The only set back I had was getting the bottles. I was near to panic mode when after visiting 2 baking supply shops and went home empty handed as it was out of stock.
Luckily, a fellow baker who is also participating in this charity drive and staying near me, had some to spare. What a relief.
So here is the Chocolate Chip Cookie that I can spread some love to.
Findings: Despite, chilling the cookie dough, my cookies still spread out. These are the few that I find that it will be the ideal thickness.
Guess I need to practice more to get the ideal thickness I want to contribute for next year.
For me, I did not count the cookies, I just weigh to approx 614g per bottle (inc bottle 4012). I double this recipe and yield 4 bottles.
For personal consumption, I will reduce the sugar to 200g.
Source
What you need:400g self-raising flourPinch of salt
300g unsalted butter250g caster sugar
2 eggs, beaten1 tsp vanilla essence
270g Mini chocolate chips
Method:
Preheat oven to 175-180°C, with fan. Lined baking sheet.
Sift the self raising flour with a pinch of salt. Set aside.
In a mixer, cream butter & sugar till light and fluffy.
Add in egg and vanilla essence.
Fold in the flour and mix well to form into a dough.
Add in mini chocolate chips to the mixture.
Using a mini ice cream scoop, shape cookies (about 3cm in diameter)
Bake for about 15-20 mins.
