Chocolate Chip Cookies

Today is definitely cookies day!

I finished a batch of Snickerdoodle Cinnamon Coated Cookies early this morning and now I just finished a batch of Chocolate Chip Cookies!

It has been a while since I'm going nuts about baking but ever since I started working from home, I've the privilege of time to manage work and my passion for baking & cooking.

These chocolate chip cookies are crunchy. I do not have any nice nuts to add into the cookie today so I just dumped as much chocolate chips as I can squeese into the batter :P

Chocolate Chip Cookies
Yields 48 Small Size Cookies (4-5cm in diameter)

Ingredients

125g Unsalted Butter, softened to room temperature
75g Caster Sugar
60g Brown Sugar
1 Egg

1 tsp Vanilla Extract
150g All Purpose Flour
45g Corn Flour
1/2 tsp Bicarbonate of Soda
pinch of Salt
60g Chopped Nuts (Pecans, Macadamia etc)
125g Semi Sweet Chocolate Chips (use 170g Choco chips if not using nuts)

Directions

1. Preheat oven to 180°C.
   
2. Sift plain flour, cornflour, baking soda and salt together in a large bowl. Stir to ensure they are evenly distributed.
   
3. In a mixing bowl with paddle attachment, cream butter with caster sugar and brown sugar until light, pale and fluffy.
   
4. Add egg and vanilla to butter mixture. Mix to get an even mixture.
   
5. Next, add in the dry ingredients. Mix and stop once the flour are combined.. A soft dough should be obtained. Scrape sides and bottom of bowl with spatula
   
6. Stir in the chocolate chips & nuts to ensure a well distribution.
   
7. The dough is very soft and sticky and if you find it hard to handle, chill it for 30-45mins. I did not chill my dough.
   
8. Spoon heaped Teaspoon of dough onto lined cookies trays, leaving some space between each cookie dough.
   
9. The cookie size is about 4-5cm in diameter so do leave enough space in-between cookies.
   
10. Bake cookies for 13 minutes or until medium browned.

Cooling and storing:

Allow cookies to cool on their trays for 2 minutes before transferring them to a wire rack. Cool cookies completely on wire rack before storing in air-tight containers.

Notes:

If the cookies do soften for some reasons, bake them for 10 minutes at 180°C and allow to cool. The crunch will return.