巧克力豆曲奇

不要轻易相信你所听到的东西，即使你已听了好长的时间
不要盲从历代所遗留下来的传统
不要很快相信谣言
不要轻易确定你所认同的任何经文上的理论
不要愚蠢的假设 

对你所看到和听到的一切，不要轻易下结论
不要轻易被外表所迷惑
不要因为合你的心意而坚持任何意见和想法
不要快速又容易相信你所认为是合乎逻辑的事
不要轻易深信你所尊重的宗教师所开示的任何事理

烘了好几个款式的饼干，巧克力豆曲奇才是我家人的最最爱
不管是男女老少都爱吃这巧克力曲奇

我发觉原来我家婆不只爱吃蛋糕，曲奇饼干也是她的最爱
早上拿了几块配kopi
下午又看到她吃着曲奇
晚上又拿几块“煲戏”。。呵呵呵呵呵

Crunchy Chocolate Chips Cookies巧克力豆曲奇

食谱取自 ：Angel - Cook.Bake.Love


Ingredients： 
(A)
140g unsalted butter (soften at room temp)
55g white sugar
45g brown sugar

(B)
1 egg (room temp, lightly beaten)
1 tsp vanilla extract (I used Nielsen-Massey pure vanilla extract)
1 drop coffee emulco (optional, I added for colouring and to enhance the chocolaty taste)

(C)
180g plain flour (I used superfine flour)
1 tsp baking powder Pinch of salt

(D)
120g (or more) semi-sweet chocolate chips (I used Hershey’s)

Method:
1) Cream (A) until the mixture turns pale and fluffy.
2) Add spoonful of (B) egg gradually, mix well after each addition.
3) Sift in (C) and beat at low speed till just incorporated (stop once see no trace of flour). Fold in (D) with a spatula.
4) Drop rounded teaspoon of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for ‘pushing’ the dough onto the baking tray). Leave some space between the cookies to allow for spreading.
5) Bake in preheated oven at 180C for about 10mins or until cookies turn golden colour, upper rack. Allow cookies to rest in oven for 3 –5 mins before removing.
6) Transfer to a wire rack to cool completely and keep in airtight container.

Note:
1) Cookies may be a bit soft when they are just out from the oven, this is normal, they will harden and become crunchy after a while.
2) You may add some chopped and toasted nuts to the cookie dough if desired.
3) Yield about 90 over pieces.