Dan satu hal yg selalu aja jd masalahku adalah k e m a n i s a n. Jd sebenernya sih gara gara chochipnya si ceres ini ternyata super manis bgt, padahal yg dark loh, apalagi yg milk. Nah salahku aku ga nyicipin dulu itu chocochipnya. Jadi resep dibawah ini udah aku ubah sesuai sama yg aku pake kemaren ya.
Chocolate chip cookies
Adaptasi dari nigella kitchen dan penylanekitchen
170 g soft unsalted butter (original: 10 Tbsp, or app. 150 g)
1/3 c palm sugar + 1/3 c sugar
2 tsp vanilla extract
1 egg, refrigerator-cold
1 egg yolk, refrigerator-cold
2 c all purpose flour
½ tsp baking soda
300 g dark chocolate chips
How-to:
1/3 c palm sugar + 1/3 c sugar
2 tsp vanilla extract
1 egg, refrigerator-cold
1 egg yolk, refrigerator-cold
2 c all purpose flour
½ tsp baking soda
300 g dark chocolate chips
How-to:
- Preheat the oven to 160 degree Celsius. Line a baking sheet with baking parchment, or in my case, silicon mat.
- Melt the butter and let it cool a bit. Put the sugars into a bowl, pour the slightly cooled melted butter over them and beat together.
- Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy, resembling cake batter.
- Slowly mix in the flour and baking soda until just blended, then fold in the chocolate chips.
- Scoop the cookie dough into 1/4 cup ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 3-4 cm apart. Press each cookie mound with your finger tips to flatten it slightly. If you need to make these in several batches, keep the bowl of cookie dough in the fridge between batches.
- Bake for 12 minutes in the prepared oven, or until the edges are lightly toasted (depending on your oven). Cool on the baking sheet for 5 minutes before transferring to wire rack to cool completely