mamanyanaiya

Begitu ngliat & baca postingnya Dita mengenai si biskuit yang dikabarkan enak banged alias Perfect, pastinya aku langsung penasaran. Gak tanggung2, besoknya, pagi jam 10an semangat belanja ke spm terdekat ama Naiya , trus beres2 sana sini, sempet ngMP, nganterin Naiya bobo siang dulu, habis itu agak sorean jam 4 baru ngadonin deh....Selagi disimpen di kulkas, masak dulu buat makan malem, trus Naiya bangun abis itu nemenin maem snack. eh gak lama si ayah pulang, makan bareng dulu, baru abis itu manggang. Jam 9 malem smuanya slese.

Saking penasarannya, begitu batch pertama keluar dari oven, masih di wire rack belom dingin2 banget 1 cookies udah lenyap masuk mulut. hmmm, enak....nyoklat banget! wah, gimana klo udah dingin dan nge-set banget ya? tambah gak mau brenti makan nih :D

Besoknya, adalah hari pemotretan. Yak..tu cookies tambah nendang. sambil pemotretan, ni tangan gatel banget pengen nyomot. Pastinyalah..sambil motret sambil ngunyah :P
Duh...emang top deh ni biskuit. Thanks to Dita and Mbak Riana yang sudah posting resep ini.  Kalo nggak, mana tau ada cookies yang enak kayak gini?

Resepnya (aku copy paste lg dr Dita) :
PennyLane’s Chocolate Cookies
Original source: Joy of Baking
Modified by: Riana
Ingredients :
60 grams cake flour (low protein flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted

Directions :
1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
5. Using ice cream scoop, small or medium – whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Note from Riana :
* The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
* When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.