Skip to main content

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

 

These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days.






Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼       

Ingredients

  • 170 gm plain flour
  • 1 tsp baking soda
  • 113 gm butter (unsalted)
  • 80 gm brown sugar
  • 40 gm caster sugar
  • 1 'L' egg
  • 1 tsp vanilla
  • 200 gm chocolate chips
  • 1/8 tsp salt
  • Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking
  • Maldon seasalt flakes to sprinkle on cookie immediately after baking
Method
  1. Sift the flour with baking soda and salt, set aside.
  2. In a stand mixer, beat the butter with the sugars, till soft and smooth.
  3. On low, add in the egg.
  4. Fold in 1/2 sifted flour, mix well followed by the balance.  Mix till well incorporated.
  5. Fold in the chocolate chips.  Add in the vanilla.  
  6. Use cling wrap to cover and touch the dough.  Chill dough in the refrigerator  for a few hours or preferably overnight.
  7. Scoop dough, roll into a small ball and place onto a parchment lined baking tray, about 2 inches  apart.   Press some chocolate chips on the top of the dough.
  8. Bake in a preheated oven @ 180 deg. C for 9 mins. till the edges turn brown but centre a bit underdone.  Remove the cookies from the oven.  (Cookies will continue to brown even though they are out of the oven).
  9. Immediately sprinkle some seasalt flakes on top of the baked cookies.
  10. Let cool and store in cookie jar.
  11. Yield :  35 cookies, depending on size.

 

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more