2008 Chinese New Year Kitchen – Sugee Cookies Part II

Last weekend, I tried another version of Sugee Cookies. During the week, I was inspired to adapt the Peanut Cookie recipe: omit the peanuts and maybe add almonds and/or semolina. I searched the internet to check whether other adjustments were required. Lo and behold, I saw a recipe on the net (oops, forgot to check that website!) that posted a Sugee Cookie recipe that was close to the Peanut Cookie recipe. So, it can be done….hmmm….

For this batch of Sugee Cookies, I used sunflower oil, added salt and omitted the peanuts. Hubby and myself didn't like the taste when the cookies fresh from the oven. However, after letting them rest for a day or two, the taste was much better. Hubby liked them so much that he ate at least 10 at a go! Well, I still have my reservations, but I will do a batch specially for my Hubby for cny….

Perhaps, I will try using a mixture of corn oil and butter the next time. Somehow, I feel that sunflower oil isn't suitable….Maybe that's a personal preference.

2008 Chinese New Year Test Kitchen – Melting Moments

Over the weekend, I baked melting moments. Recipe was taken from the Kitchen Capers Forum which was posted by Connie (Thanks, Connie!). The dough was really soft, so when i pressed the fork into the dough as a form of deco, I couldn't lift the fork from the dough! As a result, the resulting cookie looked like sea-shell(??), rather than round, although i rolled into balls....Haha....

I found the cookie very light and buttery, while Hubby found it too powdery. I think Mum will like it as it's buttery. Well, I guess I will not do this for cny unless Mum requests for it.

Calla's notes on the recipe:

• as the dough was soft, i chilled the dough prior to rolling into balls. Chill again prior to flattening it with a fork.
  

2008 Chinese New Year Test Kitchen – Sugee Cookies

The second cookie to make its appearance was Sugee Cookies. The recipe was posted by Gina in the Kitchen Capers Forum (thanks, Gina!). I baked them in 2 batches... The first one turned out too crunchy, while the second one was...well....a little chewy. I was kind of hoping for the melt-in-your-mouth texture again. But I think the cookies were too sweet for my liking - will reduce the sugar the next time i bake.





Calla's notes:

• To try reducing the sugar as I felt that the cookies were too sweet.
  
• The mixture also spread quite a bit during baking - to leave ample space between balls. Perhaps, I should leave the dough in the fridge for a while, prior to shaping them.
  

2008 Chinese New Year Test Kitchen – Peanut Cookies

Last Sunday, I started off the day with baking peanut cookies. The recipe was obtained from Karlskrona who posted on the Imperial Kitchen (thanks, Karlskrona!). The recipe was certainly quite simple, really a 1-bowl cookie. It certainly didn't take long to churn out the following:

Here's a close-up....

Looks pretty, but hubby and dad thought that there could be more peanut flavour. Also, this cookie is too crunchy for my liking – I like this type of cookie to be melt-in-the-mouth. So, this went back to the test kitchen today for further experimentation. This time, peanuts were roasted (thanks, hubby!), peanut butter was added, balls were smaller and cooking time reduced. The results: more peanutty flavour and a melt-in-the mouth texture. However, I think I did a lousy job in glazing the cookies....somehow, it didn't have the lovely golden brown sheen....

Calla's notes on the recipe (I quartered the measurements):

• I used deshelled peanuts in this recipe. I roasted them in the pan, leave it to cool, then grind.
  
  
• I added approximately 2 tbsp peanut butter to enhance the peanutty flavour (re: ¼ recipe).
  
  


• I used 85ml ground peanut oil to bind the dough together (re: ¼ recipe). This has to be monitored. I started off with 60ml, then add bit by bit till mixture binds into a dough that wipes the sides of the bowl clean.
  
  


• I baked at about 160 deg C for 10 min, rotating the tray approximately after 5 min. I didn't use the top heating element this time, as I felt the oven was too hot. Perhaps that's why the tops did not have the sheen.
  

