YESsss... mmg sedap & berbaloi-baloi.., x rugi mencuba. T/kasih buat ummi sbb sudi brkongsi resepi Coklat chip cookies yg sedap ni..! Tapi nape am punya x cntik sgt lah ummi..
Dahlah ringkas, mudah & cepat membuatnya pas tu teramatlah lembut & rangup (dh lmbut rangup pulak..?) dan sedap sangat. Pasti bebudak mnyukainya tapi mak budak lagi ler sukee tau..!
Tertarik dgn knyataan ummi yg anak2 ummi smua suka x kira yg kecik/besar.., tu yg kita pun bersemangat nk mencuba juga, lagi pun bebudak kat umah ni mmg antu cookies yg cam ni.So x payah beli chip more lagi..! he..he..
Kalau tambah srbuk koko lagi sedap ya ummi..? For next time mungkin boleh cuba ..!
Resepi angkut dari umah Ummi(Kuantan) yg mmg dah trkenal dgn kepakarannya di dapor.
Ummi tumpang copy ya.. Thanks..!
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (*I used Van Houten choc chips + button chips)
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (*I used Van Houten choc chips + button chips)
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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