Chocolate Chip Cookie (chewy)

Recipe makes 24 pieces of 3-3.5 inch cookie

113g unsalted butter, softened
50g fine sugar
160g brown sugar
1 egg
1 1/4 tsp vanilla paste
188g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
125g semi-sweet chocolate chip

1. Preheat oven to 175 degree celsius and line baking sheet with greaseproof paper.

2. Cream butter, sugars, eggs and vanilla. Scrap sides and bottom of mixing bowl halfway to make sure sugars are well beaten.

3. In another bowl, mix together flour, salt, baking powder and baking soda.

4. Add the flour mixture to the butter mixture.

5. Stir in chocolate chips.

6. Using an ice-cream scoop, place golf ball sized balls 2 inch apart onto baking sheet. (I slightly press the balls flatter before baking)

7. Bake for 9-10 minutes or until edges are light brown. Cookie continue to cook a little when they are out of the oven, so take them out when they are still light brown.

Chocolate Chip Cookie (Crunchy)

Recipe taken from back of Nestle Toll House Semi-sweet Chocolate Chips

2 1/4 cups (281g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (225g) butter, softened
3/4 cup (170g) granulated sugar
3/4 cup (150g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (336g) semi-sweet chocolate chips
1 cup (125g) chopped nuts


1. Prehear oven to 190 degree celsius. (I baked at 180 degrees. 190 degrees would burn the cookies in my oven)
 
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. 

3. Gradually beat in flour mixture. 

4. Stir in morsels and nuts. 

5. Drop by rounded tablespoon onto ungreased baking sheets.

6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Decorated Sugar Cookies

Makes about 20 3-inch cookies

340g of plain flour, unsifted
230g of unsalted butter, softened
220g of caster sugar
1 egg
1/4 tsp vanilla paste
1/2 tsp salt


1. Whisk flour and salt in a mixing bowl till well combined. Set aside.

2. Cream butter and sugar till sugar dissolves, about 2-3 minutes on medium speed on electric mixer.

3. Add the egg and vanilla paste and beat till well combined.

4. Slowly add in flour mixture in 3-4 additions and beat on low speed, scraping down the sides of the bowl after each addition. Beat till just combined. The dough will be stiff.

5. Divide the dough into 2 or 3 balls and place each ball of dough between 2 sheets of parchment paper or plastic sheet.

6. Roll each ball of dough till about 5mm thick sheets and place in the refrigerator to chill for at least an hour.

7. Preheat oven to 175 degree celsius.

8. Cut cookies with your favourite cookie cutters and place on a parchment-lined baking tray to bake for about 12-15 minutes (depending on the size of the cookies) until sides of cookies are brown. The cookies may feel a little soft but will harden as they cool.

9. Collect the remaining dough scraps and roll them into sheets and repeat steps 5 and 6.

10. Decorate with royal icing or sugar sprinkles as you wish.

Peanut Cookies

Makes 100 bite-sized cookies (Recipe from Do What I Like)

200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (or more)
100g peanut oil/ corn oil (or more if dough is too dry)

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

1. Put 200g peanuts in a wok and dry fry over low heat till crunchy. Remove the thin membrane and put into a blender and blend till powder form.

2. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. Toss in the chopped peanut bits and mix well.

3. Add in 100g peanut oil or more and mix till a piable dough is formed.

4. Shape as you wish. For me, I use a Watson distilled water bottle cap.

5. Apply egg wash.

6. Bake on a lined tray at 165C for 20 minutes or till golden brown.

Note:
1. Don't add in all the oil in one go. If dough is too dry, you can add more oil. If dough is too wet, you can add more flour.