Name: Chewy chocolate chip cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 60g unsalted butter - softened; 60g brown sugar; 50g white sugar; 25g egg - beaten; dash of salt; 1/4 tsp vanilla extract; 100g plain flour (or 97g of T45 and 3g gluten powder); 1/4 tsp baking soda; 80g chocolate - cut into chunks

December 22, 2019

Chewy chocolate chip cookies

Serving Size

12 cookies (30g)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter - softened
60g brown sugar
50g white sugar
25g egg - beaten
dash of salt
1/4 tsp vanilla extract
100g plain flour (or 97g of T45 and 3g gluten powder)
1/4 tsp baking soda
80g chocolate - cut into chunks

Instructions

1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
3. Add egg and vanilla and mix until fluffy.
4. Mix in the dry ingredients from #1 until combined with a spatula.
5. Add chocolate chunks and mix.
6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

May 22, 2019

Crunchy & Chewy choco chip cookies – quick version

Crunchy & Chewy choco chip Cookies – quick version

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Crunchy & Chewy choco chip Cookies – quick version

Ingredients

100g white sugar
150g brown sugar
1/2 tsp salt
110g unsalted butter - melted
1 tsp maple syrup
1 egg
1 tsp vanilla extract
160 g cake flour or plain flour (T45) - sifted
1/2 tsp baking soda - sifted
200g of your favorite chocolate (white, milk, black caramel...) - cut into chunk

Instructions

1. In a large bowl (or in the bowl of your stand mixer), whisk together the sugars, salt and butter until a paste forms with no lumps.
2. Add maple syrup, egg and vanilla. Mix well.
3. Sift in the flour and baking soda, then fold the mixture with a spatula. Do not overmix.
4. Add the chocolate chunks and incorporate with a spatula or with your hand. Then chill the dough for at least 1 hour.
5. Pre-heat the oven 180C degree.
6. Make balls of dough (about 40g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9 to 10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

February 11, 2019

Caramel Candies – Hard or Soft and Chewy

Caramel Candies – Hard or Soft & Chewy

Serving Size

15cm x 15cm

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

450g whole milk
150g sugar
12g honey
1 tsp vanilla extract
150g heavy cream
30g butter

Instructions

1. Prepare the caramel mold : line an about 15cm x 15cm square caramel mold with parchment paper. Set aside.
2. In a medium non-sticky saucepan, combine milk, sugar, honey and vanilla. Bring it to a boil to melt the sugar. Shake the pan gently to redistribute the melting sugar over medium heat, but do not stir sugar at this point.
3. When the sugar dissolves, add heavy cream and butter. Whisk gently over medium-low heat.
4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm as shown in the pictures.
5. The mixture will get bubbly and thick (see pictures). The process will take about 40 to 60 mins (Depend on the heat level).
6. Stirring the caramel will become harder. If you like soft caramels, then stir less. You will get a better feel for the perfect timing after several trials :-)
7. Pour the caramel mixture into the prepared mold. Sprinkle with sea salt if you like.
8. When the caramel cools to room temperature, refrigerate until cooled and hardened. If you have made harder caramel, I recommend you cut it before refrigerating as otherwise it will very difficult to cut.
9. Cut caramel into small pieces as you like them and, if desired, wrap them up in wax paper.

November 9, 2015

Choco chip cookies

Serving Size

40 small size cookies

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

250g All-purpose flour or ( 125 g cake flour and 125g bread flour ) or (242g / T45 and 8g gluten powder)
150g unsalted butter, room temperature
1 tbsp coconut oil
1/3 tsp fine salt
1/2 tsp baking soda
150g brown sugar
80g granulated sugar
1 eggs
1 egg yolk
1 tsp maple syrup
1 tsp vanilla paste ( or vanilla extract )
1 tsp cocoa powder unsweetened (optional)
1 tsp grand marnier
180~200g semi-sweet chocolate chips or any chocolate (milk, white, black) - cut into chunks

Instructions

1. Preheat oven to 180C degrees.
2. Mix together all dry ingredients, flour, salt, baking soda and cocoa powder.
3. Microwave the butter for about 30-40 seconds (600w) to just barely melt it. Put the melted butter, coconut oil and sugars into a medium bowl and beat with a hand mixer until creamy. Add the egg, maple syrup, vanilla, grand marnier and beat them at medium speed beating well after each addition.
4. Sieve the flour, baking soda, cocoa powder and salt over the mixture. mix in with a wooden spoon. Stir in the chocolate chips.
(Important : Store dough in an air tight container for about at least 2 hours in refrigerator before baking. )
5. Place small mounds of the mixture about 2 inches apart by using a teaspoon on the baking trays. Bake 9-10 minutes but do not over bake.
6. Remove from the oven and cool on trays. Store in an airtight container.

Left side cookie : chilled for 2 hours. Right side cookie : Baked immediately without chilling.