|I love this pretty plate. Eight of which I lugged back home from Cambodia.|
Yes, I should confess. I belong to the minority that loves crunchy chocolate chip cookies. My favourite store-bought chocolate chip cookies are Famous Amos. I love them so much that I have been looking high and low for a recipe that will hit the spot like Amos' cookies do. Some years ago, when the franchise brought in a no-chip version that was chock-full of macadamia nuts, I went wild. I visited a Famous Amos outlet almost every day to get my fill of them. Alas, it was not to last as that particular version suddenly ceased to exist after a few months. Perhaps I was the only person who liked them without the chocolate chips?! Who knows?
Anyway, after many experiments I'm sad to say that I haven't quite found a recipe that even comes close to Famous Amos.
Nonetheless, when I did bake these for the first time, I thought to myself - now here's a chocolate chip cookie I'll be baking again and again. Bake them again and again I did. While they are not quite Amos' they still taste great to me. Especially on the day after. Most importantly, they are crunchy cookies... and can be quite addictive if you're not careful. Be warned!
The recipe is from Bakertan of Baking Library, who in turn got it from Bakingmum. I've re-written the recipe here for ease of reference and also because I changed it a little to suit my taste, however you should check these two blogs out as they have some lovely recipes.
Crunchy Chocolate Chip Cookies
|My little lovelies.|
Adapted from Baking Library
150g plain flour
45g corn flour
1/2 teaspoon baking powder
Pinch of sea salt
125g salted butter, at room temperature
65g castor sugar
40g light brown sugar
1 teaspoon vanilla essence
150g semi-sweet mini chocolate chips
- Preheat oven at 120 Celsius.
- Sieve plain flour, corn flour, baking powder and sea salt together. Set aside.
- Cream butter and both sugars until pale.
- Add in egg and vanilla essence. Cream for 1 minute, until well combined.
- Gently fold in by hand the sieved flour mixture.
- Add in chocolate chips and fold this in gently by hand as well.
- Cover mixing bowl with clingfilm and chill dough in the refrigerator for 30 - 45 minutes.
- Remove dough from refrigerator.
- Make small round balls and place about 2 inches apart on a baking paper lined tray.
- Bake at 150 Celsius for about 15 - 20 minutes until the edges turn a light golden brown.
- Cool cookies on the tray for about 10 minutes before moving them to a wire rack to cool completely.
- Once cooled, pack cookies away into an airtight jar.
Please note that the oven I have at home is a hot piece of equipment, which means I always have to keep the temperature lower than usual or everything that goes into it just burns to a crisp.
I hope you enjoy this as much as I do!