I made some customized chocolate chip cookies during the weekend with my girlfriend. It's customary for us to do some kitchen work together when I go back...it's an activity we both enjoy. :)
We went looking for something to bake and were torn between making brownies and cookies before settling on the latter coz we haven't made cookies before. This is Betty Crocker Chocolate Chip Cookie Mix (RM 15.90) and you just need to add 1 egg and water to make the cookies. Nifty.
The instructions are quite straightforward, but they forgot to mention that you need to add water too. ;) It's not a problem though, since I imagine most kitchens would have a water supply.
This is what the Betty Crocket Chocolate Chip Cookie Mix looks like - there's just a single bag of flour inside, and the cookie mix has the chocolate chips embedded straight into the flour.
I poured the contents of the chocolate chip cookie mix into a mixing bowl. I can't find a proper mixing bowl, so we just improvised and used a glass bowl. ;)
The instruction also calls for 25 ml of water so I measured out that amount...
...and poured it into the chocolate chip cookie mix.
The next item calls for vegetable oil...which we don't have. I used "reconstituted cooking oil" instead, which is the pretentious term for normal cooking oil.
50 ml of the cooking oil went into the chocolate chip cookie mix and water batter.
The final step is to crack a medium sized egg into the entire chocolate chip cookie batter.
The hard part is blending the entire mix with a spatula...the small amount of liquid based matter is significantly less than the flour, so it took a lot of work to consistently mix it into a stiff dough.
Here's what the chocolate cookie dough looks like once we decided that we have blended it enough...the dough tastes sweet, I ate some of it. There are also a lot of chocolate chips inside, which surprisingly didn't break up during the arduous process of mixing the chocolate chip cookie batter.
I decided to add some Hershey's Syrup into the chocolate chip batter to make Chocolate Chip Cookies with Hershey's Syrup. ;)
This is what the batter looks like before it went into the oven - the chocolate cookie mix is significantly "browner" than the original due to the Hershey's Syrup.
Next, we dropped heaped spoonfuls of the chocolate chip batter on a baking tin. There are some that are larger than the others and I ate some of the batter, but it still didn't come out to "24 cookies" as stated in the box. ;)
Here's a closer look at the pre-baked chocolate chip cookie batter. It's a bit gooey but tastes great (even without baking). I attribute that to the Hershey's Syrup. It makes everything taste good.
The oven was preheated to 190 degrees Celsius and two batches of the cookies were put inside. I intended to make one "chewy" chocolate chip cookie batch and one "crunchy" chocolate chip cookie batch.
Here's the straight-from-the-oven piping hot chocolate chip cookies. It's a bit large, but I like them like that. It's like the large Famous Amos chocolate chip cookies you get at the franchise.
This is a closer look at the chocolate chip cookies. It tastes great!
I poured some more Hershey's Syrup on top of the Betty Crocker Chocolate Chip Cookies, coz you can't be too rich, too thin, or er...too sweet. ;)
...or so I heard.
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