Homemade Chocolate Cookies
Not so much a guide as it is a collection of personal lessons learned from my second attempt at making these cookies, including tips on butter temperature, brown sugar sifting, and baking with a basic oven.
Story
This was my second time baking homemade chocolate cookies, and I learned quite a few lessons along the way. Making do with basic kitchen tools like a simple wire basket for sifting and a small, non-adjustable oven proved that you don't need fancy equipment to achieve great results. It is a fun process of adapting to the dough's consistency and learning through trial and error.
Ingredients
low-gluten flour half a jin
brown sugar
50g
baking powder 3,
5g
white sugar half a teaspoon
vanilla extract a few drops
salt a tiny pinch
butter
110g
dark chocolate chips add more
1 whole egg
Instructions
1
Step 1
Butter, soften it a bit, but ideally do not let it melt. The butter in my photo is slightly past that point.
2
Step 2
Add sifted brown sugar.
3
Step 3
Add white sugar, vanilla extract, and beat.
4
Step 4
Beat the eggs.
5
Step 5
Add the beaten egg mixture in two batches, and beat.
6
Step 6
Mix the flour, baking powder, and salt evenly, add them in, and beat until combined. If it is too dry and thick... just use your hands to knead it! O
7
Step 7
Add chocolate chips. If you cannot buy ready-made ones, just chop up a whole block of chocolate, but do not chop it too finely.
8
Step 8
Bake at 180 degrees Celsius for 10 minutes. If making them as large as Chips Ahoy cookies, it will need 15 minutes.
9
Step 9
Haha! The finished dish is ready!