Quest for my Favourite Chocolate Chip Cookie - Project Alpha

I've been on the quest for my favourite chocolate chip cookie for the longest time - ever since i started picking up baking. So far, I have not come across something that makes me exclaim "Yes! This is the ONE!!"

During my quest, I started to seriously list down the attributes of my favourite chocolate chip cookie. I realised that I like 2 types: crunchy - as "personified" by Famous Amos, and chewy - as "personified" by Mrs Fields. For crunchy cookies, these should be light, while the chewy counterparts should be crisp on the edge, but chewy in the centre. I'm not a fan on the thick and cakey cookies. I like my cookies not too think, and not too thin either.

I've tried many recipes. Some chewy(?) ones have a too-liquid batter and spread out too much during baking, becoming too thin to be eaten Some have been successful, but are capricious - turns out spectularly chewy on one day and very soft on other days. The chewy ones I've baked so far always turn crunchy within a few days, despite being kept in an air-tight container. Well, they always fare better than their crispy counterparts who turn soggy within days or even hours after baking. Crunchy is better than soggy - at least you can pull them off as "hey, they have always meant to be crispy...." :P Also the crispy ones I've tried invariably turn out cakey - not my desired outcome.

In my "To Do" recipe binder, I currently have 16(!) chocolate chip cookies recipes of all kinds: crispy, chewy, chocolate base, good old vanilla, with nutella, milk and white chips, butterscotch chips, etc. Prior to this, I have tried at least 6 other recipes, out of which 5 have been assessed as failures, either through my fault (lack of talent or proper technique) or the cookie didn't meet my expectations/criteria. The last one - a double choc chip cookie - was good, but capricious....can't do them on a rainy day - will turn soft. Good for the oldies though....

With this blog, I thought I should formalise my quest and document the observations and results of the 16 recipes (and most probably more to come) - much like doing a science experiment report in school. So without much further ado, here is the report for the first out of the 16 recipes adapted from here:

• The dough was quite dry, making it difficult to mix in the chocolate chips to ensure that the chips are evenly distributed within the dough. Perhaps could try mixing in the chocolate chips first, then the flour - not sure if this is workable....
  


• I bake the cookies using only bottom heat for the first 7 (if dough wasn't refridgerated) - 10 (if dough was refridgerated) minutes, then turn on the top heat to brown the cookies for the remaining cooking time.


• For the first batch, I baked using the above method for 15 minutes. When cooled for about 10 minutes, cookie is crispy at the edges and appears to be cakey in the insides. Upon cooling, cookie firms up further and becomes less cakey. To observe the texture again tomorrow (or rather later today).


• For the second batch, I left it in the fridge while baking the first batch and only took it out a few minutes prior to baking. Similarly, the cookies were baked initially with the bottom heat only and half-way through, the top heat was turned on. This batch was baked for approximately 20 min. There is no discernible difference in texture caused by refridgeration of the dough. This can be tested again as I have leftover batter kept in the fridge.


• Verdict: to be kept open till I observe the texture later. As for taste-wise, it's a delicious cookie which is not too overbearing in the butter component. It is also easy to prepare.

Thanks, Connie, for sharing this recipe, and Didally for inspiring me to make this.

Now, let's present the pictures of Miss Chocolate Chip Cookie.....

Stay tuned for an update about the verdict of these lovely-looking missys (or hits??)....

Update on 9 January 2008

The cookie was still crunchy in the evening! This recipe is definitely a hit - butter is not overpowering, stays crunchy, no oily taste. Also, I think there is a need to keep a close look out at the last few minutes to bake the cookies as long as possible without burning to seal the crispiness.

Update on 15 January 2008

Making them in smaller rounds (I think at most $1 coin diameter) will yield them more bite-size and crunchy throughout - almost like Famous Amos. I left them in the refridgeratior, so it was easier to make them small than big. Baking time is about 15 minutes, so I guess, if the cookies were baked immediately, it should be shorter. Still the best way is to observe the cookies closely as they bake: as soon as the sides are browned, they can be removed from heat.