朱古力碎曲奇 Chocolate Chip Cookies

冇記錯我第一次焗嘅食物就係朱古力碎曲奇，嗰陣時好頹咁係supermarket買咗包預拌粉，淨係加蛋同油嗰啲，其實味道都唔錯㗎，不過包預拌粉都幾貴，加上啲曲奇都好甜，所以後來都冇再買。之後開始自己搵recipes落手整之後，發現大部分recipes整出黎嘅曲奇都好甜，可能外國人鍾意好甜嘅食物呱。

由於我一直都搵唔到最好嘅recipe，所以就整咗依份recipe出黎。我唔會話佢係最好嘅recipe(都我黎講係㗎)，但係佢同其他recipes唔同，整出黎曲奇好食又唔會太甜，個texture外脆內軟(chewy)，真心唔錯，記住要試下呀。

If I remember correctly, chocolate chip cookies was my first ever baked treat. I was still very young and I bought the pre-mix package. To be honest the taste is kinda good. However, it was too sweet and the package was quite expensive and so I haven't bought it again. Then I started finding recipes online and tried make it my own. Unfortunately, most recipes are still too sweet. I guess western people like sweeter food.

Since I couldn't find a perfect recipe for myself, I decided to create my own recipe. It might not be the best (it is in my mind), but it is certainly different from the others. It's delicious but less sweet. It's crunchy on the outside and soft and chewy in the middle. Remember to try it out.

朱古力碎曲奇 Chocolate Chip Cookie 

份量：大曲奇12塊 /  細曲奇24塊   12 Big Cookies / 24 Small Cookies

材料 Ingredients 

110g         無鹽牛油                    Unsalted Butter

70g           黑糖                            Dark Brown Sugar

30g           白糖                            White Sugar

1 pcs         雞蛋                            Egg

1/2 tsp      雲尼拿油                    Vanilla

1.5 Tbsp   奶粉                            Ｍilk Powder

1.5 Tbsp   粟粉                             Corn Starch

1/2 tsp      梳打粉                         Baking Soda

1/8 tsp      鹽                                 Salt

150g         全能麵粉 (中筋)         Flour

~100g       朱古力碎                    Chocolate Chips

準備

1.       將焗爐預熱至180℃。

2.       將牛油放在室温至軟身。

3.       將麵粉、梳打粉、鹽過篩。




做法

1.       將牛油和糖打至微白、挺身。

2.       加入雞蛋、雲尼拿油，並攪拌至均勻。

3.       拌入奶粉和粟粉。

4.       加入已篩好的材料，攪拌直至均勻。

          *切勿過分攪拌。

5.       加入朱古力碎。

6.       用匙羹或雪糕羹將麵團放於焗盤上。

          每個麵團之間需留有1-2吋的空間。

          (大: ~ 2 Tbsp   細: ~ 1 Tbsp)

7.       放入180℃的焗爐。    

          大曲奇需時大約15-20分鐘。    

          細曲奇需時大約12-15分鐘。

8.       完成後讓曲奇先在焗盤上放涼5分鐘，再將曲奇放在鐵鋼架上放涼。

*注意事項:

1. 粟粉的用途是令曲奇的裡面保持軟身，而奶粉的用途則是令曲奇更香，若沒有奶粉亦可不放。

2. 曲奇麵團的溫度應比室溫低一點，焗好的曲奇會更好吃，所以製作過程不要太長(由於要拍片所以時間長了，因此成品不及平時的...)，不需用室溫雞蛋，牛油只要夠軟，不需完全達到室溫。

Preparation

1.       Preheat the oven at 180℃.

2.       Let the butter soften at room temperature.

3.       Sift the flour, baking soda and salt.




Method

1.       Beat the butter and sugar until pale and fluffy.

2.       Add in the egg and vanilla and beat well.

3.       Mix in the milk powder and corn starch.

4.       Add the sifted dry ingredients and mix until just blended.

          *Do not over mix the batter.

5.       Add in the chocolate chips.

6.       Use spoons or ice-cream scoop to spoon the batter on a baking tray.

          Leave 1-2 inches between each cookie dough.

          (Big: ~ 2 Tbsp   Small: ~ 1 Tbsp)

7.       Bake at 180℃.

          Big cookies take about 15-20 minutes.

          Small cookies take about 12-15 minutes.

8.       Once baked, take them out and let them sit on the tray to cool down for 5 minutes. 

          After that place the cookies on a cooling rack.

*Reminder

1. Corn starch is used to keep the cookies soft and chewy on the inside. As for the milk powder, it is used to make the cookies taste better and thus it is optional to put milk powder in the recipe.

2. The temperature of cookie dough should be slightly cooler than room temperature so as to have better results. Therefore, make sure the making process is not too long. (Since I had to film while making the cookies, my cookie dough was warmer than I wanted it to be. Because of this, the result was not as good as expected.) Also, it is ok to use eggs that is straight out from the fridge. The butter should be soft, but it doesn’t have to be completely at room temperature.