So. I'm going to explain the ingredients along with the steps so that nothing gets left out, okay? I doubled the recipe below (1 recipe can yield about 150 pcs of cookies).
First, make sure your butter and eggs are in room temperature. (This recipe calls for 500gms butter and two grade A eggs)
Second, wash your hands, take out all the utensils (you will be needing two separate bowl : 1 is the mixing bowl (which is attached to the stand mixer) and for the other one, any large bowl will do. It is recommended that you use a stand mixer instead of handheld because it might get too tiring, especially in this fasting month ;)
In the large bowl, combine 3 and a half cup of superfine flour, 2 teaspoon of soda bicarbonate, 1 plastic bag of hersheys semi sweet chocolate chip and also 2 and a half cup of almond nibs. Combine all the ingredients using a large wooden spoon. Why wooden spoon? Dunno, my mentor taught me that, so I'm gonna stick to it ;p
Ready the ingredient for the mixing bowl : 500gms (2 cups) of butter, 1 1/2 cup of castor sugar, 1 cup of brown sugar, 2 grade A eggs, 1 tablespoon of vanilla essence, 2/3 cup of cocoa powder and 2 tablespoon of fresh milk.
Mix 500gms of butter with 1 and a half cup of castor sugar and 1 cup of brown sugar. If you want to reduce the sugar, reduce the castor sugar instead of the brown sugar. Mix them in a very high speed until they turn very light and fluffy like this:
|Remember to scrape the bowl few times to ensure everything is mixed thoroughly.|
Reduce the speed, and add one egg at a time, mixing them well after each addition:
Reduce the speed some more, and add the cocoa gently. Why gently, you may ask? Well, you wouldn't want to get cocoa powder splattered all over your nice kitchen top now, would you? :) And, remember to scrape the bottom a few times.
Add the two tablespoon of fresh milk and continue to mix on low speed.
Now, the batter should resemble the picture below. The consistency of the batter should be very fluffy and airy, a bit like sponge cake mixture texture.
Then, combine the two batter using a wooden spoon. I usually take half of the dry ingredient, put it in the batter, and then take half the batter, transfer it to the dry ingredient bowl and combine them together gently with the wooden spoon.
Prepare 5 sheets of aluminium foils and spoon the batter into cute little mounds like these:
And oh, let the lil chef help; even though your cookie might end up being a gooey splatter on the foil.
Bake at 170 degree Celcius for 13 minutes (if your oven have the fan function with top and bottom heat). If not, you probably have to rotate the cookies at 6 minute interval to make sure every part is baked thoroughly.
Ta-daaa....and there you have it, the mouth-watering chocolate chip cookies which is delightfully crunchy and sinfully chocolatey.
The cookies might be a bit soft, so let it cool for about two minutes.
And oh, if your cookies still looked like a lil bit soggy and not so crunchy, try flipping them and shove them in the oven for another 5 minutes.
Important tips :
1) Make sure the butter and sugar mixture is mixed until fluffy.
2) Put extra chocolate chip or chopped dark chocolate if you like. Or raisins, or dates, or macadamia, or pecans. Yumm!
3) Make sure the oven is hot before putting in the first batch of cookies.
4) Use aluminium foils or baking paper. This will save you a lot of cleaning time. :)