October 18, 2010

The Sweet Revenge Very Crunchy Chocolate Chip Cookies

If you Google for Chocolate Chip Cookie recipes, chances are, you will end up like a kid in a candy store.  Or for a more rip-roaring comparison, like Alice in Wonderland.  For the baker in us, that means pretty exciting news.  There are enough recipes to put us into baking marathon 24/7, 365.  Never mind that there will be an oversupply of cookies at the end of it because everyone, young and old, knows and loves CCC.

I have stopped searching for CCC recipes ever since I found this one nearly a decade ago, which by the way, is a famous urban legend.  If you're serious about baking your own CCC, you would probably have heard about it too.  It made its round in the virtual world community circa mid 1990s.  A pretty enthralling tale that is not without the sweet smell of revenge.  If your memory hasn't been jolted yet, let me give you a clue.  It's the notorious $250 cookie recipe.

Ok, enough said.  It's time for you to sift the flour and decide on macademia, pecan or hazelnut, white or dark chocolate because I am going to spill the secrets of this confectionery urban legend (albeit I modified it a little for convenience without compromising on the cookie texture and taste).  Try it and you'll cast aside all other CCC recipes you had before.

Be warned though that addiction to these yummy cookies has no therapy or cure!              

Dunk it in milk or eat it just like that. One thing's for sure - no one will
refuse an offer of these super yummy crunchy cookies


230 grams butter
285 grams self-raising flour
2 tsp baking soda
150 grams brown sugar
1 egg yolk
1/2 cup oatmeal, blended into fine powder
1/2 cup Milo powder
1/2 tsp salt
2 tsp vanilla
1 cup chopped nuts (your choice / optional)
180 grams chocolate chips (I love Hershey's ones)

I love mine with dark choc chips and pecan nuts in them.  Magnifique!


1. Pre-heat oven to 170*C.  Cream the butter and sugar.  Add egg yolk and vanilla; mix together with flour, oatmeal, salt and baking soda. 

2. Add Milo powder, chocolate chips and nuts and mix until all ingredients are combined.

3. Roll dough into balls and place two inches apart on a cookie sheet.  Bake for 10-12 minutes at 170*C. Cool the cookies completely on the cooling rack before serving or storing in an airtight container.  Makes 60+ cookies. 

- As cookie will spread during the baking process, do not roll a big dough if you plan to have a small cookie and there's no need to press the dough down before baking.
- Different ovens have different heating capability.  Keep an eye on your cookies while baking is in progress to ensure they do not overbake and become bitter.

Fearlessly Simple & Home Cooked

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