Chewy chocolate chip cookies

I love a bit of alliteration.  As much as I love a good cookie.  And there’s something just so satisfying having your flat smell of baking cookies and just so damn good about breaking a just-out-of-the-oven-warm cookie in half, inhaling the cookie goodness and having that with a nice big cup of tea.

It’s been a while since I baked cookies and I had a craving for them over the weekend.  Luckily my pantry always has all the basic ingredients – all I had to do was pop down to Sun Lik on Seah Street to pick up some dark chocolate drops.

Mix up double quantities of this cookie dough, roll the excess into a log and keep in plastic wrap and foil in the freezer.  To prepare, thaw slightly and slice into rounds 1 cm thick before baking.  I have also been toying with the idea of mixing the raw dough (perhaps minus the chocolate drops) into some good quality vanilla ice-cream for cookie dough dynamo ice-cream which Haagen Daaz I swear used to make but which I cannot find anymore 😦

125g unsalted butter, softened
1 1/4 cups tightly packed brown sugar
1 teaspoon vanilla essence
2 eggs lightly beaten
1 1/4 cups plain flour
1/2 tsp baking powder
pinch of salt
1 1/2 cups chocolate bits

Preheat oven to 180C (350F).  Place butter and sugar in a bowl and beat untol light and creamy.  Add vanilla and egg and stir to combine,  Stir in the sifted flour, baking powder and salt until just combined.  Fold through chocolate chips.

Place spoonfuls of cookie mix on a greased and lined baking tray, allowing for room to spread.  Cook for 15 minutes or until they turn pale gold.

Allow to cool on the tray for 5 minutes before placing on a wire rack to cool further.

Makes 16.

Sun Lik Trading
33 Seah Street
6338 0980

About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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