Baked this Chocolate Banana Cake for my boss using Nigella's Old Fashioned Chocolate Cake recipe.
New York Times Chocolate Chip Cookies
What do you do when you have an opened pack of brown sugar, chocolate chips and sea salt? Knowing that my boys love cookies, I tried out the ever famous New York Times Chocolate Chip Cookies. The recipe was first published in the New York Times in 2008 and since then it has took the internet by storm. Many food bloggers that I read have tried out this recipe.
I took this recipe from Brown Eyed Baker. I frequent her blog very very frequently. She has really beautiful pictures and her recipes are always very simple.
Note that I tweaked the original recipe as the amount of sugar is too much! I reduced it drastically and the cookies still turned out fine and still sweet in my opinion. I shall wait for Zachary's comment tonight. I prepared the dough on Saturday afternoon and baked it on Sunday night - more than 24 hours of chilling in the fridge. The dough can be kept in the fridge for up to 72 hours and I've read that chilling it longer will yield crispier edge cookies.
New York Times Chocolate Chip Cookies (adapted from Brown Eyed Baker)
yield more than 48 pieces
- 2 cups minus 2 tablespoons (8 1/2 oz) cake flour
- 1 2/3 cups (8.5 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt (I used fleur del sel)
- 1 1/4 cups (10 oz) unsalted butter, softened at room temperature
- 1 1/4 cups (10 oz) light brown sugar (I used Muscovado Brown Sugar)
- 1 cup plus 2 tbsp (8 oz) granulated sugar (I omitted this)
- 2 eggs
- 2 tsp vanilla extract
- 3 1/3 cups (20 oz) dark chocolate chips, at least 60% cacao content (I used Hershey's semi-sweet, and that is part of the reason why I omitted the granulated sugar)
- sea salt, for sprinkling
How?
- Sift together cake flour, bread flour, baking soda, baking powder and salt into a large bowl. Set aside.
- Cream together butter and sugar at medium speed until light. This will take about 5 minutes.
- Add in eggs, one at a time, mixing well after each addition.
- Add in vanilla extract.
- Reduce the mixer speed, gradually add in the sifted dry ingredients and mix until just combined.
- Fold in chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
- Preheat oven to 180 degrees C, line a baking sheet with parchment paper or non-stick baking mat.
- Scoop 3 1/2 oz of dough, roughly a size of a golf ball. * I used my small ice-cream scoop instead.
- Ensure that each dough has enough space as it will expand during baking time.
- Sprinkle some sea salt and bake until golden brown, approximately 18 to 20 minutes. I baked for 20 minutes and it was crunchy.
- Let it cool at a cooling rack and store in air tight containers.
I took this recipe from Brown Eyed Baker. I frequent her blog very very frequently. She has really beautiful pictures and her recipes are always very simple.
Note that I tweaked the original recipe as the amount of sugar is too much! I reduced it drastically and the cookies still turned out fine and still sweet in my opinion. I shall wait for Zachary's comment tonight. I prepared the dough on Saturday afternoon and baked it on Sunday night - more than 24 hours of chilling in the fridge. The dough can be kept in the fridge for up to 72 hours and I've read that chilling it longer will yield crispier edge cookies.
New York Times Chocolate Chip Cookies (adapted from Brown Eyed Baker)
yield more than 48 pieces
- 2 cups minus 2 tablespoons (8 1/2 oz) cake flour
- 1 2/3 cups (8.5 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt (I used fleur del sel)
- 1 1/4 cups (10 oz) unsalted butter, softened at room temperature
- 1 1/4 cups (10 oz) light brown sugar (I used Muscovado Brown Sugar)
- 1 cup plus 2 tbsp (8 oz) granulated sugar (I omitted this)
- 2 eggs
- 2 tsp vanilla extract
- 3 1/3 cups (20 oz) dark chocolate chips, at least 60% cacao content (I used Hershey's semi-sweet, and that is part of the reason why I omitted the granulated sugar)
- sea salt, for sprinkling
How?
- Sift together cake flour, bread flour, baking soda, baking powder and salt into a large bowl. Set aside.
- Cream together butter and sugar at medium speed until light. This will take about 5 minutes.
- Add in eggs, one at a time, mixing well after each addition.
- Add in vanilla extract.
