The Craft Guru

Janlia Chong shares some chocolate chip cookie recipes with us:

WORLD CHOCOLATE COOKIE RECIPE - Mexico
“Traditional Mexican Chocolate Cookies (Polvorones de Chocolate)”

This recipe was found in the US, but the origins are Mexican to the heart!

Makes: about 1 dozen

2 1/4 cups plain flour
2 1/4 cups powdered or icing sugar
2 eggs
1 1/4 cups vegetable shortening
2 tbsp cocoa powder
2 tsp baking powder
1 tsp vanilla extract
Granulated sugar - for rolling

Method:

1. Preheat oven to 350°F.
2. Mix all ingredients, except granulated sugar, in a mixing bowl. Mix thoroughly and well.
3. Cover the dough and refrigerate for approximately 30 minutes.
4. Using a tablespoon, scoop 2 heaps of dough and roll into a ball.
5. Roll in granulated sugar.
6. Place ball onto a baking sheet and gently flatten with the palm of your hand to about 1/4 inch thickness.
7. Sprinkle a bit of sugar on top.
8. Repeat steps 4 to 7 for rest of dough.
9. Bake for 15 (20 maximum) minutes. Do not over bake.
10. Remove cookies from oven and leave on cookie sheet for 5 minutes. Transfer to wire rack to cool completely before serving.

Store the cookies in an airtight container.

WORLD CHOCOLATE COOKIE RECIPE - United States
“Chewy Chocolate Choc-Chip Cookie”

Chocolate chip cookies were invented in the United States of America back in 1937 by Ruth Graves Wakefield from the Toll House Restaurant. Since that date, the sweet and fabulous chocolate chip cookie has made many hearts warm throughout the world.

Makes: about 2 to 3 dozens

1 cup plain flour
1/2 cup butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla essence
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (you can use white, dark or milk chocolate as you please)

Method:
1. Preheat oven to 350 degrees F.
2. Cream together the butter and all the sugar in a mixing bowl until light and fluffy.
3. Add the egg and vanilla and mix well.
4. Add the flour, cocoa, baking soda, and salt, and gradually mix into mixture.
5. Drop by teaspoon heaps onto ungreased cookie sheet.
6. Bake for 8 to 9 minutes.
7. Remove from oven. (You can pat down the cookies down with a fork or spoon lightly. It will also flatten even more as it cools.)
8. Let the cookies sit on cookie sheet for a couple minutes, then remove to wire rack to cool completely.

Store the cookies in an airtight container.

In our “Favorite Chocolate Cookie Recipes from Around the World” series we have recipes from Italy, Vienna, India, China, Germany and France.

Be sure to look out for all four series.

These recipes make great party favors, theme gifts or treats.