Wednesday, April 2, 2008
Double Chocolate Chip Cookies
4:01 PM /
0 comments
DOUBLE CHOCOLATE!!
WARNING: Girls who eat this [made by me] will melt like chocolates in oven. [:
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips (morsels)
- 3/4 cup white chocolate chips (morsels)
- 2/3 cup cocoa powder
-1/2 teaspoon instant expresso coffee powder
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and expresso powder. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
NOTE:
The smaller the cookie, the shorter the baking time.You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
Its hard to tell when dark chocolates cookies are done; by the time they have colour, they are overbaked. My trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from oven.
WARNING: Girls who eat this [made by me] will melt like chocolates in oven. [:
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips (morsels)
- 3/4 cup white chocolate chips (morsels)
- 2/3 cup cocoa powder
-1/2 teaspoon instant expresso coffee powder
Prehead oven to 325 fei lun hai. In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs, vanilla and expresso powder. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, cocoa powder, baking soda and salt. Mix into the creamed butter, scraping again. Stir in the white and semisweet chocolate chips.
From here, it get pretty confusing. As we all uses different oven and heat level, the baking time will be different. Therefore, feel free to customize accordingly.Scoop the cookie dough into mounds of 1/2 tablespoon, arranging them, about 2 inches apart. Bake until cookies are flat, 4-6 minutes. Fan for 1 minute to harden the cookie.
Makes ALOT ALOT of cookies [:
NOTE:
The smaller the cookie, the shorter the baking time.You can keep the cookie dough in the fridge for up to 2 weeks, juz keep it tight in a container.
Its hard to tell when dark chocolates cookies are done; by the time they have colour, they are overbaked. My trick is to lift the baking sheet and bang it on the oven rack; if the cookies still have a dome, leave them in; if they flatten, remove from oven.