Also called drop cookies, these are probably the simplest cookies to make. They are called drop cookies because the dough is soft enough to drop off the spoon on to the baking sheet. Created in the 1930s, these were originally called Toll House Cookies.
| INGREDIENTS | |
| Cooking Butter | 1/2 cup |
| Caster Sugar (Superfine) | 1/2 cup |
| Egg Replacer | For 1 egg |
| Coffee / Mocha Essence | 5 ml / 1 tsp |
| All purpose Flour | 175 g / 1 cup |
| Choco Chip (Semisweet) | 175 g / 1 cup |
METHOD
- Preheat the oven to 180⁰C. Line baking sheet with parchment sheet.
- Cream the butter and sugar together in a bowl with a wooden spoon or an electric mixer until pale and fluffy.
- Beat in the egg replacer and coffee / mocha essence.
- Sift the flour over the butter mixture and fold in with the chocolate chips.
- Drop tablespoonful of the mixture on to the prepared baking sheet. It should fall off the spoon quite easily with a sharp jerk, else use another spoon to scoop it off.
- Leave plenty of space between the cookies to allow for spreading.
- Flatten each cookie slightly with the back of a fort, keeping the shape as even as possible.
- Bake the cookies for about 15 – 20 minutes or until golden. Transfer the cookies to the cooling rack.
NOTES
- Egg replacers are available in the market. Follow the instruction as indicated in the box of your replacer
- Flax seeds are very good egg replacer. Mix 1 tbsp of flax seed powder with 3 tbsp of warm water. Leave for about 5 minutes and then beat it well with a fork till it is very gooey… your egg replacer is ready.
No comments:
Post a Comment