“Would you want to go NY with me?”
S has to go to NYC to do some work and asked if I wanted to tag along. My initial thought was Why not? but soon I was spending some time worrying.
Turning to the hubs who encouraged me to go, “Would you be okay if I go? What would happen to you? I mean how would you take care of your meals? Would you be all right?”
“Err, yes, I think I can just as how I took care of myself before I met you?”
While I know full well that da man would not suffer from hunger, there is still that lingering worry in me and I’m sure I’m not alone.
It’s been a while since I last travelled with my gfs. When was that? Perhaps three years ago when JH, S and I went to Malacca for our food and photography trip. We had fun exploring Malacca and having a whale of our time at cafes and of course, Peranakan cuisine. *Drool*. This time round, it would still be a similar kind of trip, just that it would be in an urban setting where everyone’s in a rush. I’m not sure if I like NYC. I used to think that I would love it until I stepped foot on the streets. Too many people, too noisy, too rush.
In any case, I believe I would still enjoy this short trip with S. I have a list of bakeries lined up and I hope to visit them all.
So, while I won’t be able to cook for Ken, I could still prepare some food for him to munch and some of them would be his favourites – chocolate chip cookies, fried carrot cake and char bee hoon.
The following drop cookies recipe is an adaptation of MS’ Chocolate Chunk Cookies. More butter and less brown sugar are used to produced the ideal thin and crisp cookies. I substitute packed dark-brown sugar with brown sugar and instead of chocolate chunks, I used chocolate chips. This recipe yields 36 cookies.
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 tsp pure vanilla extract
1 large whole egg + 1 large egg white
2 cups semisweet chocolate chips
Preheat the oven to 375F with a rack in the middle. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
Add the vanilla, a whole egg and egg white. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips.
Shape 1 heaping tbsp of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 to 20 minutes. Transfer cookies to a wire rack to cool completely. Proceed with the remaining dough.
Cookies can be kept in an airtight container at room temperature for up to 4 days.