Choc chip oats cookies
130 gm flour
30 gm corn flour
20 gm cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of cinnamon stick powder ( this one I ommited)
90 gm instant quaker oats
200 gm butter
120 gm brown sugar ( i used castor sugar)
1/2 teaspoon of vanilla essence
chocolate chips
1) Mix flour, corn flour, cocoa powder, baking powder and cinnamon powder and sieve them, then add the quaker oats in. Put aside.
2) Beat butter and sugar in a mixer till fluffy and sugar almost dissolved, then add in the essence and mix again.
3) Pour in the flour mixture and mix well. Then add in the chocolate chips .
4) Use a spoon and drop some of the mixture into a greased baking tray, no need to flaten them as the cookies will expand and flaten slightly when cooked.
5) Bake for 15-20 minutes at 180degrees celcious, till cooked. Do not remove the cookies from the tray right out of the oven, they will break. Let them cooled slightly before removing them . The cookies will be crispy when cooled.
Showing posts with label Chocolate Chip. Show all posts
Showing posts with label Chocolate Chip. Show all posts
Wednesday, August 31, 2011
Tuesday, August 30, 2011
The Chewy Chocolate Chip Cookie
220g unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
Pecan Chocolate Chips Cookies
Ingredients (yields about 50 ~ 54 pcs of 1-1/2 inch wide cookies)
130g Butter, room temperature
150g Light Brown Sugar
1 egg
2 Tsp Vanilla Essence
150g Plain Flour
75g Self Raising Flour
80g Rolled Oats
80g Chocolate Chips
70g Raisins
70g Pecans, toasted and chopped coarsely
Method
1) Line a sheet pan with greaseproof paper. Preheat oven to 180 deg.C for conventional oven or 170 deg.C for fan oven.
2) In a bowl, using an electric whisk, cream butter and sugar till pale and fluffy. Add in egg and vanilla essence beat well.
3) Sift in the 2 flours and the rest of the ingredients. Fold till well combined.
4) Divide into equal portions, shape them or drop them by spoonfuls onto prepared pan and bake for 15 mins (mid rack) or till browned.
Note : If using plain flour only, add 1/2 Tsp of baking soda to 225g of plain flour.
by reirei
130g Butter, room temperature
150g Light Brown Sugar
1 egg
2 Tsp Vanilla Essence
150g Plain Flour
75g Self Raising Flour
80g Rolled Oats
80g Chocolate Chips
70g Raisins
70g Pecans, toasted and chopped coarsely
Method
1) Line a sheet pan with greaseproof paper. Preheat oven to 180 deg.C for conventional oven or 170 deg.C for fan oven.
2) In a bowl, using an electric whisk, cream butter and sugar till pale and fluffy. Add in egg and vanilla essence beat well.
3) Sift in the 2 flours and the rest of the ingredients. Fold till well combined.
4) Divide into equal portions, shape them or drop them by spoonfuls onto prepared pan and bake for 15 mins (mid rack) or till browned.
Note : If using plain flour only, add 1/2 Tsp of baking soda to 225g of plain flour.
by reirei
Black & White Choc Cupcake
Ingredients:
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
Cupcake
85g Dark chocolate (you can get a rich chocolatey flanour if you use good quality chocolate with 70% cocoa solids)
75g Butter
75g Icing sugar, sifted
2 large eggs (70-75g), separated
1tsp vanilla essence
40g self-raising flour, sifted
30g Ground almonds (I didn't have ground almonds so omitted this)
Hersheys semi sweet choc chips
Method:
Place choc in a heatproof bowl over gently simmering water and stir until choc melts. Remove and set aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Beat in egg yolds, one at a time, beating well after each addition. Add vanilla essence.
With a spatula, add in choc and mix. Stir in flour and ground almonds.
Whisk egg whites in a separate bowl until just stiff. Fold into the main mixture, half at a time.
Spoon mixture into paper cases a little at a time, putting in the choc chips in between spoonfuls of the mixture.
Bake at 190 degree celsius for 15-18 mins or until a skewer inserted into the centre of the cake comes out clean.
Chocolate ganache
250 ml single cream
250g dark couverture choc drops ( i used the hersheys semisweet baking bar and leftover semi-sweet choc chips)
Place cream in a saucepan and bring to the boil. Place choc in a bowl, pour cream over and stir together using a whisk. Let cool slightly before use.
by Buffetqueen
Steamed chocolate chip cake
125gm of butter
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
Chocolate Chip Banana Bread
INGREDIENTS
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
Chocolate Chip Muffins
¾ lb chocolate chips. (340gm)
1/3 lb of soft butter. (150gm )
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.
Instructions for Chocolate Chip Muffins:
Preheat your oven to 200°C and butter your muffin pan.
Beat the butter and the vanilla extract together to form a light, airy mixture.
One at a time, add the eggs, and beat gently.
Add ¼ cup of the sugar after each egg and mix thorougly.
Put the baking powder and salt in the milk, then add to the mixture.
Fold in the flour and the chocolate chips.
Pour the mix into your buttered muffin pan, filling each cup 3/4 full.
Bake for 25 minutes or until muffins turn golden brown.
by csky
1/3 lb of soft butter. (150gm )
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.
Instructions for Chocolate Chip Muffins:
Preheat your oven to 200°C and butter your muffin pan.
Beat the butter and the vanilla extract together to form a light, airy mixture.
One at a time, add the eggs, and beat gently.
