The other ingredients in the recipe by Anna Olson remained unchanged. Except, for this time, I used 120g brown sugar and 30g granulated sugar. The cookies turned out to be perfectly sweet. Not too sweet or not too bland. I'll stick with this sugar measurement in the future.
I kept the chocolate chips in the fridge on the day it was purchased (about 3 weeks ago) all this time because I wished to preserve the shape of the chips. I would recommend this tip to anyone who wishes to bake the cookies and wants to retain the shape of the chips.
Not only that, when the batter was ready, instead of making small balls, I just used an ice cream scoop to scoop a lump of batter and place it in a baking tray. I did the same with the rest of the batter and place the tray in the fridge for an hour. The reason is the lumps were too sticky to handle at this stage. It would be easily handled when the butter in the batter hardened.
After an hour, I began to make balls out of the batter. Then, I placed the cookie balls back in the fridge to cool them for an hour in order to retain the shape of the balls. After one hour, I preheated the oven at 180'C for ten minutes. Then, I divided the balls into two separate trays so that each of the balls had room to melt into a disc. After that, I placed the trays in the oven and baked the cookies for 15 minutes or until the edge of the cookies turned brown. The cookies were then removed from the oven and cooled for 30 minutes before I started enjoying them.
Below are the photos of the finished product!!! Enjoy baking these cookies.
Photo 1: Cookie balls are being baked in the oven
Photo 2: the cookie dough are melting at this stage
due to the heat in the oven
Photo 3: Cookies are freshly out of the oven
Photo 4: Chocolate Drop Cookie. Yummy!!!
