ tsp salt

50ml coconut oil

1 tsp vanilla

450g self raising flour

400g chocolate chips

Method:

Beat egg together with vanilla and coffee oil.  Let it sit chill in the fridge overnight.

Cream butter, shortening, sugars and salt until light and fluffy.

Beat in egg mixture and coconut oil.

Sift in the self raising flour and mix till well combined.

Fold in chocolate chips.

Preheat oven to 170°C and using an ice cream scoop, scoop dough onto a silpat mat.  Leave spaces in between.

Bake for 15 – 20 mins or until golden brown.

Cool a little on tray before transferring to rack to cool thoroughly.

Enjoy!