Soft and Chewy Chocolate Chip Cookies

My husband loves thin and crispy chocolate chip cookies, but I love soft and chewy chocolate chip cookies. These cookies don’t expand as much as the thin and crispy ones. I like that it’s not too thin or thick. Both of these recipes do have a similar taste because they use the same ingredients. The only difference is the amount of brown sugar and granulated sugar. Brown sugar makes the cookies more soft and chewy while granulated sugar makes the cookies more flat and crispier.

Ingredients:

  • 2 sticks Butter
  • 1/2 cup Sugar
  •  1 cup Brown Sugar
  •  2 Eggs
  • 2 1/4 cups Flour
  • 1/2 tsp baking soda
  •  1/2 tsp baking powder
  • 1 tsp Salt
  • 2 Cups Chocolate Chips



Directions:

Preheat the oven to 350.

In a stand mixer, cream the butter, sugar, and brown sugar.

Soft and chewy chocolate chip cookies

Add in the eggs, baking soda, baking powder, and salt. Mix on low.

Add in flour, a little at a time.

When the cookie dough is ready, stir in the chocolate chips using a spatula.

Soft and chewy chocolate chip cookies

Line a cookie sheet with parchment paper. Roll the dough into balls and place them on the sheet. 



Soft and chewy chocolate chip cookies

The dough is a little bit soft, but it can still form into a ball. By rolling the dough, you’ll get a nice, smooth surface. If you prefer texture then just scoop the dough onto the sheet.

Soft and chewy chocolate chip cookies
Bake for 8-10 minutes and let it cool down. Enjoy!

 

thin and crispy chocolate chip cookies

Thin and crispy chocolate chip cookies recipe here!

Soft and Chewy Chocolate Chip Cookies

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients

  • 2 Sticks Butter
  • 1/2 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 2 1/4 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 2 Cups Chocolate Chips

Instructions

  • Preheat the oven to 350.
  • In a stand mixer, cream the butter, sugar, and brown sugar. Add in the eggs, baking soda, baking powder, and salt. Mix on low. Add in 1 cup of flour at a time. When the cookie dough is ready, stir in the chocolate chips using a spatula.
  • Line a cookie sheet with parchment paper. Roll the dough into balls and place them on the sheet. The dough is a little bit soft, but it can still form into a ball. By rolling the dough, you’ll get a nice, smooth surface. If you prefer texture then just scoop the dough onto the sheet.
  • Bake for 10 minutes and let it cool down. Enjoy!

Sticky Rice Pancakes (Ncuav)

Sticky rice pancakes are good to snack on especially during the winter. I remembered my mom making it when I was little. She had a bread maker so it was very easy to make. I love dipping it in sugar cane syrup. It was delicious! I haven’t found any sugar cane syrup where I live so I use pancake syrup to substitute.

Sticky rice pancakes are made from sticky rice. Back in the old days the Hmong people would use a big wooden bowl and two pounding sticks (not sure what these tools are called) to pound the sticky rice until it becomes like dough. It takes a lot of strength and effort just to make these. After a couple of hours pounding the rice, they would wrap it in banana leaves. If you’re interested in seeing how they do it, you can find videos on Youtube.

I’m so thankful for bread makers. It makes it so much easier to make these sticky rice pancakes. There are two ways to eat this.

Ingredients: 



  • 5 cups Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil (for frying)
  • 1 tsp Salt

Directions:

Rinse and soak the sticky rice in hot water over night.

Sticky Rice Pancakes (Ncuav)

In a medium plastic strainer, steamed the sticky rice until cooked.

Note: The sticky rice will stick to a metal strainer if used.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate.

When the sticky rice is cooked, pour it in a bowl and stir.

Sticky Rice Pancakes (Ncuav)



Use a bread maker on the dough setting.

bread maker

Pour the sticky rice in the bread machine bowl and start the dough cycle. We don’t want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.

foil

Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan.

Sticky Rice Pancakes (Ncuav)



Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil.

Sticky Rice Pancakes (Ncuav)

You can also freeze some if desired.

If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.

You will know it is ready when both sides have a crunchy texture. Serve with syrup.

Tip: Put foil on your plate before putting the sticky rice pancakes on. It’s so much easier not having to clean the sticky rice that sticks on the plates.

Sticky Rice Pancakes (Ncuav) Sticky Rice Pancakes (Ncuav)

The second way to eat this is to fry it.

Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices.

sticky rice pancakes

In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won’t taste good anymore. The inside should be soft and dough-like.

sticky rice pancakes sticky rice pancakes

After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

sticky rice pancakes

Sticky Rice Pancakes (Ncuav)

Servings: 6

Ingredients

  • 5 cup Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil For frying
  • 1 tsp Salt

Instructions

  • Rinse and soak the sticky rice in hot water over night.
  • In a medium plastic strainer, steamed the sticky rice until cooked.  Note: The sticky rice will stick to a metal strainer if used.
  • While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate. When the sticky rice is cooked, pour it in a bowl and stir. 
  • Use a bread maker on the dough setting. Pour the sticky rice in the bread machine bowl and start the dough cycle. We don't want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft. 
  • While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.
  • Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan. 
  • Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil. You can also freeze some if desired.
  • If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.
  • You will know it is ready when both sides have a crunchy texture. Serve with syrup.  Tip: Put foil on your plate before putting the sticky rice pancakes on. It's so much easier not having to clean the sticky rice that sticks on the plates.
  • The second way to eat this is to fry it.  Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices. 
  • In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won't taste good anymore. The inside should be soft and dough-like.
  • After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!