Sunday, 21 August 2016

Double chocolate chip cookie (crunchy)

The church is doing another round of Canteen fair.  So here is my contribution of Double Chocolate Chip Cookie for this event.

I tweaked the recipe a little to incorporate the cocoa powder.  Unfortunately I think my chocolate chip was very soft as I did not store them in the fridge.  Ended up, I cannot spot any chip at all!  so sad.


What you need:

yield : 98 pcs

1½ egg
1 tsp coffee paste

200g unsalted butter
50g shortening
120g light brown sugar
170g castor sugar
¼ tsp salt
50ml bran oil
1 tsp vanilla

450g self raising flour
50g cocoa powder

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 bran oil.

Sift in the self raising flour, cocoa powder 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!

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