Saturday, September 6, 2014

Recipe| How to Make Soft Batch Choco chip cookies

You have to be in denial if you say that you do not like a cookie dunked in milk or paired with coffee.

Yes, our childhood leaks back in when you get a whiff of those freshly baked cookies from the oven and it magnetizes you to just grab one. Just the same effect that my daughter and hubhub experiences. 




I will forever be a fan of the choco chip cookie but mostly fond of the soft batch type. It's really a matter of preference, others would like the crisp type and others cake like. 

Check this image from Google which would give you an idea with certain adjustments in the ingredients it will give you different outcomes of the cookies you bake and baking time also affects it. 


I always like to think that baking is 50% love and 50% instinct. Personally, I can't bake good treats unless I'm inspired.  Hehe that's why I go by that saying 'made with love'. 

So here we go and I won't keep you away any longer from making these home made goodies, and if it's your first time to bake then this is your best bet. 

First things first, set your oven to 355 degrees fahrenheit or 180 degrees celsius, you want a warm oven that won't scorch your cookies. 

Prepare a baking or cookie sheet lined with parchment paper. 

Wet ingredients: 
2 sticks of room temperature butter (not melted) 
3/4 cups brown sugar 
1 cup white Sugar (lessen to adjust sweetness if desired)
2 large eggs
1 tsp. Vanilla


Dry ingredients: 
3 1/2 Cups All Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
10 oz. Semi sweet Choco chips or any other variant you wish to use like mini-m&m's.

Procedure:
In one bowl, combine all of your wet ingredients together and mix until you get a creamy mixture. 

In a separate bowl, mix your dry ingredients (make sure to sift) together except for the choco chips. 

Now, slowly add your dry mixture to your wet mixture and adding your choco chips gradually. Soon enough you will be able to form a supple dough. 

Roll dough in your hands to form small balls and place them on your prepared baking or cookie sheet about an inch apart, these will spread while baking. 

Pop them in the oven for around 9 - 13 minutes or until you see the sides of cookies brown a little. 

Now the secret to make you cookies ala soft batch is make sure you watch them closely as soon as you see them crack a little on top and a little firm to the touch this means they are ready. Remove them from the oven, cool and enjoy! But of course we know that the cooling part will be cut into half haha. 

*You can also chill the dough if you wish which gives you more plumped shape cookies or for storage if you don't want to bake everything in one go. 

I hope this recipe made you happy, feel free to ask me for pointers or help. :) 

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