Christmas Gifts

It’s the time for gift exchange at the office Christmas party…I decided to take a different approach from prior years: home-made chocolate chip cookies. I bought the jars and the cellophane bags from Daiso and spent an entire afternoon baking the cookies. The chocolate chip cookie recipe was previously blogged about here. This time, I used a ½ tbsp measuring spoon, instead of a 1 tsp (5ml) measuring spoon. The cookies are now a little bigger and there’s no noticeable change in cooking times. I personally prefer the cookie moulded using the ½ tbsp spoon. If I use a ½ tbsp spoon to mould, 1 recipe can yield about 60 cookies. Sharing with you the Christmas bakes 🙂

I hope the recipients will like the gifts 🙂


Quest for my Favourite Chocolate Chip Cookie

(My project to document my observation of past bakes…)

I’ve been on the quest for my favourite chocolate chip cookie for the longest possible time. Preferences for chocolate chip cookie can be varied: some like it crunchy, others like it chewy; some like it thick, others like it thin; some like it big, others like it small….. Also chocolate chips can be milk, dark, white… Chocolate chip cookies could be paired with cocoa batter, other with dried fruits such as cranberries and raisins, or with oats, or with nuts…. The combinations are endless!

My aim is to master 2 types of basic chocolate chip cookie: crunchy and chewy. Also the winning recipes should be easily varied to add nuts, fruits, etc. I have about 16 chocolate chip recipes of different combinations (and the collection will definitely grow!) – all of which I will eventually test in my quest to find my favourite chocolate chip cookie. I have previously tested 5 recipes, and I wasn’t entirely satisfied L.

While working in my Chinese New Year Test Kitchen, I found a winning recipe for the crunchy chocolate chip cookie. I came across it in a blog by Didally and the recipe was posted by Connie in the Kitchen Capers Forum – thanks to Connie and Didally for sharing the recipe. Some pics for your viewing pleasure…

Don’t they make you wish to grab them? 😛

Some notes about the recipe:

  • This recipe can be made in advance and kept in the fridge. I personally prefer this way so that the butter wouldn’t melt too much.
  • I also usually leave the dough in the fridge prior to baking.
  • I used a 5ml measuring spoon to shape my dough to get even round shapes. Some may find it too small, but they turn out bite-size, much like the size of Famous Amos cookies.
  • I bake these cookies for about 12 min…. Bake at lower heat only for the 1st half or until the cookies appear dry (as opposed to wet, then turn pans around and bake at lower and upper heat, till edges are golden brown. The cookies may turn out soft, but will turn crunchy as they cool down. If they still remain soft, bake them again.
  • The cookies will lose its crunch after being left in the open for too long. Hence, it’s imperative to keep these cookies in air-tight containers. Otherwise, you could put the cookies in the oven to crisp them up again.
  • One batch makes about 90 bite-sized cookies.

I made 10 bottles of these for family and friends….phew! Will try to make the presentation more professional next year….

Will be trying out a chewy chocolate chip cookie recipe next…