Last year, when i first 'rekindled' my baking hobby, i made a birthday cake for one of my best friends. Another best friend of mine got wind of it and called me to 'request' for the same thing, but at that time she was in Sydney doing her Master. She has since graduated and back to S'pore. I did plan to bake a cake for her this year, but since i knew that my another friend had ordered a cake for her, i decided to make something else for her. After thinking through, cookie seems to be a good choice as gift, and HHB's chocolate chip cookies immediately came into mind.
Actually the cookies were made whilst i was waiting for my carrot milk loaf to proof. The timing of bread making and cookie making is just right, and there's no time wasted ;-) For the vanilla extract, instead of the normal one, i used Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste which i recently ordered from Elyn. I like this vanilla extract as it's a close choice to the very-expensive vanilla bean pod, and i can still see the specks of vanilla beans!
115g butter, softened
115g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
175g plain flour
175g plain or semi-sweet chocolate chips
1. Preheat oven to 180degC. Line baking trays with parchment paper.
2. With a wooden spoon or electric mixer, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
3. Beat in the egg gradually. Mix well after each addition. Add in vanilla extract, mix well.
4. Sift the flour over the mixture, fold in with wooden spoon or a spatula. Fold in the chocolate chips.
5. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading. Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible.
6. Bake for 10 mins or until golden. Transfer to a wire rack to cool completely.
The cookies stay crispy even until today, but i find it a tad too sweet. Will reduce the amount of sugar the next time i baked it.