Usually I like my cookies the Chinese-Asian way – light, flaky, crunchy. However, occasionally, I do crave for the flat shapeless type that has baking soda in them to make the chewy – chocolate chips or peanut butter. The downside of commercially sold ones of these types is that they are usually catered to Western palate, I.e. Too sweet to my liking. Which is another reason why I wanted to learn baking. So that I can customize my own preferred level of sweetness.
Other than adjusting the sweetness, I pretty much replicated the source of this recipe (oh, I made them smaller too!) I have baked this a couple of times now. This time round, because I am a mom who gets guilt trips feeding my kiddos junk 😬, I decided to throw in some healthier flour. Afraid of totally ruining the recipe if it’s a flop, I did an half-and-half. Verdict, they still turned out pretty awesome and the kiddos attested to it. So maybe I’ll go all the way with the wholemeal flour next time…
- 1 cup plain flour
- 1 cup whole wheat / wholemeal flour
- 1/2 teaspoon salt
- 170g melted-till-liquid butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon of vanilla extract
- 1/2 tablespoon vanilla paste
- 1 whole egg
- 1 egg yolk
- 2 cups of semi-sweet chocolate chips
- Preheat conventional oven in fan mode at 160°c. Line baking trays with parchment paper.
- Sieve both flours, salt & baking soda into a bowl. Mix well using a spatula / wooden spoon and set aside.
- Add melted butter and both sugars into a separate mixing bowl. Cream until well-blended.
- Add in egg yolk, whole egg, vanilla extract and vanilla paste. Mix till creamy (mixture turns lighter color). Add in sifted dry ingredients. Mix till just blended.
- Using wooden spoon / spatula, stir in chocolate chips. Don’t over-stir as chocolate chips may melt in Singore’s climate.
- Using a teaspoon (for making coffee, not the measuring type), scoop spoonful and drop onto lined baking tray (I usually use a spatula to aid in scraping the sticky dough from spoon to tray). Allow 1 & half inches to 2 inches of gap in between cookies.
- Bake for 15 minutes. Depending on individual ovens, you may need to adjust the baking time, just be careful not to overtake such that it is no longer chewy. Wait till slightly cooled before transferring to rack to cool till room temperature. Store in airtight container.