recipes and tips. tried and tested.

Kali ni kami nak kongsikan resipi biskut cip coklat yang teksturnya ringan dan rangup. Ada pula kacang makadamia dalamnya. Resipi biskut cip coklat secara asanya sangatlah mudah. Bahan-bahan paling mahal ialah cip coklat tu sendiri dan kacang, itu pun kalau nak lah.

Jadi kali ni, kami nak mewahkan sikit biskut klasik yang sedap ni, dengan menambah kacang makadia dalam adunan. Kacang makadamia ni antara kacang yang mahal di Malaysia. Harga sekilo jauh lebih mahal dari badam dan hazelnut. Jadi selain Famos Amos, tak ramai yang kami tahu jual biskut cip coklat gunakan kacang ni. Badam tu memang biasa kita buh kan. Tapi kacang ni biasa kami taruh untuk sendiri makan.

Kita boleh gunakan cip coklat yang compound atau coklat asli. Jika guna yang compound, kami suka jenis ‘semisweet’ (separuh manis) atau ‘bittersweet’ (pahit-pahit manis) sebab kalau letak banyak cip pun taklah terasa sangat manisnya. namun, berganda-ganda lagi sedapnya jika coklat asli yang digunakan dalam adunan biskut ni. Kami gunakan cip coklat Callebaut (medium fluidity).

Juga kami dapati, jika kami gunakan gula perang sepenuhnya, biskut akan jadi lebih kenyal (chewy). Ini ialah kerana gula perang mengandungi ‘molasses’ yang akan menjadikan biskut lebih ‘moist’. Jadi untuk mendapatkan biskut yang rangup, kami gunakan gula putih, atau kami akan pastikan nisbah gula perang lebih sedikit berbanding gula putih.

Jom.

Sea salt macadamia chocolate chip cookies

As our family is so crazy about chocolate chip cookies, we would always try out new recipes but found ourselves going back to our classic recipes. This is just one of the dozens of chocolate chip recipes we keep. Also, this is the one I whip up pretty often in my kitchen.

The biggest investment in making this cookie is macadamia. Honestly, it’s waxy texture pairs up perfectly with the chocolate chunks. However, if chocolate chunks are not available, just use chocolate chips. I simply love combining chocolate of different types. shapes and sizes. That messy and uneven texture, especially when some chips partially melted, makes the cookies even more tempting.

I would mix some chunks of macadamia nuts into the cookie dough and stuff a few more pieces into the ball-shaped dough right before baking. Just to have that extra nutty taste. Pretty luxurious those nuts are for us.

So here we go.

INGREDIENTS

• 250 grams butter
• 300 grams caster sugar
• 100 grams light brown sugar
• 340 grams cookie flour
• 30 grams potato flour
• 1 teaspoon bicarbonate soda
• 1/4 teaspoon salt
• 1 egg (medium size)
• 1 teaspoon vanilla essence
• 200 grams Hersheys chocolate chunks
• 200 grams macadamia nut (coarsely chopped)
• sea salt for sprinkling
• ‘Callebaut’ chocolate (medium fluid) to top the cookies

INSTRUCTIONS

• Preheat oven to 175 Celcius.
• In a bowl, using hand whisk, mix butter, sugars till combined. (Do not overbeat)
• Add egg and vanilla and mix until just combined.
• Sift all dry ingredients and fold into butter mixture.
• Add in chocolate chunks.
• Chill for at least 15 minutes.
• Rolls doungh into balls of 8-10 grams (medium size).
• Press 3 or 4 pieces of chocolate callets on top of the cookie. Press more macadamia nuts if desire.
• Bake for 15 minutes (rotate baking tray halfway) or until cookies turn golden brown.
• Once baked (while still hot), sprinkle a bit of sea salt on top of the cookies.
• Cool completely before storing.