Three types: chocolate chip cookies

This time in England, I baked less than usual. The simple reason is that my sister's house isn't near a supermarket, lol.

I have to understand that they don't have the same baking ingredients as I do (well, at home, I stock all the baking ingredients in my fridge). If I want to make something, I have to go out and buy it. And since it's not close, I can't go there often.

In the past, her house was within walking distance of a supermarket. This time, I had to take the car (there is only one convenience store nearby).

And now, everyone's eating less, lol. So, I have to think more carefully about what to bake.

Today, I made cookies. The simple reason is that my sister loves to eat them.

I chose this recipe because it's easy (she asked for the recipe). Another advantage is that this cookie dough can be refrigerated and then baked when you want to eat it. You don't have to make it often, but you still have delicious, freshly baked cookies to enjoy over and over. This cookie dough tastes even better when you let the dough rest in the fridge. You can also freeze it. After resting the dough for 12 hours (at least), divide, roll, and press them before tightly wrapping them, and you will be able to keep them for about three months in the freezer.

To add other flavors to this basic Cookie Dough. You can use other ingredients (about 250 grams) such as nuts, dried fruits, or other types of chocolate.

Three types: Chocolate chip cookies

Make 18-19

Cookies dough

210 g ............................. Unsalted butter
1 tsp .............................. Flake sea salt (I use Maldon salt)

1 tsp .............................. Vanilla Extract

80 g ............................... Brown sugar
120 g ............................. Granulated sugar
1 .................................... Egg 

350 g ............................ All-purpose flour

1 tsp ............................. Baking soda

Chocolate chip with cranberry cookies

30 g ............................. Dried cranberry 

30 g ............................. Chocolate chips

210 g ........................... Cookies dough

Chocolate chip with Salted roasted peanuts cookies

30 g ............................. Salted roasted peanuts

30 g ............................. Chocolate chips

210 g ........................... Cookies dough

Chocolate chip cookies

60 g ............................. Chocolate chips

..................................... The rest of the cookie dough

Put the butter, vanilla, and salt into a bowl. Beat until smooth.

Add both kinds of sugar and beat until smooth.

Put the egg into the bowl and beat to combine.

Sift the flour and baking soda into the bowl.

Fold to combine.

Mix 210 g of the cookie dough with chocolate chips and dried cranberries. 

Mix 210 g of the cookie dough with chocolate chips and salted roasted peanuts. 

At last, mix the rest of the dough with 60 g of chocolate chips.

Cover the dough with plastic wrap. Refrigerate at least 12 hours (or up to 36 hours).

Before baking, preheat the oven to 170℃.

Divide the cookie dough into pieces of approximately 45-50 g each. Roll each piece into a ball.

Place on the baking sheet (lined with baking paper), leave some space for spreading, and flatten the top of the dough lightly.

Bake in the preheated oven at 170℃ for 12-14 minutes.

Remove from the baking sheet and let them cool on a wire rack.

Three types: chocolate chip cookies