I’ve realised in the past year that I try a lot more savoury recipes than sweet. Or when I do bake, or make sweet dishes, I reuse the ones I am comfortable with. Maybe because I make these desserts for other people, and I know which cookies and brownies they like, so I go with the tried and tested ones.
Or I forget to take photos. But that is a whole other thing I need to work on.
If you’ve been following my blog, you’d know that I became a vegetarian when I was a teenager. I was a lacto-ovo vegetarian for a number of year, but when I got married, I switched to being a lacto vegetarian.
Which meant that finding desserts to eat in restaurants and dessert shops was infinitely more difficult. And it meant no more Famous Amos cookies. No more munching on mini crunchy cookies when I was in Singapore.
So I set out to try and find a recipe that was as close to the cookies I loved so much growing up.
I’ve made these couple of times, and once more where it turned out too soft, but still really yummy, and I can never get the size quite right? But they always taste good, so it’s no problem for me.
Crunchy Chocolate Chip Cookies
- 4 oz, or 113.4g, unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla
- 1/4 cup carnation milk
- 1 teaspoon custard powder
- 1 cup, plus 2 tablespoons, flour (140 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (or whichever you prefer)
- Preheat the oven to 150 degrees C, or lower if you don’t mind waiting a little longer for the cookies to cook.
- Beat the butter until creamy using an electric mixer, and then beat in both sugars, and vanilla.
- When creamy, beat in the carnation milk and custard powder.
- Once that is done, beat in salt and baking soda.
- Add the flour and stir until it is almost blended in.
- Mix in the chocolate chips and stir until all flour disappears.
- Place baking paper on your trays.
- Using a 1/4 teaspoon measure, or a cookie scoop if you have one, scoop up rounded spoons of dough, each with about 3 chocolate chips (you’ll have what appears to be a lot of chips and a tiny bit of dough). Shape into marble size balls and arrange on baking sheets spacing about 1 1/2 inches apart.
- Bake one sheet at a time for 25 minutes or until cookies are evenly browned. Let cool slightly, then remove from baking sheets to finish cooling.
- Hide the cookies from your friends and family and hoard them for yourself.
Your cookies can be as big or small as you like them, but make sure to bake them at a lower temperature for a longer type for crunchy cookies.