HEC: Cookies

Chocolate chip cookies

Ingedients

• 100g of butter
• 1 1/2 cup of flour
• 1/2 of baking powder
• a pinch of salt
• 1/2 cup of white sugar
• 1/2 cup of soft brown sugar
• 1 egg
• 1tsp vanilla extract
• 1/3 cup of chocolate chips

This week on our practical lesson in HEC we had made chocolate chip cookies. The method for the making of the cookies was quite basic. First, the Mise en Place was needed to be done and done it was before any more process. After the Mise en Place, the first of the process was beginning; it was melting the butter [in the microwave] and then creaming it with both of the sugars.
However, it did take a few moments to melt the butter; in that time it was decided, quite quickly to do the next process. We began to mix all the dry ingredients together as well as beating the eggs with the vanilla extract. When the melting of the butter was accomplished, it was creamed with the butter (which was observed in the final product, the mixture was not creamed as much as it needed). Simultaneously the egg mixture was then mixed into the dry ingredients; subsequently, the butter mixture was added as well.

Beforehand, the tray in which the dough/cookies would be cooked in was line with parchment/baking paper. The dough was then separated into 12 pieces as directed by our teacher. They were rolled in balls of approximately even sizes--we quickly found out after it had been cooked that, it was not rolled compact enough-- and placed them on the tray. After they had been placed, they were then slightly flattened using a fork to aid the dough into spreading. They had been then inserted into a preheated oven of 180 oC for around 10 minutes and then adjusted into fanbake, for approx 7-8 minutes.

A mentioned in the earlier text, the butter mixture may have not been as creamed as it should be, resulting in several visible sugar crystals. Again in an earlier text, they were rolled not as compact as they should have been, the end product was visually like oatmeal cookies per se.  The taste of the cookies however, it wasn't changed at all. Yet, it should be noted that I do not quite like very sweet products, and so, the sweetness of the cookies did interfere with how I liked the product. The texture was quite to my liking; the rough edges that were like craters on the moon did product I would say more crunch to the cookies. Personally, I like softer cookies on the inside at least, at though the cookies may have been 'too crunchy' it still provided softness while still warm.
Though there was inconsistency with how we approached the method, with it we learned a valuable lesson with baking cookies. That would be our next step into knowing, and being able to bake cookies and other products better.