I made these cookies for my ex-colleague who has resigned some time back as a farewell gift for her. This is a crunchy cookie (not soft, chewy type) and I must say is a good recipe cos' it stays crunchy for over a week as long as you keep it well in an air-tight container. The recipe is from 孟老师的一百道Home-made Cookie.
Please pardon me for the blur picture. I took it in the evening time when the light shining through my living room was really dim. This was the best I can have, with the enhancement of some contrast. :P
80g unsalted butter
90g brown sugar
150g plain flour
15g cocoa powder
1/2 tsp baking soda
110g chocolate chips
- Cream butter (room temperature) and sugar until well mixed.
- Add eggs a little at a time to the creamed mixture.
- Sift flour, cocoa powder and baking soda. Add the flour mixture to the creamed mixture and using a spatula, mix well until a dough is formed.
- Add chocolate chips.
- Gather dough in a cling wrap and chill in the fridge for about 30 minutes.
- Weigh about 20g of the dough, roll into a ball and press down lightly onto the baking tray. The diameter would be about 5cm.
- Bake in a preheated oven at 170°C for about 25 minutes.
- After the cookies are baked, let it cool in the oven for about 10 minutes before bringing out to cool.
Note: This yields quite a large cookie. If you prefer smaller cookies, divide each cookie dough into smaller portions; baking time has to adjusted depending on the size of your cookie.
Recipe Source: 孟老师的一百道Home-made Cookie