Sometimes life just calls for a handful of good old chocolate chip cookies. My blissful weekend nights mean curling up on the sofa with a jar of chocolate chip cookies and a glass of cold milk in front of the tv watching Netflix series. Not just any cookies but Aishah’s chocolate chip cookies. You with me?
Back in the 90s, when we were talking chocolate chip cookies, none could beat the Famos Amos cookies. That was ‘the only chocolate chip cookies’ you would find at the malls. But that day in college, when Aishah came to my room and offered us some of her homemade raya chocolate chip cookies, my life changed.
If you’re reading this Aishah, I must tell you how deeply grateful I was the day you shared the recipe. Honestly, I am still grateful till now. I have made tons of chocolate chip cookies out of the recipe you gave. The kids have been begging me to make it again and again ever since. How little things you do give happiness to others!
Over the years, I have given this recipe a few tweaks here and there resulting in a number of variations of different tastes and textures, which all are darn incredible. The recipe I’m sharing today is the one I normally make for Eidul Fitri.
The most important thing in this recipe is the chocolate chips of course. What could be better than seeing melted chocolate oozing out of the cookies? Got me? Also, do use good quality butter (Anchor, SCS, Elle & Vire) not Buttercup or Farmcows or margarine. You want cookies that are buttery and crispy, not bland and oily.
And please do remember not to skip sifting all the dry ingredients or you might find lumps of soda bicarbonate or salt in your cookies. The last thing you want after all those efforts is an awful bitter aftertaste stuck in your mouth.
Although this is a tweaked original recipe (safekeeping my vow), this is indeed one of my favourites.
So here it is, our best version our best friend’s chocolate chip cookies. Seriously great recipe Aishah! Love ya!
Aishah’s chocolate chip cookies
Course: CookiesCuisine: EuropeanDifficulty: Easy80
pieces30
minutes15
minutes18
RinggitIngredients
250 grams butter
80 grams brown sugar
80 grams caster sugar
1 large egg white
280 grams cookie flour
20 grams full cream milk powder
90 grams cornflour
½ tsp baking powder
½ tsp soda bicarbonate
½ tsp salt
1 cup chocolate chips
1 cup toasted almond sliced or slivered
INSTRUCTIONS
- Preheat oven 180C 10 minutes before baking. Prepare baking trays.
- Beat butter, brown sugar and icing sugar till well incorporated but not too fluffy.
- Add egg and vanilla and beat a minute more.
- Sift all dry ingredients and fold into the butter mixture. At this point, you can use either the mixer or a spatula.
- Add in the chocolate chips and nuts. Mix well.
- Keep in chiller for at least 30 minutes.
- Using your fingers, pinch a balls of cookie dough onto the tray.
- Bitesize cookies roughly weigh about 9-10g and will take 13-15 minutes to bake. Bigger ones will take more time to bake. Check the bottom of the cookies to see if they are slightly brown.
- Ensure that those cookies are let cool before storing them in airtight containers. Best is to use wire racks to cool them completely.
Biskut cip coklat Aishah
Satu hari masa kami di UiTM, zaman matrikulasi, ada sorang kawan ni selalu datang bertandang ke rumah Seksyen 18 kami. Sebab selalu sangat si Aishah ni bertandang ke rumah kami sampai nampak macam housemate kami dah. Apa pun, hari tu Aishah datang bawa sebalang biskut. Dia pun jemputlah kami makan. Maka itulah lah biskut chocolate chip yang paling sedap kami pernah rasa. Famos Amos pun kalah!
Macam biasa, bila sedap kami minta resipi. Aishah pun explain yang ni resipi family mak dia dan tak dapat nak beri. Dia kena call mak dia dulu. Tak lah dia nak ke public phone terus kan. Handphone tak ada lagi masa tu
Sampailah satu ketika beberapa tahun lepas tu kami mengidam sangat nak makan biskut Aisyah tu. Hampir tak tidur malam sebab nak makan biskut choc chip Aishah. Maka kami pun minta lah resipi biskut tu sebab dah nak sampai tahap tak boleh tidur malam. Aishah pun akhirnya beri lah resipi biskut tu. Kebetulan name baby yang mengidam biskut tu pun Aisyah.
