chocolate chip cookies
Fri, 16 January, 2015
A tiny bit of disappointment here. Chocolate chip cookies: what do you think of? Because I immediately picture those sprawling flat uneven discs with chocolate chunks poking through, slightly golden and crispy-ish at the edges and unbelievably chewy and gorgeous in the middle – eaten warm, without question.
I used to work next door to a small café which baked the best and gooey-est cookies ever – boy, was I fat in those days. Choc chip white, choc chip dark, oats and raisins, I had to have my fix at least once a day.
These are very nice biscuits – Dan Lepard’s recipe from Baking with Passion – but cookies they ain’t. A bit too austere, not quite the whacking amount of sugars as in the classic cookies, a bit too much flour and they don’t spread.
Still – very nice little things. Melting in the mouth and excellent for dunking. Dried cranberries might work well in them, or a few raisins.
chocolate chip cookiesServings: about 20 cookiesTime: 40 minutes
- 160g butter, softened
- 85g soft brown sugar
- 85g caster sugar
- 2 eggs
- 400g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp fine salt
- 200g milk and white chocolate chopped into small chunks
1. Beat the butter with the sugars until pale and fluffy. Beat in the eggs, one at a time. Sift the flour, the bicarb of soda and the baking powder together over the butter mix and fold in together with the chocolate chips, to a firm stiff dough.
2. Preheat the oven to 180C/350F/gas 4. Line two baking trays with parchment.
3. Roll chunks of dough into walnut sized pieces and place on the baking trays, a little apart from one another.
4. Bake for 15 minutes until just firm around the edges. Cool on a wire rack, store in a cookie jar.