beberapa hari ini pengen banget ngemil good time atau choco mania, sayang di minimarket terdekat sedang kosong. akhirnya beli biskuit lain, pilih biskuit yang tulisannya biskuit sehat, setelah baca bahan-bahannya, ealah ya 'podho ae', sehat dari hongkong????xixixixixi
tidak puas dengan rasa 'biskuit sehat' yang tadi, aku bertekat membuat kukis sendiri, pilih yang praktis dan sesuai persediaan bahan di rumah...
akhirnya nemu resep chocolate chunk cookies di joy of baking, gulanya aku kurangin dikit karena gak suka manis, apalagi biasanya resep dari luar manis banget...
taraaaa, hmmmm yummy....meski aku nyetaknya ketebalan, seharusnya dipipihkan, aku pikir bakalan mbeleber, ternyata tidak, hihihihi....
http://www.joyofbaking.com/ChocolateChunkCookies.html
Scherber, Amy and Dupree, Toy Kim. The Sweeter Side of Amy's Bread. John Wiley & Sons, Inc. New York: 2008
Chocolate Chunk Cookies
2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
2/3 cup (140 grams) firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups (210 grams) chocolate chunks (can use chocolate chips)
Chocolate Chunk Cookies: Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chunks.
Form dough into balls, using 1/4 cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round. Bake the cookies for about 15 - 17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 18 large cookies.
