Chef bares secret to crispy, chewy 100-gram Chocolate Chip Cookie
MANILA, Philippines — A Chocolate Chip Cookie is a traditional type of cookie that never goes out of style because it is a timeless favorite of adults and children alike. The goal is always to bake a batch of cookies that are crispy and crunchy on the outside but are chewy inside. But what if you can make these cookies in giant size and yet achieve the same doneness?
Chef Jackie Ang Po creates this dream cookie with this recipe and shares her secret, too. “My secret to really good cookies? Good butter and good chocolate.”
You need good butter to give the cookie doughs a good spread and a glorious aroma, and good chocolate makes the cookies yummy.
“I always say try the chocolate before you use it on your cookies. If it does not taste good, when you add it to the cookie batter, they won’t magically turn out delicious cookies. So, the chocolate has to be good from the start,” the chef advised.
Bake a batch of these cookies now and see how fast each disappears.
100-gram Chocolate Chip Cookies
Ingredients:
1/2 cup Arla Butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1 egg
1 2/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. instant coffee
1 1/2 cups Beryls Chocolate Coins
Procedure:
1. Using a hand mixer, cream butter, brown and white sugar, and vanilla extract in a bowl.
2. Add egg.
3. Combine dry ingredients (all-purpose flour, baking powder, baking soda, salt, and instant coffee). Mix well.
4. Fold dry ingredients into the batter. Fold in chocolate coins.
5. Divide into 100-gram balls and refrigerate for at least 6 hours.
6. Arrange on baking tray with enough spaces between cookies. Add more chocolate coins on top of the cookies.
7. Bake in a preheated 350°F oven for 15 minutes.
*Makes 8 pcs. 100-gram cookies.
