Chocolate Chip Cookies (Back in the Day Bakery)

Hi

This is Chocolate Chip Cookies by Back in the Day Bakery and it’s really huge!  My children were surprised as it’s my 1^st time baking such a big cookie haha!  But I’m so motivated to bake because I knew this is definitely a no fuss recipe as I saw these cookies been  so well done by Zoe from Bake for Happy Kids, Leena from Frozen Wings and Joyce from Kitchen Flavours.  

Whether you eat it when it is still hot or cooled, the cookies are still crispy on the outside and soft on the inside.  I really like the texture of these cookies and they are so welcomed by my children too. 

 I gave a miss on fleur de sel for sprinkling and felt that it wasn’t necessary as the cookie itself already has a slight hint of saltiness. This was good enough to make the cookies delicious.

HAPPY BAKE-ALONG!

Here is the recipe by Back In The Day Bakery 
and ½ half recipe is adapted from Zoe from Bake for Happy Kids

INGREDIENTS

1 1/4 cups (185g)      Unbleached all-purpose flour

[I used normal plain flour]

3/4 tsp                       Baking powder [I used original baking soda]

3/4 tsp                       Fine salt

125g                          Unsalted butter, soften at room temperature

1/2 tsp                       Vanilla paste or extract

1/2 cup (100g)          Caster sugar [I skipped]

1/2 cup (100g)          Pack light brown sugar

1 large                      Eggs, at room temperature

1 cup                         Dark chocolate chips or chunks

fleur de sel for sprinkling

METHODS

(1)Position two baking racks in the lower middle of the oven. Preheat oven to 350°F or 180°C.  Line two baking tray with baking paper.

(2)Combine flour, baking powder and fine salt; set aside.

(3)In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 mins.

(4)Add the egg and mix for no more than 1 min; the eggs will not be fully incorporated. Turn the speed down to low or use a spoon to mix and sift in the dry ingredients in thirds, mixing until just combined, 1 to 2 mins. With the mixer running in low speed or mix with a spoon, sprinkle in the chocolate chips or chunks, mix until just combined, about 1 min.

 (5)Use an ice cream scoop or a tablespoon to scoop about 2 tablespoonful of dough and place on the prepared baking trays, leaving 2 inches (5 cm) between the divided dough to allow room for spreading. Lightly tap each cookie with the palm of your hand (optional and I didn't do that) and sprinkle the cookies with fleur de sel. [It is important to leave 2 inches apart between the dough as the cookies really spread to almost double the size]

 (6)Bake the cookies, both baking trays at a time, for 12-14 mins in total, swapping the tray position and also rotating the tray in every 3 mins to sure even doneness. The cookies should be golden brown around the edges but still light in the centers. Cool the cookies slightly on the tray for about 5-10 mins, then transfer the cookies onto a wire rack to cool completely.

(7)Serve and enjoy or store the cookies in an airtight container for up to 3 days at room temperature.

I’m happy baking for Bake-Along #92.