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コメント(5)
アメリカ・カナダでは、1cup=250ccですよね。
で、大さじがtable spoon 小さじがtea spoon。
こんな本もありますよ〜
http://www.amazon.co.jp/exec/obidos/ASIN/4579207165/glfclb-22/ref%3Dnosim/503-6270331-9635900
http://www.7andy.jp/books/detail?accd=31131426
あと、小麦粉は200ccで100g･･･とか、計算してレシピを作ってみるのもいいかもですね。
http://shields.hp.infoseek.co.jp/baketable.htm
で、大さじがtable spoon 小さじがtea spoon。
こんな本もありますよ〜
http://www.amazon.co.jp/exec/obidos/ASIN/4579207165/glfclb-22/ref%3Dnosim/503-6270331-9635900
http://www.7andy.jp/books/detail?accd=31131426
あと、小麦粉は200ccで100g･･･とか、計算してレシピを作ってみるのもいいかもですね。
http://shields.hp.infoseek.co.jp/baketable.htm
Neiman Marcusのチョコチップクッキーのレシピは、計りが要りません。ただ、このまま作ると死ぬほど甘いので砂糖は結構減らしても大丈夫です。（私はチョコチップも半分ぐらい、砂糖も半分ぐらい、エスプレッソパウダーも使いませんでした！でも美味しいですよ。）
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Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
↓
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
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