Chocolate Chip Cookies

Recipes from Zack

Ingredients:

220g butter
100g white sugar
80 g brown sugar
1 egg
150g flour,sifted
100g rice flour (tepung beras)
100g custard powder
1 1/2 teaspoon baking powder
5g cocoa powder
a pinch of salt

How to make:

• Cream butter and sugar until well blended. Add in egg. Mix some more.
• Add in dry ingredients and mix in thw mixer for 1 min or so. Stop the mixer and mix some more using spatula or wooden spoon.
• Divide into 3 even portions to make Double Chocolate,Chocolate Chip and Butter Pecan cookies.
  

For Double Chocolate Cookies:

30g semi sweet chocolate ships ( I like Hershey's )
50g crushed walnuts
15g cocoa powder

• Add in the extra ingredients into 1 of the divided portions and mix well. Wrap in saran wrap and refrigerate overnight.

For Chocolate Chip Cookies:

30g semi sweet chocolate chips
50g crushed walnuts/almonds ( any other nuts would do as well)

• Add in chocolate chips and nuts into dough and mix well.Wrap in saran wrap and refrigerate overnight.

For Butter Pecan Cookies:

30g semi sweet chocolate chips
50g pecans
20g butter
2 tablespoons Butter Caramel Sauce
1 tablespoon flour

• Saute pecans in melted butter on a small saucepan until the butter turns slightly brownish. Remove from heat.
• Take out pecans and crushed it into smaller bits and pour in remaining butter into cookie dough. Add 2 tablespoon of butter caramel sauce and flour. Mix well.Wrap in saran wrap and refrigerate overnight.
• Before baking, take out the cookie dough from the refrigerator and let it stand in room temperature for 10-20 minutes ( or until the dough is not too hard ).
• Spoon out dough to make small potions of about 10-15g per cookie and arrange on cookie sheets.
• Baked in a preheated oven (180 Degrees ) for 10-15min per batch/tray.

*Makes about 80-90 cookies.