i could vividly remember some 3 and a half years back, when i first baked these cookies ya. i got all excited when my mum bought a microwave oven with grilling and conventional baking functions. It was the very first time i could do some real baking at home ya.
The recipe was passed to me from an avid baker a.k.a HoneyTree (;p) during my poly days ya. i made alittle modification to the recipe ya, the units in the original recipe was in grams instead of Cups.
The recipe was passed to me from an avid baker a.k.a HoneyTree (;p) during my poly days ya. i made alittle modification to the recipe ya, the units in the original recipe was in grams instead of Cups.
Recipe
Ingredients
· ½ Cup butter
· 1 Cup brown sugar
· 1 teaspoon vanilla essence
· 1 egg, lightly beaten
· 1/2 teaspoon bicarbonate of soda
· 1 Cup & 2 tbs plain flour
· ¾ Cup chocolate chips
Method
1) Preheat oven to moderate 180°C. Brush two oven trays with melted butter or oil. Line with baking paper.
2) Using electric beaters, beat butter, sugar and essence in small bowl until light and creamy. Add egg gradually and beat well. Transfer to large bowl.
3) Using a metal spoon, fold soda, sifted flour and choc chips into creamed mixture. Mix until smooth.
4) Drop level tablespoons of mixture onto prepared trays, allowing for spreading. Flatten mixture slightly. Bake 12 – 15 minutes or until lightly browned and cooked through. Transfer to wire rack to cool.
Tips: To prevent the cookies from spreading too much, refrigerate the dough for 1 hour before rolling them into balls and flattening them slightly on the baking tray (lined with baking sheet).
2) Using electric beaters, beat butter, sugar and essence in small bowl until light and creamy. Add egg gradually and beat well. Transfer to large bowl.
3) Using a metal spoon, fold soda, sifted flour and choc chips into creamed mixture. Mix until smooth.
4) Drop level tablespoons of mixture onto prepared trays, allowing for spreading. Flatten mixture slightly. Bake 12 – 15 minutes or until lightly browned and cooked through. Transfer to wire rack to cool.
Tips: To prevent the cookies from spreading too much, refrigerate the dough for 1 hour before rolling them into balls and flattening them slightly on the baking tray (lined with baking sheet).
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