Friday, March 10, 2017

Japan Chocolate Chip Cookies

These really aren't a Japanese recipe.  I just make them a lot in Japan, so that's what I wanted to title it.  I need a recipe that works here.  I need one that just uses butter and that I can figure out the flour.  So I found this one online and have made it many, many times- so many I can't even tell you.   We provide refreshments for English class and we take treats to people we visit, so we churn out the cookies.  These are so easy and always turn out great.

Japan Chocolate Chip Cookies
¾ cup (170 grams) butter, melted

1 cup packed brown sugar

½ cup white granulated sugar

1 egg

1 egg yolk

1 Tablespoon vanilla extract

1 cup hard flour

1 cup soft flour ( In Japan, they have many different flours.  It took experimenting to figure out what kinds to use and how much.  You can just substitute 2 cups all-purpose flour for the 1 cup hard and 1 cup soft.)

½ teaspoon salt

½ teaspoon baking soda

2 cups semi-sweet chocolate chips (or chopped chocolate bar)

Mix melted butter and sugars well.  Add eggs and vanilla.  Mix well.  Turn off mixer and add flours, salt, and soda.  Mix in with mixer.  Add chocolate chips and stir.  Put dough in fridge for about an hour (or more.)  You can keep the dough in the fridge for several days in an airtight container.  I do it ALL THE TIME. 

When ready to bake, heat oven to 325 F or 165 C.  Line pan with baking paper.  Drop spoonfuls of dough onto sheet.  Bake until set and slightly browned- about 7 ½ minutes for small cookies.  Let cool and store in airtight container. 

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