Ultimate Chocolate Chip Cookies

Prep: 10 minutes
Total: 45 minutes, plus chilling


Makes 24

* 3 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons baking powder
* 2 teaspoons coarse salt
* 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
* 1 1/2 cups packed light-brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 1/4 cups milk chocolate chips
* 8 ounces semisweet chocolate, chopped


1. In a bowl, whisk together flour, baking soda, baking powder, and salt.

2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and
fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time.
Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking
sheet (you should have 24) and refrigerate 1 hour.
Preheat oven to 350 degrees, with racks in upper and lower thirds.
Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets.
Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through.
Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
(Recipe from www.marthastewart.com)

Helpful hint: Unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer, up to 1 month. Bake from frozen.

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Cream Cheese Brownies

Let’s try this!! A recipe from one of my favorite website – Joy of Baking

Image from Joy Of Baking

Ingredients for Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

Ingredients for Cream Cheese Layer:

8 ounces (227 grams) cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 large egg

Cream Cheese Brownies:

1) Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven.
Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum
foil across the bottom and up two opposite sides of the pan. Set aside.

2) In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the
butter and chocolate.
Remove from heat and stir in the sugar and vanilla extract.
Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.
Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy
and comes away from the sides of the pan (about one minute).
Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie
batter evenly into the prepared pan.

3) Then in the bowl of your food processor (or with a hand mixer), process the cream cheese
until smooth.
Add the sugar, vanilla, and egg and process until creamy and smooth.
Spread the cream cheese filling over the brownie layer.
Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling.
Then with a table knife or wooden skewer, swirl the two batters without mixing them.

4) Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from
the sides of the pan and the edges of the brownies are just beginning to brown.
Remove from oven and place on a wire rack to cool.
Refrigerate the brownies until they are firm enough to cut into squares (at least two hours).
Once chilled, remove the brownies from the pan by lifting with the ends of the foil and
transfer to a cutting board.
With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe
your knife between cuts.

These brownies can be stored in the refrigerator for several days.
Makes about 16 – 2 inch squares.

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Decorated Cookies

Assalamualaikum wbh & Salam Sejahtera kepada semua pengunjung Resipi Emak.

Hari minggu yang lepas, kami telah menyiapkan tempahan deco cookies dari pelanggan setia Resipi Emak, Puan Zana dari Skudai. Berikut ialah gambar-gambar cookies buat tatapan pengunjung Resipi Emak:

Heart Shaped Cookies dengan based berwarna putih dihiasi manik-manik berwarna perak atau silver.

Heart Shaped Cookies dengan based berwarna emas dihiasi gold dust.

Deco Cookies yang telah siap dibungkus.

Complimentary dari Resipi Emak – Heart Shaped Cookies dengan based berwarna merah jambu dihiasi manik-manik berbentuk hati.

Sesiapa yang berminat untuk membuat tempahan deco cookies, bolehlah menghubungi kami di talian 017 – 7514363 (Farhana) atau emailkan ke resipiemak@gmail.com.

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