Dari resipi asal Aisyah ni, kami ubah sana sini sikit. Lepas beberapa tahun, ads lah lebih 10 versi resipi biskut ni. Yang paling sedap yang kami nak bust hair ni.
Untuk biskut ni, kami pernah buat guna putih telur saja, kuning telur saja dan kadang-kadang guna dua-dua sekali. Korang boleh rasa beza…ada yang rangup lebih, ada yang padat dan ada yang ringan sangat. Yang penting, untuk biskut ni, kami akan pukul butter dan gula tak sampai terlalu kembang macam bila pukul adunan kek. Bila terlalu kembang biskut akan kembang dan melebar. Pastikan guna butter (Anchor, SCS, Elle & Vire dsbnya) bukan lepa sapuan (Buttercup, Famcows dsbnya). Sangat beza rasanya nanti.
Dan rajin-rajinlah ayak ramuan kering sebab kadang-kadang baking powder dan soda bikarbonat tetap berketul walaupun dalam biskut yang dah masak. Bila campurkan tepung ke adunan butter, kalau nak guna mixer jangan pukul laju dan lama sangat. Speed sedang, pukul sampau campuran sebati. Kalau ada tepung kat tepi mangkuk dan beater tu kaup je guna spatula. Guna mixer untuk kaup tepung hingga 80 percent saja. Lebihnya guna tangan.
Saiz biskut? Kalau saiz sedang comel untuk Raya, berat dalam 9-10g. Untuk stok makan rumah, sesuai dalam 13-15g dan doh tu kami tekan leper sikit sebelum bakar.
Silalah buat biskut Aishah ni!
INFO
80 keping
30 minit
30 minutes
18 Ringgit
Print
BAHAN-BAHAN
250 gram mentega
80 gram gula caster
80 gram gula perang
1 putih telor (dipukul berbuih)
280 gram tepung biskut
20 gram susu tepung
90 gram tepung jagung
1/2 sudu kecil serbuk penaik
1/2 sudu kecil soda bikarbonat
1/2 sudu kecil garam
1 cawan cip coklat
1 cawan kacang badam keping yang sudah dibakar
CARA-CARA
- Panaskan oven 170C sebelum bakar. Siapkan loyang dengan kertas parchment.
- Pukul mentega, gula perang dan gula kaster hingga sebati. Tak perlu terlalu kembang.
- Masukkan vanilla dan putih telor. Pukul sebentar.
- Ayak semua bahan kering dan kaup dalam adunan mentega.
- Masukkan kacang dan cip coklat. Gaul rata.
- Sejukkan sekurang-kurangnya 20 minit.
- Gunakan tangan dan cubit doh ikut saiz yang sesuai.
- Jika berat biskut 9-10 gram, bakar 13-15 minit suhu 180C.
- Bahagian bawah biskut akan lebih perang dari bahagian lain bila dah masak.
- Sejukkan sebelum disimpan dalam balang.
6 thoughts on “Aishah’s chocolate chip cookies @ Biskut cip coklat Aishah”
As salam..nk tnya,
Utk tepung dia..mmg kena pakai tepung biskut ke..kalo pkai tepung gandum biasa bole tak.
Biskut ni rangup & ringan tak bila siap dibakar?
Tq puan..
Waalaikumsalam. Tepung gandum biasa boleh kita guna. Bezanya ialah, kandungan protein. Tepung gandum biasa jika protein ditulis 9, inshaAllah biskut tak berat. Tepung biskut biasanya ada kandungan protin lebih rendah (7 atau 8) jadi biskut akan lebih ringan.
Assalammualaikum. Butter yg digunakan salted atau unsalted ? Sebab dalam resepi Ada tambah Garam
Waalaikumsalam. Unsalted.
What type of choc chips that you use?the brand?
I love Nestle Toll House chocolate chips because they become sort of creamy (not melted) in the cookies. Sometimes I do fancy using Callebaut dark callets (number 811) 54.5% medium fluidity. Seriously, it melts effortlessy in your mouth. Hershey’s would be the easiest to find. Price-wise, Hershey is the most reasonable.