Your photos are amazing. I'm hoping it's not too late to nominate you for the Acc.Hed photo awards...
First, I must say how much I enjoy your adorable web page...
I have made your “Chewy Milk Chocolate Chip Cookies” twice this week; experimenting.
I cut the recipe in half, and adjusted for American measurements.
What I ended up with is:
2-1/4 cup (10 oz.) all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
6 oz. cold unsalted butter (cut into chunks)
3/4 cup granulated sugar (5 oz.)
3/4 cup brown sugar (4.5 oz.)
2 large eggs
1 tsp. vanilla extract
12 oz. Ghirardelli Milk Chocolate (cut into chunks)
I realize I used a little more butter than you suggested; but when I cut back the butter to 4 oz., the resulting cookies were too crisp. I thought the vanilla extract gave as much flavor as the vanilla seeds and I do not have easy access to muscovado sugar...
Fanny, these may be the best chocolate chip cookies I’ve ever tasted. I love that they “puffed-up” and did not spread too much in the oven; and I never knew I was such a big fan of milk chocolate! The cookies were more pale than I would like, but they tasted REALLY GOOD! I still want to experiment more. What would happen if I swapped baking soda for baking powder? If I used 1 egg instead of two?
My cookies look nowhere near as good as yours though http://foodbeam.blogspot.com/2005/12/perfect-chewy-chocolate-chip-cookies.html
so I’ll probably have to try your full recipe just as you’ve written it, and hope for that result.
Thanks for all your lovely inspiration...vici
Hi Mona, thank you so much for your kind note and for voting for FOODBEAM. I know i wont be winning but you know, that's so nice of you.
Hi vici, you can't imagine how happy i am to know that my cookies are one of the best you've ever had. I aspire to be a food writer so im glad people like my recipes.
I think you should try with the whole recipe but if you want to halve it use one egg (or even better two egg yolks and a little milk or a little egg white) - the dough should be crumbly. I usually use baking powder but i think it's fine to use baking soda - maybe you should add a little more (let's say 2tsp for half a batch) but taste the dough before as the taste of baking soda should not be overpowering. I find that by replacing the brown sugar by muscovado sugar the cookies are darker and chewier. Just a short note on salt - if you're halving the recipe just use a pinch of salt.
Hope your next batch will be as you're expecting it to be.
SORRY I INCIDENTALY DELETED ALL THE COMMENTS BUT MANAGED TO GET THEM BACK
Yum! Are these cookies as delicious as they appear in your photos?!!
14 December, 2005 06:22
Fanny G said...
I have tasted them and I have to admit that their are really as delicious as they seem to be... Thank U Fanny for being such a perfect cook !...
14 December, 2005 07:50
yes they're indeed as delicious as they look.
Hi Fanny G,
thanx for dropping by. Et merci pour tout ce que tu m'as dit de gentil sur mon blog.
14 December, 2005 12:03
Ca à l'air SUPER bon !
J'éspère que tu me les fera goûter !!!
14 December, 2005 13:00
Oh my goodness Fanny--here I sit at work with a cup of tea looking at these goodies--yum. I have been very hungry for brownies. Wonderful photos.
14 December, 2005 15:49
That cookie looks to die for! Great pics...hunger-inducing!!! Thanks for the cookie tips as well :)
15 December, 2005 13:34
Coucou mon boubinou, merci pour ton commentaire. Je t'aime fort.
you must try these brownies they so perfect.
thank you for dropping by. I'm actually craving for these cookies but there aren't any left.
15 December, 2005 15:38
Gosh, you are killing me, your photos are making my sweet tooth wiggle!
Hope you are planning a great Holiday!
15 December, 2005 15:39