|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
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.