If you’re going to be the favourite aunt and uncle, I figure you must have a great chewy chocolate chip cookie recipe (in fact, I would say every mother needs this type of recipe, but writing that would be completely immature). Here it is:
The Chewy Chocolate Chip Cookies Yeild: 18 cookies Melt: 115g butter Cream in: 145g brown sugar 65g white sugar Whisk in for a few minutes until fluffy: 10g vanilla 10g egg yolk 37 g egg Just fold in: Sifted 165g all-purpose flour 1/4 tsp baking soda 1/4 tsp salt & 200g chocolate chips Drop 2 tbsp onto parchment 3inches apart (6 on lrg pan) 150° 6 to 6.5 minutes Edges brown quickly at the end Continue to brown after out of oven
The above were made with imported all purpose flour.
These were made with local cake flour (I bought it off one of the bakeries at my local market. They likely think I’m so odd. Before, I asked them to sell me their loaf tins. They said no. When I saw them using a rolling pin and toasted bread to make bread crumbs, I immediately bought a jin. Again, they sold it to me but thought it was the weirdest thing.) I thought this batch was actually better – chewier. Plus, I can’t afford to buy 2.5 kg of imported Gold Medal All-Purpose Flour for 60 yuan.