Wednesday, 5 August 2015

My First Cookies


Hello my fellow friends. Today I would like share with you guys about cookies recipe. Why cookies? I don’t know. HA HA HA. The main reason I choose cookies for m blog because I love to eat cookies. Honestly, my first try for this recipe was failing because I was too excited waiting for the cookies and I took the cookies from the oven too early. My cookies was not crispy for my first try, but then I tried my second attempt to bake the cookies and I made my delicious cookies.


HOW TO MAKE CHOCOLATE CHIP COOKIES
Makes about 40 cookies




























What you need

INGREDIENTS

¾ cup granulated sugar
¾ cup packed brown sugar (light or dark, but we prefer dark!)
½ cup (1 stick) salted butter, very soft
2 large eggs
1 teaspoon vanilla extract
1 teaspoon table salt
1 teaspoon baking soda
2 ¼ cups all-purpose flour2 cups semi-sweet chocolate chips


EQUIPMENT

Large bowl
Mixing spoon
Measuring cups
Measuring spoons
Baking sheet
Cooling racks

 INSTRUCTIONS
1.    Preheat the oven to 375 degree Celsius. Spray the cookie sheet with nonstick spray or you can use a liner. Silicone liners ( like silpats) and parchment paper both work very well.
2.    Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed together. We prefer dark brown sugar because we think it has a deeper, more caramel flavor, but light brown sugar will make your cookies taste a bit sweeter.
3.    Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.
4.    Mix in the egg one at a time. Crack the eggs directlt into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.
5.    Measure nd mix in the vanilla, salt and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.

         If you prefer, you can mix the salt and baking soda with the flour in a separate bowl instead of   
         adding them now. This ensures that these dry ingredients are evenly distributes throughout
         the batter, but we’ve never had any trouble adding them in at this point. Honestly, we just
         prefer to save ourselves an extra bowl to wash!
6.    Add the flour all at once. At this point, you want mix the batter as little as possible to avoid forming too mush gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.
7.    Add the chocolate chips all at once and use a folding motion to incorporate them into the batter. They are much more tasty chocolate chip cookies that later. Just wait and see.
8.    Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a tablespoon and measure out slightly rounded balls they’re about the size of ping pong balls. You can certainly go larger or smaller as you prefer.
9.    Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
10. Transfer the cookies t a rack to finish cooling completely. Bake the rest of the cookies in batches.

RECIPE NOTES:
·         Mixing cookies by hand, as we like to do, make your cookies denser and chewier.
·         You can certainly make chocolate chip cookies with hand- or stand mixer. Your cookies will likely spread out more in the oven, making the edges crispyand the middles tender.
·         Cookie dough can be refrigerated for several days before baking. This will actually deepen the caramel flavors in the cookie. Cookie dough can also be frozen for several months.
·         This recipe is gratefully adapted from the Original Nestle Tollhouse Chocolate Chip Cookie recipe.






NUTRITIONAL INFORMATION

              SERVING SIZE
                60
         CALORIES PER SERVING
              110
            CALORIES FROM FAT
                60


          PERCENTAGE OF DAILY VALUE
           TOTAL FAT
           7g 10%
           SATURATED FAT
           3.5g  17%
          CHOLESTEROL
            15mg 5%
           SODIUM
            85mg 4%
          CARBOHYDRATES
            14g 5%
           DIETARY FIBER
            1g 3%
              VITAMIN A
                2%
              VITAMIN C
                0%
               CALCIUM
                0%
                   IRON
               2%
                  SUGAR
               10g
                PROTEIN
               2g






*Percentage Daily values are based on a 2000 calorie diet.

Thank you for reading. Hope you guys trying to make these cookies. Good luck. J


                                                                                                                                                                                                                                                                                                                                                                                                                                                                        

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