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February 13, 2007

Chocolate Chip Cookies

An American classic, modified for the Japanese size oven...

1 Chocolate bar (1700 mg), about 1/2 cup chocolate chips after crushing.
1/4 butter package (50 g), 2.5 "stripes" of Tokachi Bokujyo brand butter
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 egg
1/4 teaspoon baking powder
1/2 teaspoon vanilla

Warm butter to room temperature (20 seconds in microwave was good for this).
Add sugars and mix together with butter until even consistency.

Beat an egg.
Pour 1/2 the beaten egg into another container. Add baking powder and vanilla.

Mix egg mixture into butter mixture and stir until even consistency.
Add most of the flour to the mixture, but leave a little behind in case it turns out to be too dry.
Add the rest of the flour once it looks OK.
Add the chocolate chips.

Cook for 11.5 minutes at 170 degrees C.

Made about a dozen 1 inch radius cookies.

A mixture of various web recipes, adapted for Japanese oven and ingredients.