Friday, October 15, 2010

Tollhouse Cookies

Recipe from 'Baking Code' by Alex Goh. I made some changes to the recipe.


70g butter
50g shortening
50g fine sugar
75g brown sugar
1/4tsp salt
1 egg
1/2tsp vanilla essence
155g plain flour
1/4tsp baking soda
1/2tsp baking powder
20g ground hazelnut
50g chopped nuts
80g chocolate chips

1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Sift the flour, baking powder, baking soda and ground hazelnut together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. Add in chopped nuts and chocolate chips, wrap dough up and rest in the fridge for 1 hour.
7. Divide dough about 20-25g each, roll into balls.
8. Arrange them on a greased tray and leave a wide gap in between the cookies dough.
9. Flatten the dough and arrange some chocolate chips on it.
10.Bake in a preheated oven for 15mins until slightly firm.
11.Cool on wire rack and keep in an airtight containers.


Jess @ Bakericious said...

I feel like pricking all the chocolate chips and eat :P.

MaryMoh said...

These cookies look crunchy and delicious. Would be so good with a cup of milk...yum

Bernice Boon said...

yummy~~~btw, what's shortening?

Anonymous said...

nothing but the classic chocolate chip cookies! yumm

Happy Flour said...

Hi Jess,

Hahaha...this is what my son did.

Happy Flour said...

Hi Mary Moh and Crustabakes,

Thanks, this is indeed yummy crunchy cookies. :)

Happy Flour said...

Hi Bernice,

Shortening is vegetable fat usually use for making Chinese pastry.

Yummy Koh said...

yummy cookies ....

edith said...

mmm... i am sure my son will do the same too. pricking all the chips off.