So I just managed to bake cookies that turned out like they were supposed to… not flat, thick, and just a tiny bit puffy. With past recipes, my cookies either spread too much and turned flat, or didn’t spread as much they’re supposed to. But this, this was just perfect. I could just cry out of sheer happiness!
What I used:
- 1/2 cup + 2 tablespoons margarine
- 1/4 cup + 2 tablespoons tightly packed brown sugar
- 1/4 cup + 2 tablespoons white sugar
- 1 large egg
- 1 teaspoon Ferna clear vanilla flavoring
- 1 1/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons Bensdorp Dutch-processed unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
What I did:
- Preheat oven to 160°C.
- In a large bowl, cream margarine and sugars with a wire whisk until light and fluffy.
- Add in egg and vanilla extract and beat until well incorporated.
- In another bowl, combine flour, cocoa powder, cornstarch and baking soda; mix well with a whisk or fork.
- Add the dry ingredients to the wet ingredients by spoonfuls while slowly mixing, scraping the sides of the bowl as needed. Mix only until well-combined.
- Add the chocolate chips and with a spoon or spatula, stir to combine.
- Place tablespoonfuls of cookie dough onto lined baking sheets, at least an inch or two apart.
- Bake for 9-12 minutes; for chewy cookies, remove from the oven on the 9th-minute mark.
- Cool on baking sheets for a few minutes then transfer to a cooling rack to cool completely.
- This was an adapted recipe. I had to substitute some ingredients (margarine for butter+salt, vanilla flavoring instead of extract) because of my pantry stocks’ limitations. Oh, and my hand mixer is still halfway around the world so it’s muscle power mixing for me for now. 😉
- The original recipe called for 350°F baking temperature, which, when converted is about 176.67°C. But I lowered the temperature to just 160°C because my oven seems to run hotter than the ones other bakers use (I know, I gotta get an oven thermometer one of these days).
- When baking, the usual advice of bakers in a baking group I belong to is to use only lower heat when baking. But when I do that, whatever I’m baking burns (even the baking paper) even if the temperature is actually 10° or so lower than what the recipe calls for and the baking time is not yet up. So bottom line is, know your oven and what works in it. So I stick to using the convection function (both upper and lower heating rods, plus fan) when baking.
- Next time, I think I’m replacing a couple tablespoonfuls of the sugar with the same amount of cocoa powder. Because I just really love my chocolate. 😉