I have been a little out of touch lately, working hard on numerous charity cupcakes. But this weekend was all about baking one of my favourites … chocolate chip cookies! Mmmm …
It’s taken a while to find the perfect recipe, as well as finding the perfect cooking time in the oven. I’m not sure about you, but I love my cookies to have a nice crisp edges and a gooey chocolatey centre. The oven has a massive part to play in this (obviously!) and I have used a fair few in my time! I think now I have worked it all out, mastering all the different knobs and the different oven settings to get them just right!
The recipe I have settled on has been in my partners family for years! And with a few tweaks here and there, I think I have found a winner!
So, fancy making some of your own?
This simple recipe is both addictive and damn right delicious! (even if I do say so myself!) And if you’re anything like me, your be making these on a weekly basis …
- 4oz of butter (chopped)
- 1/2 cup of lightly packed brown sugar
- 1/2 cup of caster sugar
- 1/2 tsp of vanilla essence
- 1 3/4 cups of self raising flour
- 1/2 pack of chocolate chips (I like to use 100g of chopped chocolate, with a mixture of milk and white) – you can always substitute the chocolate with something else, such as chopped hazelnuts
Now here comes the fun bit …
- Beat together both the caster and brown sugar with the butter and vanilla essence until well combined.
- In a separate bowl, lightly whisk the egg and add to the mixture before beating again (it may curdle to start with, just beat a little longer and it will come back together).
- Add the self raising sugar and chocolate pieces, making sure the mixture is well combined.
- I am lucky enough to own a KitchenAid which quite frankly, I couldn’t live without and has this amazing cookie dough attachment! But if like me a few years ago, it’s still on your baking wish list, you will need to mix everything together with a fork until a soft dough is made.
- Put small balls of dough onto greased baking sheets, well apart to accommodate spreading
- Depending on how big you want your cookies will depend on how many the dough makes. I like mine slightly on the larger size, meaning I can happily make 16-20 cookies. If you like them more as a light bite, you could quite happily stretch the mixture to make about 36!)
- Finally, bake in a fan oven at 180c for about 10 minutes – this is where you will need to judge for yourself how long they need to go in for depending on how you like them! Personally, 8 minutes is amble of time -you want them to have grown in size and have cracked slightly on the top!
Once you have removed from the oven, allow to firm up for a minute or two, before cooling on a wire rack. Now, storing these bad boys shouldn’t be a problem, a small tin will do! Although if your like me, they may not even last long enough to make it to a tin!