Friday 7 November 2014

Peanut Butter & Chocolate Chip Cookies 花生酱巧克力豆饼干 (中英食谱教程)

When Amy of CHOCOLATE-CHIP-SISTERS.COM approached me few days ago to try out their range of premium chocolates in my bakes, I was more than happy to do so. Being a dark chocolate lover, I must have my daily dose of dark chocolate as it keeps me happy and healthy. Besides that, the Malagos Chocolates which I have received are 100% pure and natural, NO gluten, Non-GMO, No preservatives or artificial colouring, No dairy and No nuts. It is also of single-origin made from ethically grown and processed beans that have been carefully graded (according to international standards), fermented and solar-dried. That gives it a distinct flavour as is expected of chocolates that come from a single kind which makes any bake or drink stands out. 

Samples which I have received.
Malagos Premium Unsweetened Chocolate

 (100% pure chocolate) 

This is chocolate in its purest form (not compound as the cacao butter is still intact & NO sugar). Great for chocolate drink and for baking, pastry & confectionery.

Malagos 65% Dark Chocolate 

(65% pure cocoa liquor/, 34.5% cane sugar, soy lecithin & pure vanilla extract. )

Excellent couverture for baking, pastry & confectionery and, of course, for eating.

Here's sharing a cookie recipe which I have used the bitter and nut-like Malagos Roasted Cacao Nibs to replace half of the sweet and melty chocolate chips. The cacao nibs are the perfect complement to a sweet cookie and allow you to truly enjoy the essence of the cacao in your cookie bites. 

Chocolate Chip and Peanut Butter Cookies Recipe

Ingredients: (makes 20~30 cookies)
100g caster sugar
55g unsalted butter, softened at room temperature
40g corn oil
1 egg (I used 70g)
130g organic unbleached flour (can be replaced by plain flour) 
1/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp baking soda
2 tsp vanilla extract
40g semi-sweet chocolate chips
40g roasted cacao nibs (can be replaced by chocolate chips) 
40g creamy peanut butter 

Ingredients all weighed and ready to start.

100克 幼糖 
55克 牛油 
40克 玉米油 
鸡蛋 1个(我用70克的)
130克 普通面粉 (我用有机无漂白面粉)
1/4茶匙 盐 
1/4茶匙 塔塔粉 
1/4茶匙 小苏打粉
2茶匙 香草精精 
40克 巧克力豆
40克 可可豆碎粒(可用巧克力豆代替)
40克 花生酱

Methods 方法:

1. Put butter, sugar, oil, vanilla paste and egg into a mixing bowl and use a hand whisk to whisk well. 
1。将牛油,糖,油,香草糊和鸡蛋放入钢盆, 用手搅拌器搅拌均匀。
Here's mixing the ingredients using Tovolo Batter Tool (stratus blue) which has tapered, silicone fins to scrape the sides clean and thick blades to mix ingredients faster. 

2. Add in the flour, salt, cream of tartar and baking soda. Mix well. 

Using the Tovolo stainless steel handle spatula (royal purple) to fold the ingredients in. 

3. Add in the chocolate chip,stir well before adding in the peanut butter. Stir the cookie batter gently. 

4. Scoop the cookie dough onto the baking tray laid with baking paper and leave sufficient gap between each cookie to allow it to expand. 

The Tovolo Jelly Roll baking mat's silicone fiber provides a non-stick surface thus easy to clean and no need to grease and also insulates the baking pan which prevents bake from burning. 

5. Bake the cookies in a preheated oven 160 degree Celsius top and bottom heat with fan for 10~15 minutes or until the cookies are cooked. (For my Brandt oven, I used the traditional pulse function and bake for 10 minutes.)

1. Allow cookies to cool on the baking tray for about 5 minutes (to prevent breakage) before you transfer to a wire rack to cool down further. 
  I have used the 'Tovolo Gingerbread Boy Turner' to transfer the cookies to the wiring rack with ease. 

2. Store them in an air-tight container if not eaten within the hour.
Come, help yourself! :)


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“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

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1 comment :

kitchen flavours said...

Lovely cookies! Great for snacking anytime of the day!