Chucky's Chewy Chocolate Chip Cookies

Wednesday, 19 June 2013

There's just something heart warming about seeing your child enjoy what you cook, and for me - that feeling makes me want to be a great cook, a passable baker, and a better mum.

The typical stereotype of the woman who keeps the household together, soothes boo-boos, and dishes out stuff from the kitchen which will always remind the boys of home.

There's just a slight problem. I'm still trying to fit all that in the short few hours after I'm done with work for the day. So I cook and bake at weird hours. After a couple of hours spent playing with him, and tucking him to bed. I test out new recipes, and modify existing ones.

I share successful ones, and bin the unmentionables. That grin and a 'Nice, Mehmee!!' when the boy approves - makes all the hours stolen from sleep - all so worthwhile.

***

BabyMoo loves cookies. All kinds of nut-less cookies. Big ones, tiny ones, fat ones, skinny ones. He will devour them with relish, and he's also the main muse for my recent forays into baking. What he loves most, however, are soft and chewy chocolate chip cookies. I searched on the net, made modifications, and was fortunate to strike cookie gold on my first try.

Granted that the boy has a healthy appetite, but devouring 4 at one go would perhaps mean that he approves?

Now that he's in his (Terror) Twos, when he's good, he's very very good.

All bluff one, I tell ya!

When he's bad (which is like 90% of the time), I feel that I have spawned a Chucky.

Spot the Difference
These cookies, however, are guaranteed to make him stop all his nonsense, grab one, and sit quietly as he gobbles them down. That's like 5 minutes of peace... and we Mums know that we'd take that 5 minutes of bliss just for a breather!

CHUCKY'S CHEWY CHOCOLATE CHIP COOKIES


Adapted from Sally's Baking Addiction

Prep: 15 minutes
Bake: 10 - 12 minutes
Yields: 2 doz average sized cookies

Ingredients
  • 170 gr unsalted butter, melted 
  • ½ cup soft dark brown sugar, loosely packed.
  • ½ cup white granulated sugar 
  • 2¼ cup all-purpose flour
  • 1 tsp baking soda 
  • 1½ tsp cornstarch 
  • ½ tsp salt 
  • 1 egg
  • 1 egg yolk 
  • 2 tsp vanilla extract 
  • 1 cup chocolate chips
  • ¾ cup chocolate chips, set aside
Directions

1. Mix flour, baking soda, cornstarch and salt in a bowl. Do not sift the flour. 

2. In another bowl, whisk melted butter, brown and white sugar until sugar dissolves. Please ensure that the butter is in liquid form at room temperature - and not simply softened. The darker brown your sugar is, the darker your cookies will be.

3. Add the egg and egg yolk into the butter mix, and whisk lightly until creamy. Whisk the vanilla extract in.

4. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon or spatula. The dough will be very soft, but eventually will come away clean off the edges.


5. Add in the 1 cup of chocolate chips, and fold in. They may not stick well to the dough, but give a good stir until they are just about dispersed throughout.


6. Preheat your oven to 170 deg C. Meanwhile, just leave the dough in the fridge to cool slightly.

7. Shape the dough into small balls (I used a cookie scoop) and space out evenly on the baking tray. Make sure to leave space between each ball and from the edge of the tray. Put a few chocolate chips atop each mound. 

These 'spread' out quite a bit, so it's best to make them rounded rather than flat prior to baking.


8. Enjoy the smells...



9. They will be underbaked, but do not bake longer than 12 minutes. Doing so will result in non-chewy cookies! Allow to 'rest' out of the oven for 15 minutes (do not transfer to a cooling rack as yet) where they will continue to cook on the baking tray.

Once they are sufficiently cooled, transfer to a wire rack to cool completely.


10. Soft and chewy cookies which stops Chucky in his tracks. Perfect, any time!





MummyMoo





5 comments :

  1. i am so going to try this recipe out soon! after we finish the shortbread fingers. hahahaha!

    ReplyDelete
  2. I am gonna test this recipe soon! Thanks for sharing.

    ReplyDelete
    Replies
    1. Let me know how it turns out! :)

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  3. Those are really very yummy. No wonder you bake so good because you have with you your son as inspiration. Sometimes all it takes for people to be very good at what they do is to stay inspired or motivated.
    - KatzGlutenFree.com

    ReplyDelete
    Replies
    1. I totally agree, Rachel! He motivates me... and makes me try to better my best.

      Thanks for stopping by :)

      Delete

 

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