I’ve long been craving for soft and cakey chocolate chip cookies, and after my cousin gave me a bag of flour, I knew I had to bake myself a batch. Our oven has long since passed away, however, and the only way I could get my hands on one was if I went to my cousins’ houses in Minglanilla or Labangon. Fortunately, we happen to have a several years old oven toaster that still functions quite well even though all it has is a dial for the time, so I decided to risk it and bake my cookies there.
My trip to the supermarket was disappointing for a couple of reasons: 1.) the cheapest bag of chocolate chips cost around PhP 200, and 2.) the smallest pack of baking soda came in a box, and I don’t bake every day for me to need that much. But with baking powder, butter, sugar, a bar of Hershey’s Milk Chocolate, and research, my quest to bake thankfully wasn’t postponed.
The cookies came out fine after I altered this recipe a bit. I also didn’t use a hand mixer as I have no idea where ours is, and I didn’t want to spend the entire night looking for it when I could just mix it myself and still have a decent product. There were moments when I doubted my methods, particularly while creaming the butter and the sugar, but I firmly believe that if you trust yourself, then you can do anything!
I’m still trying out different ingredients, methods, and equipment, but this first one’s for the books. My sincere gratitude goes out to the person behind bakerbettie.com for saving my arse and teaching me the science behind chocolate chip cookies. Her tip: more white sugar if you want a harder/crisper cookie, and more brown sugar if you want a softer cookie. Guess which one’s mine?
Cost: PhP160 | Makes: 21 cookies | Cooking time: 8-10 minutes
- 1 stick butter (browned if desired)
- 1/4 cup white sugar (granulated is recommended)
- 1/2 cup brown sugar
- 2 tsp pure vanilla extract (optional)
- 1 egg
- 1/2 tsp salt
- 2 tsps baking powder
- 1 1/4 cup all-purpose flour
- 1 bar Hershey’s Milk Chocolate, cut up into small pieces OR 1 cup chocolate chips
- In a large bowl, cream together the butter and the sugars until fluffy. You can either use a hand mixer or a wooden spoon, but note that the wooden spoon may take a longer time. Add the vanilla and the egg, and beat until combined.
- Add the salt and then the flour in small amounts, mixing until just incorporated. Fold in the chocolate bits or chips.
- Scoop cookies onto cookie sheets or the tray that comes with the toaster. Don’t overcrowd them.
- Bake for 8-10 minutes or until a toothpick you stick right in the middle of the cookie comes out clean. Remove cookies from the toaster and let cool.