November 15, 2018
Black sesame and dark chocolate? You ask.
It's not as strange a combination as you might think. The flavours complement each other beautifully - the cookies have the fragrance of roasted black sesame powder, together with the slight sweetness and creaminess of the dark chocolate chips.
These cookies are based off our favourite classic cookie recipe.
First we start off by whisking up creamy, unsalted SCS butter with granulated sugar and brown sugar until the mixture is pale and fluffy!
This step is called creaming, and it helps to incorporate air into the mixture, allowing the cookies to puff up beautifully in the oven.
Next, add in the eggs and vanilla, and whisk until well combined. If you don't have a whisk, you may use a large fork or spoon too.
Next, it's time to add in all your dry ingredients! Remember to sift them to prevent any clumps. And then the star ingredients - black sesame powder and mini dark chocolate chips!
Just look at the glorious cookie batter.
After you're done with the cookie batter, cling wrap your bowl and pop it into the fridge - this helps to set your cookie dough so that it becomes firmer and will also rise higher in the oven to give you chewy, fluffy cookies once they're baked!
Finally, dollop equal-sized balls of cookie dough onto your parchment-lined baking tray, and finish each one off by pressing in extra chocolate chips on top!
Voilà! It's time for the oven. How simple was that?
These cookies are how we like it - a little chewy from the brown sugar, with a slightly crisp exterior, and not overly sweet or cloying. Store leftovers in an airtight container, and these cookies are best consumed within 5 days from baking!
Watch the tutorial video here (remember to change to HD quality):
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The Bakestarters blog features tips and lessons to baking in Singapore, along with useful tips when using our signature baking kits.
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