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Tuesday, March 22, 2011

Compressed cupcake as chocolate chip cookie

As can be seen, there is a bit of testing going around
Read on if you like cakey dunk-able cookies.

Pride comes before a fall from being too puffed up from my recent cupcakes success. I have quite forgotten a cookie is not a cupcake compressed. The batch of cookies were everything I did not want them to be - a cakey sort of soft in the center and crispy and thinned out at the edges.

To bring the soft cookie to a crispier texture, I baked some more until it turned quite dark. Also the cookie thinned out, so it does not have the thick fat edges of my favorite Subway cookie. Perhaps I should have chilled the batter longer before baking / add in another 50g of butter / overwork the batter for a more robust texture and a thousand more things. If this batch of cookies does not find any takers in the coming days, I am going to break them up and with some unripe peaches  and make a cookie and fruit cake like what the baker's daughter did with her amaretti cookie and peach.

Here is a summation of how I tweaked the cakey dunk-able cookies into lean crispy ones.  Final instructions are for the crispy version.
Mr G , the cookie mascot

2 1/4 cups  all-purpose flour
1/2 teaspoon baking soda
1 teaspoon fine salt
170g butter, cubed and softened
3/4 cup   granulated coconut sugar
3/4 cup   brown sugar
1 teaspoon vanilla extract
2  eggs
1 cup chocolate chips
1 cup chopped walnuts

Combine flour, baking soda, salt in a bowl. Set aside.

Whisk and break up butter, then whisk in both sugars in batches and vanilla extract.

Add egg and beat, one at a time until well combined.

Finally, beat in flour mix, in batches, until the batter is homogeneous. If you prefer a light cookie, mix until just combined. If chewy cookies is what you want, work the batter for 5 minutes before proceeding.

Stir in chips and walnuts.

Chill batter for 30 minutes.

Preheat oven to 190 C

On a parchment lined baking tray, use 2 spoons and deposit little blobs of cookie batter, leaving 2 inches in between. If the oven is not ready, chill until it is ready to bake.

Bake for 14 minutes for crispy texture ( 12 minutes for cakey cookies ).

Cool cookies on the tray for 1-2 minutes until the cookie is firm. Then, using  a flat spatula , transfer cookies to a cooling rack. Cool completely before storing.

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