Setelah jadi, hasilnya kurang renyah sih. Next time pengen deh nyobain bikin lagi, tapi margarine-nya gue ganti ama butter/mentega. Mudah-mudahan bisa renyah yaa..

Trus trus, ketika dipanggang, wahhhh melebarrr banget. Bisa empat kali lipat lho melebarnya. Jadi nempel kiri kanan deh tuh cookies gue

Chocolate Chip Cookies
Source : ‘What’s Cooking Chocolate’ book by Jacqueline Bellefontaine

Ingredients :

175 g/ 1 ½ cups plain (all-purposed) flour
1 tsp (teaspoon) baking powder
125 g/ ½ cup soft margarine
90 g/ generous ½ cup light muscovado sugar
60 g / ¼ cup caster (superfine) sugar
½ tsp vanilla flavouring (extract)
1 egg
125 g / 2/3 cup dark chocolate chips

Directions :
Lightly grease 2 baking trays (cookie sheets).
Place all of the ingredients in a large mixing bowl and beat until well combined
Place table spoons of the mixture on to the baking trays (cookie sheets), spacing them well apart to allow for spreading during cooking.
Bake in a preheated oven, 190 ºC / 375 ºF, for 10-12 minutes or until the cookies are golden brown.
Using a palette knife (spatula), transfer the cookies to a wire rack to cool completely.

Variations

- For Choc & Nuts Cookies, add 40 g / ½ cup chopped hazelnuts to the basic mixture.
- For Double Choc Cookies, beat in 40 g / 1 ½ oz melted dark chocolate.
- For White Chocolate Chip Cookies, use white chocolate chips instead of the dark chocolate chips.
- For Mixed Chocolate Chip Cookies, use a mixture of dark, milk and white chocolate chips in the basic mixture.
- For Chocolate Chip & Coconut Cookies, add 25 g / 1/3 cup dessicated (shredded) coconut to the basic mixture.
- For Chocolate Chip & Raisin Cookies, add 40 g / 5 tbsp raisins to the basic mixture.

Makes about 18

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