- UNITE Editorial
3 Simple Baking Recipes for Newbies!
There’s no denying it—we’re all stressed. Ask any Singaporean walking on the streets if he/she is stressed, and we’re pretty sure you will get a frustrated “YES” or nod in response. While there are no clear solutions for eliminating all forms of stress (especially since it manifests in different ways for everybody), there is one thing you can do to help relieve some of it: Bake.
We know what you’re thinking, and we’re here to tell you that it’s actually a highly underrated activity, because the act of baking is accompanied by several emotional and psychological benefits. In fact, a study published in the Journal of Positive Psychology has found that individuals who take part in creative projects like cooking and baking are happier in their day-to-day lives! So why not just give it a shot? 😉
Here are three simple chocolate chip cookie recipes for you to try!
1. Ridiculously Simple Chocolate Crinkle Cookies
We got this recipe from My Baking Addiction—and it’s true, they’re really ridiculously simple! If you want to jazz it up a little more, serve it with ice cream and whipped cream while they’re still fresh out of the oven, and then post it on Instagram with the hashtag #mbarecipes :)
For 18 Cookies, Ingredients
1 (18.25 ounce) box of Devil’s Food Cake Mix
2 Large Eggs
1/3 cup of vegetable oil
1 teaspoon vanilla extract
1/3 cup confectioners’ sugar
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, oil, and vanilla extract until well blended. Place confectioners’ sugar into a medium bowl.
Using a medium cookie scoop (1 ½ tablespoons), drop balls of dough (dough will be sticky) into the confectioners’ sugar, roll to coat. Gently form dough into a ball by lightly rolling between your palms.
Place dough balls on prepared baking pan about two inches apart.
Bake in preheated oven for 7 to 9 minutes. The bottoms will be set but middles will look slightly undercooked. Allow cookies to cool for 5 minutes on pan before removing to a wire rack.
Photo: My Baking Addiction
2. Chocolate Chip Cookies
Here we are, an easy recipe for chocolate chip cookies! Quite straightforward, with many of the ingredients easily available at the nearest NTUC.
300g (2 cups) plain flour (sifted)
200g (1 cup) of butter melted
1tsp vanilla extract
1tsp of baking powder
A pinch of salt
100g-200g chocolate bar or chocolate chips (if you want to make them as chocolate chip biscuits)
Add the sugar and melted butter in a bowl and mix together – a wooden spoon is fine, no need for a whisk.
Sift the flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Add the chocolate chips at this stage if you’re making chocolate chip cookies.
Mix together using your hand. Once you get a dough texture, add the egg and knead using your hand again.
Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. Keep them on the small side as they spread out during baking. Don’t keep biscuits close to each other otherwise they will get stuck together.
3. Chocolate Chip Skillet Cookie
This is probably even easier than the rest—all you need is a skillet, butter, eggs, chocolate chips and the Betty Crocker chocolate chip cookie mix! One trip to Cold Storage and you’re already good to go. Any other toppings like hot fudge and ice cream are completely optional (though they’re definitely a must in our book!).
1 pouch (17.5 ounces) Betty Crocker Chocolate Chip Cookie Mix
Butter and egg called for on the cookie mix box
1/3 cup semi-sweet chocolate chips
Heat oven to 350°F. Spray 10-inch skillet with cooking spray.
In a medium bowl, stir cookie mix, butter and egg until soft dough forms.
Spread the dough evenly in skillet, pressing to flatten and cover bottom.
Sprinkle chocolate chips, lightly pressing them into the dough with your fingertips so that they will stick.
Bake for about 25 minutes or until edges are light golden brown. Do note that the cookie will continue to cook once out of oven, so don't overbake!
Cool 5 minutes on cooling rack and cut into eight wedges. Add any toppings if you’d like (like a scoop of vanilla ice cream) and serve!
Photo: Betty Crocker
And if you're looking for a challenge, we have:
4. Salted Caramel Chocolate Chip Cookie Bars
What is it? “A layer of salted caramel sauce… sandwiched between layers of a favourite chocolate chip cookie dough recipe, then topped with a sprinkle of fleur de sel (sea salt).”
Photo: Brown Eyed Baker
We got this recipe from Brown Eyed Baker--visit them for a much more detailed, step-by-step version! This recipe is slightly tougher than the rest, but it only takes about 45 minutes to make the cookie bars! Plus, if you’re not keen on salted caramel, you can always skip that part and save the chocolate chip cookie dough for later ;)
2 1/8 cups (301 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature
1 cup (198 grams) light brown sugar
1/2 cup (99 grams) granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups (340 grams) semisweet chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars
Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
So there you have it! Have fun and do try not to burn the house down while you're at it :)
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