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 1st
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.
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
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.
Hi Amy,
ReplyDeleteI see that you skipped the addition of caster sugar... No wonder your cookies grow bigger :D because they have slightly higher % butter. Must try the original with the caster sugar and sprinkle of salt and you will see why are these cookies can cause riot if they run out in the bakery. I know they are not very healthy with a lot more sugar and salt but of course they are more yummy :D LOL!!!
Zoe
Oh really? Ok I shall try it out. When I saw the amount of sugar in this recipe, it immediately put me off.
DeleteHi Amy,
ReplyDeleteYour cookies looks yum! Like you, I have cut down on the sugar too! Glad that you have baked these delightful cookies!
My boys love these cookies and asked me to bake again! I must say I am quite pleased with this recipe:D I used dark chocolate chip so it kinda off set the sweetness a bit, a keeper recipe! I did reduce the brown sugar a bit and added some ground almonds and also oats to half the dough. Yum!
ReplyDeletehello amy, these cookies really spread a lot and my first time baking such a huge cookie even tho i have scaled down the amount of dough for each cookie..LOL! i personally prefer it to be more chewier , nevertheless tis tasted good, didnt disappoint me :)
ReplyDeleteYummy
ReplyDelete