Chocolate Chip Scone Cookies (คุกกี้สโคนช็อกโกแลตชิพ)

1.In a bowl, combine the egg, whipping cream, and vanilla extract. Mix well and set aside.

2.In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the granulated sugar and brown sugar, and stir to combine.

3.Add the cold butter (cut into small cubes). Use a pastry cutter or your fingertips to rub it into the flour mixture until it resembles coarse crumbs.

4.Pour in the liquid mixture and gently fold until just combined. Add the chocolate chips and mix lightly to distribute. Do not overmix.

5.Divide the dough into 60 g portions. Shape into balls and flatten slightly. Lightly brush the tops with egg, then chill in the refrigerator for 15 minutes.

6.Preheat the oven to 200°C (top and bottom heat) and prepare a baking tray.

7.Remove the dough from the refrigerator, brush with egg again, then cut each portion into 6 pieces. Arrange on the prepared tray.

8.Bake, reducing the temperature to 180°C, for about 12 minutes or until golden. Remove and let cool before serving.

9.(For extra crispness and longer shelf life) Once cooled, return the cookies to the oven at 100°C for about 20 minutes to remove excess moisture. Let cool completely before storing in an airtight or vacuum container.