- Reduce the mixer speed, gradually add in the sifted dry ingredients and mix until just combined.
- Fold in chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
- Preheat oven to 180 degrees C, line a baking sheet with parchment paper or non-stick baking mat.
- Scoop 3 1/2 oz of dough, roughly a size of a golf ball. * I used my small ice-cream scoop instead.
- Ensure that each dough has enough space as it will expand during baking time.
- Sprinkle some sea salt and bake until golden brown, approximately 18 to 20 minutes. I baked for 20 minutes and it was crunchy.
- Let it cool at a cooling rack and store in air tight containers.
Finally a well-tested recipe!
I have stopped blogging for few weeks but not gone for sure. I definitely did not stop baking.. that will never happen. From my last post, I was very very eager to have a good bread recipe that I can constantly fall back on. I have a few recipe books on bread and unfortunately they are all in Chinese. Don't ask me why I bought them all in Chinese but I love flipping the pages just looking at the lovely buns.
I plucked up the courage to explore one of the recipe from Carol's Second Book for Beginners and following Gene's step by step tutorial on how to shape buns, I made the buns and it was good! So good that I encored the recipe twice with different shaping techniques.
Yay!!! I am a happy because my boy loves it and we get to eat healthy home-made bread every morning.
Next up is to attempt to succeed in TZ bread/buns and then yogurt buns. :)
Bread (recipe from Carol's Second Book for Beginners)
270g bread flour
30g cake flour (this is the secret to soft bread)
30g sugar
1/2 tsp instant yeast
1/4 tsp salt
1 egg (50g without shell)
30g butter
150ml milk
How?
- Put in all the wet ingredients first; milk, egg (lightly beaten).
- Add in bread flour and cake flour (covering the wet ingredients) followed by sugar.
- Make a small hole in the flour and put in the yeast. Cover it with flour.
- Press the 'Dough' function and let the machine do the work. It took my BM250 1hr 30 minutes to finish the dough (including proofing time).
- Remove the dough from the BM, give it a few punches to release the air.
- Divide the dough equally into 50g - 60g and roll them into smooth ball.
- Cover with clingwrap or clean towel and let it rest for 15 minutes.
- Shape accordingly. I sprayed my shaped buns with some water and then let it proof (uncovered) for 45 minutes.
- Preheat oven to 170C. Before placing the buns into the oven, brush egg wash over them. Bake the buns for 12 - 15 minutes.
- Cool before storing them in airtight container. Buns will remain soft for up to 2 days.
The last bread that I made, I used my loaf pan and cover the top with a baking sheet (like Pullman tin) to make it a loaf. Teehee..make do with what I have at home.
I plucked up the courage to explore one of the recipe from Carol's Second Book for Beginners and following Gene's step by step tutorial on how to shape buns, I made the buns and it was good! So good that I encored the recipe twice with different shaping techniques.
Yay!!! I am a happy because my boy loves it and we get to eat healthy home-made bread every morning.
Next up is to attempt to succeed in TZ bread/buns and then yogurt buns. :)
Bread (recipe from Carol's Second Book for Beginners)
270g bread flour
30g cake flour (this is the secret to soft bread)
30g sugar
1/2 tsp instant yeast
1/4 tsp salt
1 egg (50g without shell)
30g butter
150ml milk
How?
- Put in all the wet ingredients first; milk, egg (lightly beaten).
- Add in bread flour and cake flour (covering the wet ingredients) followed by sugar.
- Make a small hole in the flour and put in the yeast. Cover it with flour.
- Press the 'Dough' function and let the machine do the work. It took my BM250 1hr 30 minutes to finish the dough (including proofing time).
- Remove the dough from the BM, give it a few punches to release the air.
- Divide the dough equally into 50g - 60g and roll them into smooth ball.
- Cover with clingwrap or clean towel and let it rest for 15 minutes.
- Shape accordingly. I sprayed my shaped buns with some water and then let it proof (uncovered) for 45 minutes.
- Preheat oven to 170C. Before placing the buns into the oven, brush egg wash over them. Bake the buns for 12 - 15 minutes.
- Cool before storing them in airtight container. Buns will remain soft for up to 2 days.
The last bread that I made, I used my loaf pan and cover the top with a baking sheet (like Pullman tin) to make it a loaf. Teehee..make do with what I have at home.
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