Yes, I know… I normally don’t blog on Saturdays. But sometimes, seeing a recipe tempts you so much that you instantly decide to do a bake along and participate without delay. Normally, I am good at keeping my temptations at bay, or I make what I wished to make but seeing these cookies on Zoe’s space, I just couldn’t hold myself. And I got myself baking them yesterday morning and here, they are on the blog, in time for the closing of the link in! 🙂
Every month, Zoe along with Lena and Joyce do an event called Bake Along, which is posted towards the end of every month and they keep open a linky for those who are interested in joining in. Zoe’s blog is one that I drool upon endlessly and I am so fed up of keeping bookmarks on her blog that I have literally stopped doing that now! 😉 These chocolate chip cookies are adapated from “The Back in the Day Bakery Cookbook” by Cheryl Day and Griffith Day. My cookies may not look as good as Zoe’s looked, but they tasted amazing. The sides are crisp while the center is really soft, and it gives a special effect especially when the tongue sinks into where the sea salt had melted in! I did very little amends to the recipe but the end result was really amazing. The kids kept coming in as it baked and kept breaking peices of it and munching them along. My cookies were quite big so I got 15 big cookies, one serving at a time! 😉 Linking it to the Bake Along…
Posted on this day:
2013: Rose IceCream
2014: Carrot Oats Smoothie
- 1¼ cup all purpose flour
- ¾ tsp baking powder
- ¾ tsp salt
- 125 gm butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg, at room temperature
- 1 cup chocolate chip
- Sea salt for sprinkling
- Preheat oven to 180 degrees. Keep a baking pan with parchment paper ready.
- Whisk the flour, baking powder and salt in a bowl and set aside.
- Beat butter along with the sugars till fluffy and creamy.
- Beat the vanilla extract in. Add in the egg and beat no more than a minute, just to mix in.
- Sift in the dry ingredients in three batches, beating after each addition till all mixed well.
- Fold in the chocolate chips.
- Scoop out a portion of the batter with a tablespoon and drop onto the sheet. Keep 2 inch spacing between each. Sprinkle a little sea salt over.
- Bake for 12 minutes, rotating the tray after 6 minutes. (I baked in two batches)
- Cool on a wire rack before storing in an air tight container.