Chocolate chips cookies

I left office today after 8pm plus. By right the first thing I should do upon reaching home is to turn on my tv, sprawl on the couch and munch some snacks. Instead, I prepared a hasty dinner, sat down to eat with hubby over a tv program and then right after that, started baking this chocolate chip cookies. It was slightly before 10pm when I started it. I told you I ain't joking about this baking frenzy I'm currently in since last week. The recipe was derived from Technicolor Kitchen again. I am supposed to try it out tomorrow but I have another agenda on mind,  which is to bake a cake. I was kinda disappointed that my cookie colour did not turn out as nice looking as the picture shown. I would give anything to obtain that color but then again, with my Fagor oven, I've been encountering this problem for cookies. If I had used the high end oven in my office lab, I've every confidence in achieving the color that I desire. Each oven is different. Though you may use the same temperature, the cooking time varies.

For this chocolate chip cookie, I did not add as many choc chips as indicated simply because there just ain't enough of them in my fridge. Anyway, I console myself that this may be a good idea afterall since I'm been lamenting on my weight. The cookie turn out crunchy but for some of them, the sides were a little over-brown, hence crunchier. Perhaps I'll bake this as one of the chinese new year cookie.

Ingredients

1 ¼ cups (175g) all purpose flour

1 teaspoon baking soda
½ teaspoon salt
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (88g) packed light brown sugar  ** (I reduced to 60g and used molasses)
6 tablespoons (72g) granulated sugar ** (reduced to 60g)
1 large egg
1 teaspoon vanilla extract ** (I omitted this)
4 cups (24 oz/672g) semisweet chocolate chips – I used chips with 70% cocoa solids ** (I used 200g of Van Houten chocolate chips)

Method:
Position a rack in the middle of the oven and preheat to 180°C/350°F.
Sift the flour, baking soda and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until just incorporated. Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough  onto tray
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.