Recipe: Overnight Chocolate Chip cookie (New York Times Chocolate Chip Cookies)

Posted by vivien | Recipe | Thursday 15 January 2015 10:18 pm
18,944 Total Views




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.


Recipe: Ameretti Cookie

Posted by vivien | Recipe | Sunday 7 December 2014 9:05 am
9,909 Total Views

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




2nd try with coarser almond


egg white




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


Recipe: New York Times Chocolate Chip Cookies

Posted by vivien | Recipe | Sunday 1 September 2013 9:36 pm
13,166 Total Views

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: Banana Pecan Chocolate Chunk Cookies

Posted by vivien | Recipe | Wednesday 13 February 2013 5:01 pm
7,168 Total Views

Recipe from Bake or Break, made 43 cookies



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




brown sugar, caster sugar & butter


add mashed banana






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


Recipe: 3 chocolate chips cookie recipes

Posted by vivien | Recipe | Saturday 6 October 2012 10:36 am
13,190 Total Views

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




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.


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