Chocolate Chip Cookies

 Baked some choc cookies for Chinese year celebration angah and acik school...

Ingredient

1 cup butter, softened

1 cup white sugar 1 cup packed brown sugar 2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

(From,All recipe)

Kids baking...Cherry cookies, Coffee cookies...and Choco Chip

When three out of six our kids  start baking ..

.

Cookies by Achiq..

Chewy Chocolate Chip Cookies

700 gm flour

300gm butter

300gm castor sugar

300gm brown sugar

400gm chocolate chip

250gm tosted walnut

40gm baking powder

30gm cocoa powder

4 eggs

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth.

Beat in the eggs one at a time

Sieve baking soda and flour

Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cookies by Angah

Cherry Cookies

125gm butter

150gm flour

64gm icing sugar

½ white egg

Cube Cherry( for deco...)

Cream together the butter, white sugar until smooth.

Beat in the eggs one at a time and stir with vanilla

Stir in flour...roll the cookies in ur favourite design

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cookies by izzat.....

Coffee cookies

Ingredients:

250g flour

165g margarine - i use unsalted Anchor

100g caster sugar

1 sachet instant cappuccino (25 gram) - i used 30g (i use brown coffee)

1 egg yolk

1 tsp coffee oil/extract 

Topping

25g white cooking chocolate - melted (i didn't use)

25g dark cooking chocolate - melted

Method

Preheat oven 160 deg C

Whisk butter and sugar for abt 2 mins.

Add in cappuccino mix and continue to whisk for another min or till combined

Add in egg yolk and mix well

Add in Flour

Roll ur dough and cut it using any cookie cutter that u like.

Place cut out cookie on a greased pan

Bake it for abt 20 mins

Once cooled.. pipe melted chocolate on it.. let it set and place cookie in an air tight container..

(Adapted from bisous  a toi)

Chocolate Chunk Cookies...goddies for angah!

 As salam....

i have some bread flour leftovers....just before the expired date.... this yummy recipe help me to settle it... Actually i was planning to do some cookies..but due to my addiction with cupcakes... and cakes make me almost forgot about this wonderful cookies. Until .......one day while watching martha stewart baking chocolate chip cookies... immediately the aroma of this chunk cookies comes into my mind....

This is for Angah goddie bag for her 10th birthday.....

Chocolate Chunk Cookies

Ingredients
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (8 ounces) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces 70% bittersweet chocolate, chopped into chip sized chunks (I used valhrona dark chocolate chunks)
2 1/2 ounces 42% milk chocolate, chopped into chip sized chunks ( I don't use it)

Method
Position the racks in the lower and upper thirds of the oven, and preheat the oven to 350F. Line two baking sheets with  parchment paper.

Sift together both flours, baking soda, and salt into a medium bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.

Remove the bowl from the mixer and fold in the chocolate chunks until evenly distributed. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 1 month).

Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared pans. Flatten each cookie slightly. Bake for 15 minutes, or until golden, rotating the pans halfway through baking. Transfer the cookie with a spatula to a cooling rack to cool completely.

The cookies can be stored in an airtight container for up to 3

adapted from mybakingaddiction