(Koreans love chocolate chip cookies, but usually have to buy their cookies, so they will probably really like this recipe.) The other day, my Korean son in law asked for chocolate chip cookies, but my daughter requested brownies, and he was nice enough to give in and let her have what she wanted. I made those brownies, but they are gone now, and I decided it was time to give the nice guy what he wanted. Here is how I make chocolate chip cookies.
Before you start mixing your cookies, set the oven to 325 degrees Fahrenheit (120 degrees Celsius).
First, I put 1 1/2 cups of brown sugar and 1 1/2 cups of white sugar in a mixing bowl.
I begin with one cup and one half (338 grams) of brown sugar. Put it in a large mixing bowl, and then add one cup and one half (338 grams) of white sugar. Next, other American recipes would tell you to add two cups of sold shortening, but there is no such thing in Korea, so I add two cups (450 grams) of cooking butter. I mash the cooking butter into the sugar. I kind of cut it back and forth and mash with my spoon until it is completely combined.
Next, I add 3 eggs and 2 teaspoons of vanilla. I am using American liquid vanilla, but Korean powdered vanilla works too. I mix the eggs and the vanilla into the sugar and butter mixture.
The next step, I put 5 1/2 cups (remember one cup is 225 grams) of flour on top of the sugar, butter, egg, and vanilla mixture. I put 3 teaspoons of baking powder. If you are using baking soda, use only 1 1/2 teaspoons of baking soda. Mix the powders with the flour on top of the butter, sugar, egg, and vanilla mixture. After the flour and the baking powder are mixed, mix everything together.
I started mixing with a spoon, but to get everything mixed together, I had to start kneading it with my hands. The dough is thick, and it mush be mashed together. Keep mashing it until all the flour is mixed in. Don’t worry about getting your hands dirty because before you wash your hands after doing this, you will want to lick your fingers because this dough tastes great! However, don’t start eating a lot of cookie dough or you won’t have enough to make cookies and you could upset your stomach. Your dough is finished.
I mixed in two packages of chocolate chips.
Next, it is time to add the chocolate chips. If you are following a regular American recipe, it probably says to add one package of chocolate chips, but the packages of chocolate chips in Korea look small to me, so I add two packages of Korean chocolate chips to this recipe. Mix the chocolate chips into the dough. Yes, that chocolate chip cookie dough tastes good, but just remember, if you eat it all now, there will be no cookies, and you could upset your stomach. 🙂
Next, get a cookie sheet or some other large flat pan. Don’t grease or flour the pan. Take the cookie dough and put it by spoonfuls on the pan. Cover the pan evenly spacing the cookies. Remember, the cookies will spread out as they cook. Let them bake about 8-12 minutes. Watch them, and when they begin to turn brown, they are finished.
Take the cookies out of the oven. Use a spatula and take them off the baking sheet. Transfer them to a cooling wrack or a plate. Fill the baking sheet again, and bake another batch. Keep doing this again and again until all the cookies are baked. These are really good cookies! My Korean son in law will be very happy when he gets home from work!