recipe similar to previous try, only slight modified the amount of sugar

Below recipe makes about 36 tablespoonsful cookie, above are the cookie i made after leaving the dough in fridge 24 hours, leaving some to be baked after 48 hours in the fridge

First batch (24 hours rest period in fridge) turn out not bad, just that the one on the black bottom pan are little burnt on underside of cookie, next time should put the pan middle or upper. I left the cookie more towards bottom on first 10 minutes, subsequent 5 minutes in middle position

Baked in 180 Celcius, 15 minutes, turn out a soft cookie, i prefer it to be harder, crunchy on the side, and soft in the middle… Turn out i just need to bake the cookie slightly longer for a crunchy cookie

240g flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons sea salt, else normal salt
140g unsalted butter
70g brown sugar, can be reduced to 48g! 
100g granulated sugar, can be reduced to 60g!
1 large eggs
1 teaspoons natural vanilla extract
100g chocolate chips (i simply pour in desired amount of choc chips,ie 70g semi-sweet, 30g milk choc), can be reduced to 36gram!
Sea salt, optional for sprinkling on top of cookie before baking

Note: After i baked this batch, did try to bake choc chip cookie using less sugar and chocolate chip(noted in bold lettering above). In conclusion, can use total 108g of sugar for this 240g flour recipe, ie 45gram sugar for each 100g flour for choc chip cookie recipe.

Cringed listening to myself, couldn’t bring myself to do it 😛

Made these once before, and it were so good that warrant another session of making it since i have so much of ground almond leftover from my overzealous buying of it for macaron baking previously.

For this time of using ground almond, the cookie turn out quite chewy and sticky in the middle

For the third time making it, i double triple sift the ground almond and use only the coarser almond, and it turns out less sticky. For a healthier version, i reduced the sugar much as below:

3 egg white

280 ground almond (coarse)

60g sugar

dash of sea salt

recipe for 1st try, refer to earlier written one for 3 egg white (2nd try, with less sugar as well)

1st try

done

2nd try with coarser almond

egg white

mixed

before baking

after baked.

Both try doesn’t appeal to me so such, there is some chewy sticky nougat feeling which i not so fond of, 1st time making it still a charm, 2nd & 3rd not so. Don’t know why first time i made it was so nice

New York Times Chocolate Chip Cookies (Yield: 32 – 36 cookies)

Recipe adapted from Two Peas and Their Pod

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
140g unsalted butter
70g dark brown sugar
90g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips (i simply pour in desired amount of choc chips, didn’t measure)
Sea salt

This is the best choc chip recipe i had tried so far, out of 3 or 4 recipe i have tried.

Actually made this twice, the first time, i halved all ingredients of the original recipe except egg which means i used 2 eggs for the first try. On the bright side, it is probably better than doubling the sugar.

2 eggs on first try, should use only 1 🙁

add choc chip at the end

Put a cling wrap on top, and leave in fridge for 24 to 72 hours before baking

Half into freezer to be baked at later time

9 cookie on each tray

very cake like texture due to too much egg

2nd try, much better with cookie texture

For 2nd try, i used dark brown sugar unlike first try using light brown sugar.

This is now my go-to for choc chip cookie 🙂

Previous cookie making attempt (including this ‘New York Times’ Choc chip cookie recipe)

Recipe from Bake or Break, made 43 cookies

recipe, don’t have whole wheat flour, substitute with bread flour instead

ingredients

brown sugar, caster sugar & butter

add mashed banana

mixed

tablespoonsful

43 cookies in all

closed up

Not wowed, just not bad with definite hint of banana

It kinda taste better for me after put into the fridge when the cookie harden up a bit, whereas previously it is softer, chewy and slight cakey

Made choc chips cookies from 3 recipes as below:

1) New York Times Chocolate Chips Cookie (recipe from Two Peas & Their Pod)

2) Anna Olsen’s Chocolate Chips Coookie (recipe from Apple A Day)

3) recipe from The Way the Cookie Crumbles (adapted from nearly every single chocolate chip cookie recipe that she ever read)

The clear winner for me from the above 3 is New York Times 36hours-rest-in-fridge recipe, this NYT version is harder and thicker whereas Anna Olsen’s is more crumbly and thin (resulting in bigger cookie in terms of diameter). The Way the Cookie Crumbles’ is my least favorite as it is most crumbly among 3 recipe and very cakey and not cookie-like in terms of texture.

Cookie dough has to be chilled in fridge for 24 to 36 hours before being baked, don’t mind the 36 hours waiting period at all, as it split out the workload into more manageable during weeknights. Although i made the cookie much smaller than directed, it still has the crispy edges and chewy center texture. I halved the recipe and reduced the brown sugar from 140g to 70g, it is still a tad sweet, sugar can be slightly reduced. All together halved recipe yields 32 cookie.

Below the halved recipe in metric measurement (Oops i actually forgot whether i used 70g brown + 115g caster or 70g caster + 115 g brown sugar, the below should be the correct one, but the cookie look so brown ?!)

New York Times Chocolate Chip Cookies (Yield: 32 cookies)

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
1/2 teaspoons coarse salt
140g unsalted butter
70g light brown sugar
115g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips
Sea salt

My fridge is too cold, making the cookie dough very hard, almost ice-cream like hard. Have to warm it in room temp for 15 minutes or so before scooping it out onto baking tray.

mounts of cookie dough with sprinkles of seasealt

done

Colleague commented it tasted like Famous Amos’ which i find is quite similar, it is cookie hard without being too crumbly, slightly soft and chewy in the center as it is supposed to be.

Anna Olsen’s recipe

butter and sugars

add egg

yields 31 cookies, i find the cookie more soft and crumbly, could be due to high ratio of brown sugar over caster sugar.

last recipe from blogger Bridget from The Way the Cookie Crumbles

Had to buy an expensive high protein flour from supermarket. Should have bought some from bakery shop to stock at home

Cookie dough

Made 19 cookies

a bit too much of sea salt on some, crumbly and cake-like in texture, my least favourite.