Preparation time: 15 minutes
Baking time : 30 mins
Serving size : 40 medium size cookies
INGREDIENTS
3/4 cups (180gm) Unsalted butter (180 gms)
1 cup (200gm) Brown sugar
1/4 cup (50gm) Regular sugar
2 tsp Vanilla Essense
1 Egg
A pinch of salt
2 cups (250gm) All-purpose flour
1tsp Baking Powder (*add soda bi-carb for soft-centered cookies)
1 bowl Chocolate chip (coat with a little flour to avoid it setting at the bottom)METHOD(Using machine)
1. Cream unsalted butter with brown sugar and regular sugar until light and fluffy.
1/4 cup (50gm) Regular sugar
2 tsp Vanilla Essense
1 Egg
A pinch of salt
2 cups (250gm) All-purpose flour
1tsp Baking Powder (*add soda bi-carb for soft-centered cookies)
1 bowl Chocolate chip (coat with a little flour to avoid it setting at the bottom)METHOD(Using machine)
1. Cream unsalted butter with brown sugar and regular sugar until light and fluffy.
2. Add in egg and mix well.
3. Add in vanilla essence and a pinch of salt and mix well.
4. Add all-purpose flour and baking powder and mix well.
5. Once chocolate chip is lightly coated with flour, add in and lightly combine mixture chocolate chip
6. Spoon unto baking sheet/tray. I use a medium ice cream scoop to ensure cookie size is all the same.
4. Add all-purpose flour and baking powder and mix well.
5. Once chocolate chip is lightly coated with flour, add in and lightly combine mixture chocolate chip
6. Spoon unto baking sheet/tray. I use a medium ice cream scoop to ensure cookie size is all the same.
7. Bake at 160oC for 30 minutes
This recipe is inspired by Chef Anna Olson.
Kebaya Kitchen 