Add ¼ cup of the sugar after each egg and mix thorougly.
Put the baking powder and salt in the milk, then add to the mixture.
Fold in the flour and the chocolate chips.
Pour the mix into your buttered muffin pan, filling each cup 3/4 full.
Bake for 25 minutes or until muffins turn golden brown.
by csky
Oats chocolate chips cookies
130gm flour
30 gm corn flour
20 gm cocoa powder
½ teaspoon baking powder
90gm instant oats
200 gm buter
120 gm brown sugar
½ teaspoon vanilla essence
a few handful of chocolate chips
1) Cream the butter and sugar till fluffy, then add in the vanilla essence. Mix well.
2) Sift the flour, corn flour, baking powder and cocoa powder, then add in the oats to the sifted flour. Pour in this mixture of flour into the butter –sugar mixture and mix them well before adding the choc chips.
3) Shape the cookies into balls and flatten them a bit, and bake in preheated oven for 15 minutes at temperature of 170 degrees C.
by Jam
30 gm corn flour
20 gm cocoa powder
½ teaspoon baking powder
90gm instant oats
200 gm buter
120 gm brown sugar
½ teaspoon vanilla essence
a few handful of chocolate chips
1) Cream the butter and sugar till fluffy, then add in the vanilla essence. Mix well.
2) Sift the flour, corn flour, baking powder and cocoa powder, then add in the oats to the sifted flour. Pour in this mixture of flour into the butter –sugar mixture and mix them well before adding the choc chips.
3) Shape the cookies into balls and flatten them a bit, and bake in preheated oven for 15 minutes at temperature of 170 degrees C.
by Jam
Choc Chip Cookies
160 gm butter
80 gm sugar
1 teaspoon of vanilla essence
200 gm flour
1 teaspoon of baking powder
Handful of Chocolate chips, chopped cashew nuts/almonds
1) Cream together butter and sugar till light and fluffy. Add in vanilla essence and mix well
2) Stir in the flour which has been mixed with baking powder, then add in the chocolate chips and chopped cashew nuts/ almonds.
3) Rest in fridge for 15 minutes and shape the dough into little balls, and flatten them a bit or you can use the spoon and drop the soft dough into the baking tray.
4) Bake in preheated oven for 15 minutes at temperature of 170degrees Celsius, till golden brown.
Note: Cashew nuts or almonds have to be toast or pan fried first.
by jam
80 gm sugar
1 teaspoon of vanilla essence
200 gm flour
1 teaspoon of baking powder
Handful of Chocolate chips, chopped cashew nuts/almonds
1) Cream together butter and sugar till light and fluffy. Add in vanilla essence and mix well
2) Stir in the flour which has been mixed with baking powder, then add in the chocolate chips and chopped cashew nuts/ almonds.
3) Rest in fridge for 15 minutes and shape the dough into little balls, and flatten them a bit or you can use the spoon and drop the soft dough into the baking tray.
4) Bake in preheated oven for 15 minutes at temperature of 170degrees Celsius, till golden brown.
Note: Cashew nuts or almonds have to be toast or pan fried first.
by jam
Monday, August 29, 2011
Hersheys Chocolate Chip Cookie Recipe
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz pkg) HERSHY'S Semi-Sweet chocolate chips
1 cup chopped nuts
Heat oven 375 degrees.
Stir together flour, baking soda and salt.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.
Add eggs; beat well.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 5 dozen cookies.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz pkg) HERSHY'S Semi-Sweet chocolate chips
1 cup chopped nuts
Heat oven 375 degrees.
Stir together flour, baking soda and salt.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.
Add eggs; beat well.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 5 dozen cookies.
Choc Chip Cookies
(A)Process/rub the following together thoroughly:
350g self raising flour (Another idea for a murukku-earth-shattering-like crunch is to replace 100g of the self-raising flour with bread flour + 1 tsp baking powder.)
100g rice flour
50g corn oil
(B)Cream till fluffy:
200g unsalted butter
100g light brown sugar
100g gula melaka( finely minced/grated )
150g castor sugar
half tsp salt
2 tsp vanilla extract
2 tbsp brandy/rum/whisky
(C) Followed by:
100g milk powder
1 egg
(D) Stir in:
150g chopped nuts
500g chocolate chips
mixture (A)
Pipe, drop, pinch or whatever lah on a parchment lined baking sheet and bake at 170C for 15 - 20 mins.
Variations on the theme:
- rum with raisins
- brandy with almonds
- whisky with cashews
- instant coffee paste with peanuts
- honey with dessicated coconut
- lime cordial with mixed peel
by curryman
350g self raising flour (Another idea for a murukku-earth-shattering-like crunch is to replace 100g of the self-raising flour with bread flour + 1 tsp baking powder.)
100g rice flour
50g corn oil
(B)Cream till fluffy:
200g unsalted butter
100g light brown sugar
100g gula melaka( finely minced/grated )
150g castor sugar
half tsp salt
2 tsp vanilla extract
2 tbsp brandy/rum/whisky
(C) Followed by:
100g milk powder
1 egg
(D) Stir in:
150g chopped nuts
500g chocolate chips
mixture (A)
Pipe, drop, pinch or whatever lah on a parchment lined baking sheet and bake at 170C for 15 - 20 mins.
Variations on the theme:
- rum with raisins
- brandy with almonds
- whisky with cashews
- instant coffee paste with peanuts
- honey with dessicated coconut
- lime cordial with mixed peel
by curryman
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