Sunday, March 15, 2009Y

Robyn's Big Fat Chewy Chocolate Chip Cookies

its really frustrating when you woke up with a strong craving for something. especially that something that requires baking. and waiting for the butter to come to room temperature. and then mix everything up. and then for it to be baked. and then wait again till its cool enough to eat.

well this was what happened this morning. a bad craving for something sweet and chocolaty. preferably with dough, not too hard and eat it with some tea and honey. so hit the spot. chewy chocolate chip cookies.

when i just started this blog, i swear my name off that i will never use chocolate chips in my bakes. they are tiny, they taste nothing much but oil and cocoa, they make me feel much unhealthy as compared to eating chunks of chocolate and they look like brown breast with pointy nipples. but anyway. i didn't want to open up another block of chocolate just for my sake and i had this packet of chocolate chip from australia given to me by a friend. so well. here we go.

if you see around my blog you would have noticed that i do keep some links on my blog. er i dunno them personally but just kept their blog as reference and let my readers know whose blog i do read up on. i think all of them are great and always provide great informations and i am using a recipe taken from The Girl Who Eats Everything. the picture on that entry looked too good to resist and guess what, they are called Big Fat Chewy Chocolate Chip Cookies.

to tell the truth i am pretty sick of anything that is crispy and crunchy. as i age i find myself appreciating anything thats softer or chewier. i never have luck baking anything that claimed to be chewy. be it brownies or cookies coz they just somehow thin out too much when inside the oven. but this one is a pretty straight forward recipe and i'm sure those who bake cookies regularly (and sell it weekly like me) will definitely have no problemo. the batter looks promising and surprisingly, doughie. i was expecting a much moist and wet dough.

and then, its time to spoon them onto the trays. compared to my signature CCC, i think the dough texture were almost the same. i didn't use the 1/4 cup to spoon out the dough. i thought that would make a really big and fat chewy cookie so i just used a soup spoon and plonked down a heapful of dough.



its chewy, its moist, its not too greasy, its slightly crunchy (its baked what!) the chocolate was surprisingly good, and melty, not too sweet, and so damn good!!! mom thought those were scones but after she took a bite, she was like... 'Oh. Cookie ar?'

try out the recipe! its been a long long time since i tried out a brand new recipe so if i said its easy and good, it really is. so good that i do not feel embarrassed to give some to my old customers to try. and big thanks to Robyn for sharing the recipe! i think she can really cook and bake =P

Robyn's Big Fat Chewy Chocolate Chip Cookies


2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170g unsalted butter, melted
1 cup packed brown sugar *
1/2 cup white sugar *
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chunks chopped from a Green & Black's organic bittersweet chocolate bar (any high-quality bar like Vahlrona or Sharffenberger's would do) **

1. Preheat the oven to 335 degrees. Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 23 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

* - i didn't use any white sugar. just one cup of brown sugar and perhaps bout 2 tbsp more of it. the sweetness was perfectly nice.

** well like i've said, i used some unknown brands of chocolate chip from australia but should be pretty good if we can use some chunk chocolates.

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Katherine blogged@ 11:10 AM


Comments: Heya! Thanks for your post on my blog! It's great to find someone with the same passion as me! AND yea!!!! It's terribly difficult to sell stuff you bake.. I was having a bakesale in school yesterday and most of my supporters were friends. Baking's fun, but i'll think twice again about a bakesale!

posted by OpenID cookingupadream : March 16, 2009 at 6:41 PM
  bake sale is fine if you have strong customer base. normally cny is my best period and orders really flood your mind off. if you really want, start distributing your bakes and let everyone sample! =D

posted by Blogger Katherine : March 18, 2009 at 10:59 AM
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