8-YEAR-OLD LEONARD’S UN­DER-BAKED CHOCO­LATE CHIP COOK­IES

#Legend - - HUNGRY PEA -

In­gre­di­ents

• 200g un­salted but­ter

• 160g brown su­gar

• 2 eggs

• 2tsp vanilla bean paste (or vanilla ex­tract) • 8g bak­ing soda

• 8g kosher salt

• 350g all-pur­pose flour

• 300g choco­late chips

Pro­ce­dure

• In a KitchenAid stand mixer, cream the brown su­gar and but­ter to­gether with a pad­dle at­tach­ment. Add the eggs and vanilla bean paste once creamed. Mix on medium speed for 30 sec­onds.

• Add the flour, bak­ing soda and salt af­ter­wards. Add all the dry in­gre­di­ents in two batches on low speed to avoid spilling the flour ev­ery­where.

• Fi­nally, add in your choco­late chips.

• Form the cookie dough into what­ever shape you pre­fer. Bake at 190°C for 7 to 8 min­utes (de­pend­ing on the size of your cookie dough).

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