My Favourite Chocolate Chip Cookies

Chocolate chip cookies

Hi All!

The commencement of school has inundated my time, haven’t had much energy to blog. Thank you to all those who encouraged me to continue blogging and to keep on persevering during this busy period.

Chocolate Tart - the short crust was SO HARD to get combined, but the result was a light and crispy crunchy base :D

Chocolate Tart – the short crust was SO HARD to get combined, but the result was a light and crispy crunchy base πŸ˜€

This past month been juggling 6 subjects and all the assignments that come along with them. A little stressful, but every week I’ve had the opportunity to create some wonderful items.

Swiss roll - the best I've ever had, it was so SOFT :D.... the running joke at school was that my Chef is of Swiss Origin and she had to make a Swiss Roll :P - a Swiss making Swiss roll

Swiss roll – the best I’ve ever had, it was so SOFT :D…. the running joke at school was that my Chef is of Swiss Origin and she had to make a Swiss Roll πŸ˜› – a Swiss making Swiss roll

I have to say the decision to transfer back to Melbourne has been a good and positive one. Settling in with my Chefs and new classmates (there is only 7 of us in TOTAL!!!!)

Feuille d'Automne - O_o sheets and sheets of chocolate. I finally found out how they make this cake. :)

Feuille d’Automne – O_o sheets and sheets of chocolate. I finally found out how they make this cake. πŸ™‚

It’s also been wonderful to be able to share my creations with friends and family. I hope I haven’t turned any of them into food snobs πŸ˜›

:D Puff Pastry is back! - Fruit Troche

πŸ˜€ Puff Pastry is back! – Fruit Troche

fruit tart 1

One of my favourite pastries in the whole world after croissants πŸ˜›

I think the first 2 weeks were quite stressful, because I didn’t get the kitchen lay out, but after awhile now it’s week 5 I’m more relaxed and starting to have fun :D.

Chocolate Croqumbouche - :D Chef said that I had nice chocolate writing, here it was the first time I tempered chocolate. The ENTIRE structure is SOLID chocolate!!!

Chocolate Croqumbouche – πŸ˜€ Chef said that I had nice chocolate writing, here it was the first time I tempered chocolate. The ENTIRE structure is SOLID chocolate!!!

Gateau Concorde - I gave this cake to a family friend, and their parents thought the sticks of meringue were pre-bought :( haha.... but I told them that I pipped long strips of meringue and broke them up into pieces to get them to look like a start of a bonfire :P.

Gateau Concorde – I gave this cake to a family friend, and their parents thought the sticks of meringue were pre-bought 😦 haha…. but I told them that I pipped long strips of meringue and broke them up into pieces to get them to look like a start of a bonfire :P.

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Maderia Cake – I was skeptical at the start of making this cake, because there is dried fruit in it… ek ><” don’t like dried fruit, but to my surprise it was yummy and light and moist

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Raspberry Strawberry Gateau – starting to make more complex cakes, building building :P, mousse, layering hehe….glazes

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This past week we also had a “Badge” Ceremony. In Australia, you receive a pin for each level you complete (bronze, silver, gold). Chef was so nice! Even though I did my first part in Paris where I only received a certificate, they still organised for me to receive a pin for basic level completion. πŸ™‚

This past month, I had a friend who asked me for my chocolate chip cookie recipe and failed badly O_o because she read the cup measurements wrong from the original recipe. It came out a pool of brown liquidy mess on her tray.

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Pool of mess – it wasn’t until we had dinner that week I found out she was reading the recipe WRONG ><“

I thought it might be good for me to convert the measurements into the metric system so she can recreate theses goodies in her own home. I don’t have any pictures to show you, but those that have tasted this cookie love it.

Its chewiness, it’s cripsy-ness, softness….vanilla… butter….chocoalte… πŸ˜€ all seem to be in balance. YOU JUST CAN”T STOP AT ONE!!!!! Trust me, you won’t be able to get pictures and they’ll be gone πŸ˜€ happens in my family all the time, if they’re on the rack warm!

You can easily double this recipe, and make a LARGE batch πŸ˜€

Chocolate Chip Cookies

Ingredients
140g Unsalted Buter (Softened)
165g Brown Sugar
20g White Sugar
1 Egg
172g Plain Flour
1 Pinch Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Vanilla Extract
1 Cup Chocolate Chips

Method

Preheat oven to 170C fan forced/180C normal oven, Line baking trays with baking paper

Cream butter and sugar till just combined (I actually do this cookie by hand, the mixer over mixes the batter and it becomes too airated, so use the wooden spoon and bowl πŸ™‚ involve the kids!)

Add egg, mix until just combined

Sift flour, salt, baking powder and baking soda together in separate bowl.

Add to butter, sugar and egg mixture

Add chocolate chips

Fold the mixture until just combined (the mixture at this point may be like thick cupcake batter, but it is okay, you can either spoon the mixture out onto trays, or if you’re like me who like perfect rounded cookies put it in the fridge for about 30mins)

Spoon 1 teaspoon sized balls onto a tray lined with baking paper about 2cm apart and flatten slightly (I like to roll the balls slightly between my hands so they are smooth and bake into perfect circles)

Bake for about 8-10mins or until you see the sides of the cookies are golden.

When you remove them from the oven, they will be too soft to pick up but wait about 10mins and then transfer onto cooling rack.

EAT one as soon as it’s hot enough for you to handle πŸ˜€ be careful the chocolate will be HOT….. BUT it’s SOOOO GOOOOOOOD!!!!

Remember to share with others :D!

That’s it from me for a little while πŸ™‚ hopefully I can post more in the future, exams in a few weeks though so 😦 … BUT I will return soon.

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