Chocolate Cookies Pennylane mba Riana

CHOCOLATE COOKIES PENNYLANE by Riana Ambarsari

Pennylane Chocolate Cookies

Ingredients:
60 grams cake flour (low protein flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted
How-To:
• Mix together the flour and baking powder. Set aside. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
• In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
• Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.
• Bake cookies about 10 – 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
• Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.


Original source: Joy of Baking
Modified Recipe and Photo by: Riana Ambarsari


Pennylane Cookies yang mengembang sempurna dengan retakan-retakannya
Kali ini campuran telur dan gula aku kocok sampai putih dan kental. Supaya tidak capek, pakai standing mixernya. Trus aku biarkan mixer mengocok adonan itu sampai kurang lebih 20 menitan -aku pakai hand-mixer Miyako. Sambil menunggu kocokan telur mengembang, aku lelehkan coklat dan butternya. Butter tidak dilelehkan sampai cair semua, tapi masih ada sisa butter yang perlahan mencair sendiri. Lalu aku aduk rata dengan coklat yang juga tidak meleleh semua. Setelah semua rata, adonan aku simpan di kulkas selama satu jam.


Oven pun aku panaskan 30 menit sebelumnya, untuk memastikan ovenku (oven listrik) sudah cukup panasnya. Suhunya pun aku stel di 200C. Setelah oven cukup panas, adonan yang sudah disendokkan di loyang yang dilapisi baking-paper pun dipanggang selama 10 menit saja.