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chocolate chip cookies

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Choc chip cookies

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 cookies

Servings: about 20 cookiesTime: about 40 minutes

INGREDIENTS

  • 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


METHOD

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.

Forming choc chip cookies

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.

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