Subway Cookies :D

This was meant to be my 2nd bake of the day but sadly, it became my only baking product for that day. My oven is breaking down... :( I was supposed to make tiger roll and I happily prepared the outer skin for baking at 200degC. After a while, my oven light started flickering. I thought it was ok as the light previously could not even be lighted. But... I realised the temperature actually rose to 220degC. And before I could rectify the temp, I saw the burnt product. Grr....

Strangely, when I was baking the cookies, my oven became normal again. Hope it is just throwing tantrum and not really breaking down. Anyway, the cookies turned out pretty okay. This was an attempt to make my favourite subway cookies. I like the combination of white chocolate and macademia nuts. But... they were too sweet and not chewy enough. The cookies could be made thinner in my opinion. Surprisingly, I had 3 fans for the cookies... so maybe it is worth sharing the recipe afterall...

The Recipe (adapted from the Classic Chocolate Chip Cookies recipe in the book, Big, Soft, Chewy Cookies by Jill Van Cleave)

Ingredients (makes about 16 cookies)

125g unsalted butter, at room temperature

1/2 cup packed dark brown sugar (can cut down)

1/2 cup caster sugar (can cut down)

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup plain flour

1/2 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup chopped white chocolate

1/2 cup macademia nuts

Method

1. Heat oven to 190degC. Line baking trays with parchment paper.

2. In a mixing bowl, cream butter and both sugars until smooth. Add the egg, milk and vanilla and blend.

3. In a separate bowl, mix both flours with the baking powder and salt. Add to the creamed mixture. Stir in the white chocolate and macademia nuts.

4. Using either an individual 1/4-cup measure or a 2 ounce ice-cream scoop, scoop level amounts of dough and drop 2 inches apart onto the tray.

5. Bake until cookies are lightly brown and firm to the touch, about 15 minutes. Using a spatula, transfer cookies to a rack and let cool.

To prevent hardening, wrap each cookie individually in plastic wrap and store at room temperature for up to three days.