巧克力粒饼干 （Double-Choc Chips Cookies）

很久没有和女儿一起烘焙了。
她一直嚷着要做 choc-chip  cookies, 因为她说她最喜欢吃这饼干。
是吗？为什么我一直都不知道的？
我呢？不喜欢吃这种饼干。
我宁愿吃乒乓牌的苏打饼，也不愿意吃这种甜甜的饼干。
既然她都开口了，我也不想扫兴；
两个人很快的就把这饼干做好了，
然后就是痴痴的等吃。
抱着两罐饼干，一面看电影，一面吃着，
看来她真的很享受哦。
也好，至少她也上了一堂烘焙课。
这种简单的食谱很适合她这种年龄，
是时候让她自己学着做喜欢的食谱了。

Recipe adapted from Donna Hay

Ingredients:

• 125g butter, chopped
• 1 cup caster sugar (i used brown sugar)
• ½ teaspoon vanilla extract
• 1 egg
• ⅓ cup (80ml) milk
• 2 cups (300g) plain (all-purpose) flour
• 1 tsp baking powder
• 1 cup dark & white chocolate chips

Method:

1. Preheat oven to 180°C (355ºF). 
2. Place the butter, vanilla, sugar, egg, milk, flour, cocoa and baking powder in a food processor and process until a soft dough forms. 
3. Place dough in a bowl and stir through the chocolate chunks. Shape 2 tablespoons of dough into flat rounds and place, allowing room to spread, on baking trays lined with non-stick baking paper. 
4. Bake for 15 minutes or until brown. Cool on trays. Makes 18. 
5. To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be a deep brown colour. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.