Chocolate Chunk Cookies

在Ohbin大廚家看到她做的可口巧克力核桃曲奇餅,想到自己很久沒有烤點心了,於是也跟著Ohbin的食譜做了一些,自己吃不了這麼多,送了一些給小潔的老師,另一些則送給每天跟小潔一起回家的好友-- 小B。

小潔的老師很喜歡這曲奇餅,第二天就跟我要了食譜。我手抄了一份給她。

小B也說這曲奇餅好吃,這一罐,她說很快就被掃個精光。

雖然備受好評,可是,我家老爺卻不太欣賞,因為他不喜歡這脆脆的曲奇餅,他比較鍾情于美式那外脆內軟的曲奇餅乾。

而小潔這傢伙,雖然很喜歡吃巧克力,可是偏偏就不能接受加了巧克力的餅乾,還眨巴眨巴問我下次可不可以不在餅乾里加巧克力。她卻不知她媽咪為了她,還特地選購了上好的巧克力豆,就是她平日愛吃的那H字牌子的。

我就是不相信我做不出老公愛吃的曲奇餅,於是去網上遛了一圈,在Martha Stewart網站找到了看起來還蠻吸引人的食譜。人家特地在電視播出的,而且也在食譜中加了sour cream,應該夠chewy,夠好吃了吧。


食譜我就不翻譯了(有點懶):

Ingredients
Makes about 4 dozen

  • 2 2/3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly firm and cut into chunks
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2/3 cup sour cream
  • 2 cups semisweet chocolate, chopped
  • 1 1/2 cups chopped walnut or pecan pieces


Directions
  1. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; and set aside.
  2. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add sour cream, and beat until combined. Add flour mixture; beat until just combined. Fold in chocolate and nuts.
  3. Drop dough in mounds (2 level tablespoons each) at least 2 inches apart onto prepared baking sheets (as you work, chill any remaining dough until ready to bake).
  4. Bake, rotating sheets halfway through, until cookies are golden brown but still soft to the touch, 15 to 16 minutes (chilled dough will take longer). Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

若想更清楚這巧克力曲奇餅乾的做法,你可以去MarthaStewart.com看視頻。



用雪糕勺*把cookie dough勺起,以相間約兩寸的距離分布在烤盤上。

小潔還以為烤盤上的是雪糕,吵著要吃。


*如果不想烤成Jumbo Cookies,記得用一把小勺。

成品是老公愛吃的。

烤好那天,我送了一罐給老公他哥一家。我見到大嫂吃了不少,聽說兩個小妞也很喜歡。婆婆嘗了也說好吃喔。


2 comments:

  1. 哇!好像Famous Amos
    的Cookies哦!
    小潔媽媽真的很棒。
    好想吃哦!
    口水都快滴下來了。

    ReplyDelete

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