Wednesday, August 10, 2011

Chocolate Cookies 巧克力豆饼干

I have a bottle of belgian chocolate droplets which is expiring and I decided to make some chocolate cookies after poring through one of the baking books which my sis bought for me from Taiwan. The book is called 孟老师的一百道手工饼干 (100 Handmade Cookies by Meng Laoshi),it is a taiwanese chinese baking book which contains some very pretty illustrations of 100 cookies, with step by step detailed instructions and pictures. An excellent book not to be missed if you happen to be in one of the major bookstores in Taiwan. Hehe, I am the proud owner of not just 1 but 4 books by the same author, thanks to my dear sis. I am so glad to have the 4 baking books on my bookshelf, cos I really learnt a lot from reading and trying out the recipes by this author. If you are serious in baking, making breads or desserts, you should go get her other baking books 孟老师的一百道面包, 孟老师的一百道小蛋糕 and 孟老师的下午茶.

This recipe uses chocolate droplets, which are actually bits of baking chocolate that look like water droplets, hence the name chocolate droplets. Chocolate droplets are used in baking as they can resist high temperature, they don't melt easily and maintain their shape and crunchiness even after baking.

100g unsalted butter
50g fine sugar
1/2 tsp vanilla essence
1 whole egg (45g without eggshells)
150g plain/cake flour
1/4 tsp baking powder
80g chocolate droplets


1. Allow the unsalted butter to soften at room temp. Alternatively you can use microwave to heat it up for a few seconds, making sure that the butter is softened but does not melt into liquid. Add the softened butter, sugar and vanilla essence into a mixing bowl and use the cake mixer to mix thoroughly.

3. Add in the egg a little at a time, and mix thoroughly at high speed using the cake mixer.

4. Add in the sieved flour and baking powder. Mix slightly using a rubber spatula. Then add in the chocolate droplets, and using the spatula, mix in a irregular manner until the mixture is well-mixed. (Note: Do not mix too hard or in the same direction. Also do not use the egg-beater or cake mixer to beat the mixture at this point. All these will affect the texture of the cookies.)

5. Using a teaspoon, spoon out a teaspoonful of the mixture, about 15g, and place it on a baking tray lined with baking paper, making sure that each cookie is sufficiently spaced apart.

6. Preheat the oven at 180 degrees celsius, and put in the cookies and bake them for about 25 min. When the time is up, turn off the heat and continue to bake the cookies in the closed oven for another 10 min. Finally, remove the cookies from the oven and allow them to cool on a baking rack before storing them in air-tight container.


  1. Those cookies look great! I was curious about the "chocolate droplets," and now that I've seen your whole post, I see that they are what we call "chocolate chips" in America. I love learning the names of things in other countries!

  2. Hey, is me again hehe. can i make without using vanila essence ?

    1. You can do without vanilla extract/essence if you really don't have it, but it will make the taste better, masking the chocolatey taste.

  3. I've tried it & it tastes great! Simple & tasty biscuits. 😍


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