My Penyet Cookies
Sharmila Nair first pointed out this recipe 2 weeks ago, and demanded that it be made properly - she said smtg abt texture and taste.
Such high expectations are bound to be met with disappointment.
Anyway, I attempted Martha Stewart”s soft-and-chewy-chocolate-chip cookies last night, and it was disastrous. I made them with my daughter - which means the mixing took doubly long, so the oven was probably too hot when we finally put the trays in. The cookies immediately, and I mean IMMEDIATELy - flattened out. I took one tray out after ten minutes, and left the other tray in there for another five minutes - so I have two versions of penyet cookies.
The cookies are nice enuff - loads of butter and chocolate chips can’t go too wrong - but I found them way too sweet. The next time I attempt this recipe, I’d probably just use half a cup of brown sugar instead of one. And maybe keep the batter in the fridge for half an hour or so before baking them to prevent from flattening out.
Then again, I’d admit to not having good instincts when it comes to baking.
The recipe is below, for anyone interested to try it out… maybe Melody
