Tag Archives: Sun Lik

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

chocolate has a temper

Well I think it has, after spending the better part of the weekend attempting to temper chocolate. I had originally had a craving for rocky road after seeing a slab of it the last time we visited Jones the Grocer. Never having attempted tempering chocolate before, I spent Saturday buying the things I needed – the ever reliable Sia Huat for the chocolate thermometer, and Sun Lik for a slab of Swiss dark chocolate (I decided to give the indulgence of Valrhona a skip until I had managed to get tempering right first).

First thing was to convert those damn Fahrenheit temperatures to Celsius which I am just not great at – so I had to write them down to make sure I didn’t have to faff about worrying about that when I was meant to be stirring.

The act of tempering chocolate is based on chemistry, which makes it more than just delicious for me. Chocolate contains cocoa butter, which, when melted can form six types of polymorphs – the ones we want to keep are the Beta of type V, which will result in a glossy coating that doesn’t melt in your fingers and has a nice “snap” when broken. Each crystal form has different melting and cooling temperatures, so by controlling the temperature at which you melt the chocolate and cool it to, you can help the Beta crystals (and not the other five types) to form.

The other really cool thing I learned about part of the tempering process is called “seeding”. This is where, after you have melted the chocolate the first time, you add (or “seed”) in already tempered chocolate, which the molten chocolate will imitate in its form.

The basics of tempering chocolate is to melt the chocolate to 46C, cool it while stirring to 29C and then reheat to 32C, when you can begin working with it to dip food in.

The things that I tried that made it successful were:
1) Don’t break your chocolate up in too small pieces (I still need to figure out why this helps)
2) My seeding chocolate was Lindt 70%, which is perfectly tempered
3) Patience when cooling the chocolate, and stirring constantly while it cools

Apart from that, the two evils of working with chocolate are water, which makes the chocolate seize, and overheating the chocolate (to more than 50C), which burns the chocolate and makes it unworkable.

I’ve got my rocky road setting on the bench (and not in the fridge!) and D cleaning the bowl of melted chocolate. What a lovely way to end the weekend.