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Chocolate Chunk Cookies with Crunch

November 21, 2011

I am pleased as punch.

I finally got the it right. Crunchy chocolate chip cookies.

What changed it?
Light coloured bake pans.

The browning was uneven when i used the heavy based non-stick dark pan, which has caused me months of distress.

Now, thats resolved – and am excited to be baking cookies once again!
I need to get more of those pans.

A quick memory recipe recap:

180 degrees Celcius.

1 1/2 cups plain flour (I used Rose flour)
1/4 cup corn flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

200g chocolate chunks/ chips

125g salted butter
1/2 cup white sugar (cup size 1/4 x2)
cup size 1/8 x3 brown sugar
1 tbsp vanilla essence
1 egg

Whisk butter till light and fluffy. Add sugars. Whisk some more, till light and fluffy.
The idea is to incorporate air into the batter for light crispy cookies,

What i did:
Bring butter to room temperature and cut into small cubes. Whisk in a stainless steel bowl until soft textured and add sugars. Whisk until it looks creamy and light.

Sift flours, baking powder, baking soda and salt into a bowl. Ensure evenly mixed.

Add egg and vanilla essence to butter batter and mix well.

Fold in flour and chocolate bits into the butter mixture. DO NOT OVER MIX.

Bake for 10-13 mins and let cool before packing.

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