🍪 Original Choc Chip (Famous Amos)
Note 1 : Cookie is too tough & spread out. To revisit sugar & flour mixture. To lower down sugar & up the flour mixture.
150 gm butter >> 1/2 cup (115gm) butter, 1/2 cup (95gm) shortening
150 gm sugar (120gm white sugar, 30gm red palm sugar) >> a bit too sweet 🥴, to lower. 1/2 cup (115gm 100gm) fine sugar, 3/4 1/2 cup (100gm) brown sugar
+2 tbsp (40gm) 1 tbsp (20gm) blackstrap molasses
1/4 tsp salt
1/4 tsp vanilla essence >> 1 1/2 tsp (5gm) vanilla essence
1 large egg >> 2 large eggs
270 gm white flour (2 parts) >> 2 1/4 cups (240gm) (270gm) all purpose flour (low protein)
+1/2 cup (80gm) corn starch
10 gm malted milk powder (horlicks) >> 20gm malted milk powder
1 1/2 tsp baking powder
1/2 tsp baking soda >> 3/4 tsp baking soda
+2gm emplex around 1/4 tsp
+2 tsp (4gm) instant coffee powder
180 gm dark chocolate chips (beryls) >> 1 cup (170gm) dark chocolate chips
+50gm macadamia nuts, chopped to medium pieces
Yield : 100 - 120 small cookies.
Steps
1. Cream butter, sugar, and vanilla essence until fluffy. Set aside.
2. Whip egg until fluffy. Add in to the butter mixture. Beat until fully incorporated and fluffy. Butter mixture should feel really light.
3. Add in flour, baking powder, and baking soda in two parts. Mix with spatula. Mix well until no traces of flour.
4. Add in dark choc chips. Mix well.
5. Put in airtight container and keep in fridge. Ideally, should be set aside up to 72 hours before baking. Or at least, 24 hours.
6. Preheat oven 160°C. Spoon 1 tsp of cookie dough onto a lined baking tray. Try to bake a small batch of cookies first to test your baking oven.
7. Bake under 160°C for 11-13 minutes, depending on your oven. You can rotate the baking tray midway to ensure even cooking.
8. Rest baked cookies for at least 3-4 minutes prior to their transfer on cooling rack for eating & storing. When just baked, cookies shall be soft. Therefore, to let it rest first before moving.
9. Store in airtight container in room temperature to keep it crispy and long lasting.
🍪 Double Choc Chip W Pecan (Famous Amos)
1 cup (227gm) butter >> or 1/2 cup (95gm) shortening, 1/2 cup (115gm) butter
1/2 cup (115gm) castor sugar
3/4 cup (150gm) dark brown sugar >> 100gm brown sugar, 50gm muscovado sugar
1 1/2 tsp (5gm) vanilla essence
1/4 tsp (1gm) salt
2 whole eggs >> Whipped with butter one at a time until fluffy. We need denser crumbs as well, no need genoise.
2 cups (240gm) tepung gandum (low protein)
+1/2 cup (80gm) corn starch
+1 tbsp (15gm) horlicks (for malted milk taste)
1/2 cup (50gm) cocoa powder >> 35gm dutch cocoa powder, 15gm dark cocoa powder
3/4 tsp baking soda
+2gm emplex
1 1/2 cup (300gm) semi-sweet chocolate chips
1/2 cup almond nibs (badam cincang) >> change to 1/2 cup (50gm) pecan / walnut chunks (to be chopped). No need to roast walnut before use.
Yield : Around 265 small cookies like 1-2 cm (i.e. 001st-8th batch x 30 cookies, 9th batch x 25 cookies), filling all of 3500ml square jar, weighing close to 1.15kg for all of 265 small cookies. 1 baked cookie = ~4 gm average.
Steps :
First Day
1. Combine room temp butter, shortening, sugars, vanilla essence, and salt in a bowl. Set aside.
2. Combine flour, corn starch, horlicks, cocoa powders, baking soda, and emplex in another bowl. Sift until there are no more lumps. Set aside.
3. Roast walnut on top of low fire in a pan for a few minutes until light & aromatic. Set aside to cool. Chop into smaller pieces once cooled.
4. Beat butter mixture with a hand mixer under low speed until light and fluffy. Occasionally gather all butter mixture from the side of the bowl with a spatula and beat again to ensure even mixing.
5. Add one room temp egg one at a time. Beat until fluffy.
6. Sift flour mixture in three separate batches into the butter mixture. Fold a batch of flour mixture into butter mixture using a spatula until well mixed. Repeat until all flour is incorporated into the butter mixture to form a light cookie dough.
7. Add in chocolate chips and chopped walnuts into the cookie dough. Fold in using a spatula.
8. Rest the cookie dough for about 24 hours in the fridge in a closed container before baking.
Second Day
9. Bake in convection oven under 170°C for 15 minutes. Using butcher's paper, line twice (on top of each other) on the black tray. Use heat top & bottom with circulating fan. Need between 5-7 minutes to prepare 30 cookies in a batch. Therefore, in between bake, store back the cookie dough in the chiller to restore its coolness. Otherwise, dough will be too warm & will spread out more during baking. Place cookies on cooling rack. Let them cool sufficiently prior to storage in an airtight container.
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