Baking mojo! All of a sudden, I was inspired to bake. So last weekend I baked, baked, baked.
The recipe I used is from Alex Goh's Baking Code. The cookie dough uses both butter and shortening. I have never used shortening before and since I have a can in the pantry (intended for something which I now forget), I used it.
I'm afraid I was not too happy about these cookies because somehow they lacked flavor. Could it be due to the use of less butter?
But what I found surprising is that in spite of the use of brown sugar and the dough being chilled, the cookies turned out crunchy and stayed crunchy until the next day.
I doubt if I will ever use shortening again for cookies. All butter is always better.
Recipe source : Adapted from Alex Goh's Baking Code (page 104)
- 50g caster sugar
- 50g brown sugar
- 1/4 tsp salt
- 60g butter
- 60g shortening
- 1 egg
- 1/2 tsp vanilla extract
- 150g self-raising flour
- 160g milk chocolate chips
1. Cream butter, shortening, both sugars and salt until light and creamy.
2. Add egg and vanilla extract and continue to cream until well mixed.
3. Add in flour and fold until combined.
4. Add chocolate chips and fold until well mixed.
5. Chill dough for about an hour.
6. Using two teaspoons, drop dough onto a lined baking tray and bake at 160C for 15 minutes.