Level up for National Chocolate Chip Cookie Day

Baking and Pastry Arts professor Chef Anne-Marie Milk has teamed up with some of her students to level up the recipe by elevating it with flavours and ingredients from some of the countries represented in the class.

Cookie recipes:

· Classic chocolate chip cookie
· Ube white chocolate chip cookies with yema custard
· Ruby chocolate chip cookies with jasmine chantilly
· Pandan and coconut white chocolate chip cookies
· Chocolate chip cookie, peanut ganache, guava jam

Each cookie uses the same base classic chocolate chip cookie recipe (listed below).

Enjoy!

Classic chocolate chip cookie recipe

Directions:

1. Place first 5 ingredients into machine mixing bowl. Use flat beater at medium speed to mix ingredients until smooth.
2. Combine eggs and vanilla. Add to above mixture in about 3 stages while mixing at medium speed for about 5 minutes. Scrape down bowl and beater often.
3. Add and fold in the flour sifted with cream of tartar. Do not over-mix.
4. Add chocolate chips. Mix at low speed until incorporated.
5. For large round cookies, use No. 20 size portion scoop to pan cookie dough. Allow about 5cm/2” of space for spreading during baking.
6. Bake at 190°C/375°F until light brown and firm. Do not over-bake. Use double pans if required to avoid strong bottom heat.

Levelled-up Variations

Ube and White Chocolate Chip Cookies, Yema Custard

Directions

1. Mix cream, cornstarch and egg yolks, set aside.
2. Bring condensed and evaporated milk to a boil. Temper above egg mixture with ½ of the hot milk. Return all to the heat and bring to a boil for approximately 2 minutes.
3. Add butter and cream cheese and mix until homogenous.
4. Place plastic wrap on the surface and allow to chill.
5. Assembly of cookies: Soften cold Yema and ice cookies as desired.

Ruby Chocolate Chip Cookie, Jasmine Chantilly

Directions

1. Bloom gelatin in cold water and set aside.
2. Heat cream until just boiling, add jasmine tea and allow to infuse for 10 minutes.
3. Strain, discard jasmine tea and reweigh cream to original weight of 250g.
4. Add sugar and bloomed gelatin and heat to melt gelatin.
5. Place plastic wrap directly on surface and refrigerate.
6. Assembly of cookies: Whip Chantilly to medium to stiff peaks and pipe as desired atop cookie. Garnish with fresh flowers or gumpaste flowers.

Pandan and Coconut White Chocolate Chip Cookies

Directions

1. Make cookies using above recipe
2. Add the Pandan extract, coconut and white chocolate chips to batter and mix.
3. Continue to bake according to directions.
4. Garnish with coconut if desired.

70% Chocolate Chip Cookie, Peanut Ganache, Guava Jam

Directions

1. Heat cream and honey until it comes just to a boil.
2. Pour over white chocolate and peanut butter. Mix well with a rubber spatula until a nice emulsion is formed. An immersion blender can be used as well.
3. Place plastic wrap directly on the surface and refrigerate.
4. Assembly of cookies: Pipe ganache and guava jam as desired atop cookie. Garnish with roasted salted peanuts.