Chocolate Chip Cookies : คุ๊กกี้ช็อคโกแล็ตชิป

I've tried a couple of recipe of chocolate chip cookies before. They were (to mein own opinion) just so-so, but this one is absolutely the best. The cookies have wonderful flavor with pretty crispy texture. Anyway, I think the size of my cookies might be too large because I feel full after eating just a piece of them. Well, I got only 18 cookies from this dough. No wonder!

Ingredients : for about 20 cookies

• 170g all-purpose flour
• 1/3 tsp. baking powder
• 1/4 tsp. baking soda
• 100g butter
• 80g granulated sugar
• 50g brown sugar
• 1/4 tsp. salt
• 1 egg
• 1 tsp. vanilla extract
• 100g semisweet chocolate chips
• 80g cashews, roasted and coarsely chopped

Methodes

Preheat the oven to 180°C. Line the baking trays with baking paper. Mix together flour, baking powder and baking soda, 2 times sifting. Mix sugar and salt together and set aside.

Cut butter into cubes and put in the mixing bowl. Whisk the butter with electric mixer until smooth. Gradually add in a mixing of sugar and beat until the sugar is used and the mixture looks creamy. Add in egg and vanilla and mix well.

Whisk in flour just until incorperated, do not over mix. Finally, mix in chocolate chips and cashews.

Form the dough into a ball in a size of walnut and flatten that the dough is about 1cm thick (mine were too flat). Lay on the prepared baking tray and baked in a the preheated oven about 12 minutes or until golden brown. Take the tray out from the oven and let the cookies cool about 2 minutes on the tray. They remove the cookies from the tray and lay on the wire rack to completely cool.

Mango Mousse Cake

Ingredients for cake for 18cm springform

• 50g cake flour
  
• 1 tbsp. milk powder
  
• 1/4 tsp. baking powder
  
• 2 large egg whites
  
• 1/4 tsp. salt
• 2 large egg yolks
• 40g granulated sugar
  
• 1 tsp. lemon zest
  
• 1 tbsp. vegetable oil
  
• 1/2 tsp. vanilla extract
  

Methods

Preheat the oven to 190°C. Line the bottom of cake pan with parchment paper. Combine the cake flour, milk powder and baking powder together, sifting and set aside.

Beat egg whites with salt until foamy. Gradually add in 20g sugar and further whisk with high speed until stiff peaks form. After that, put egg yolks and lemon zest in anather bowl, whisk about 30 minutes and gradually add the rest 20g sugar, whisk with high speed about 1 minute , add in oil and vanilla. Keep beating until yolks are thick and pale. Then carefully fold in the foamy egg white.

Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture. Pour the batter in the cake pan and spreading the batter from the middle to the side with spatula. Put it in the oven and bake for about 20 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.

Take it out from the oven and immediately removing from the pan and place on a wire rack to cool. Divide the cake into two equal pieces. Then lay one sponge sheet at the bottom of the pan.

For the mango mousse

• 100g cream cheese
• 1 tbsp. lemon juice
• 50g granulated sugar
  
• 4 sheets unflavored gelatin
  
• 150g whipping cream
• 200g mango puree
• 8 sticks mango
  

Methods

Whisk cream cheese wht lemon juice and sugar until smooth. Soak gelatin sheets in cold water and let stand for 10 minutes. Pour out the cold water and gently squeeze the water out of the gelatin sheets, pour in about 2-3 tbsp. hot water and stir until dissolved. Let slightly cool for 1 minute, then add in gelatin in the cream cheese mixture, mix well.

Beat whipping cream with high speed about 2 minutes or until soft peaks form. Fold in the cream in cream cheese mixing. Finally, mix in mango puree.

Pour half of mousse mixture on the prepared pan and place the other cake layer on the mousse. Lay mango sticks around the side of the pan and pour the rest of mousse mixture on the cake, use spetula to smooth across the top. Freeze about 30 minutes before glanz.

For mango jelly

• 100g mango puree
  
• 50 ml orange juice
  
• 15g granulated sugar
  
• 2 sheets unflavored gelatin
  
• Fruits as favor for decoration
  

Soak gelatin sheets in cold water and let stand for 10 minutes. Put mango puree and orange juice in the pot, mix in sugar and place the pot on the medium heat until hot but not cook. Remove from the stove and stir in soft gelatin to completely dissolve. Let stand for awhile to cool, then pour over the mousse. Chill the fridge for at least 6 hours to set. Finally decorate with fresh fruits.