I watched Anna Olson's Youtube video recently and decided to have a go.
The first attempt went badly. The cookies were rather hard because I used butter spread instead of pure butter.
The second attempt went well and the cookies tasted excellent. This time, I used shortening for cookies and pastry. I even remembered the recipe by heart this time.
For cup-to-gram measurement, the US-UK conversion comes from the link below:
http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter
For cup-to-gram measurement, the US-UK conversion comes from the link below:
http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter
Chocolate Drop Cookie recipe by Anna Olson
Wet ingredients
½ cup unsalted butter, at room temperature (115g)
½ cup packed light brown sugar (90g)
½ cup granulated sugar (90g)
1 large egg, at room temperature
1 tsp vanilla extract (10 ml)
½ cup packed light brown sugar (90g)
½ cup granulated sugar (90g)
1 large egg, at room temperature
1 tsp vanilla extract (10 ml)
Dry ingredients
1 ¼ cup all-purpose flour (185g)
1 tbsp cornstarch (15ml)
½ tsp baking soda (7.5g)
½ tsp salt (7.5g)
1 ¼ cup all-purpose flour (185g)
1 tbsp cornstarch (15ml)
½ tsp baking soda (7.5g)
½ tsp salt (7.5g)
To be added last
1 ½ cup chocolate chips (225g)
1 cup lightly toasted, coarsely chopped pecans (optional) (150g) (I used roasted walnuts)
1 ½ cup chocolate chips (225g)
1 cup lightly toasted, coarsely chopped pecans (optional) (150g) (I used roasted walnuts)
(Note:I am planning to make another batch of cookies using a reduced amount of sugar because I find 180g of sugar is a bit too much for my teeth)
Below are the photos of the cookies:
Photo 1: 1st attempt- cookie balls before baking
Photo 2: 1st attempt- freshly made cookies
Photo 3: 2nd attempt- cooled and ready to eat cookies
Photo 4: 2nd attempt - cookies ready for storage
