First off, welcome to my blog. I hope you will enjoy reading what I post and that you find it useful or interesting. This post is about food, specifically chocolate chip cookies. I have been making these cookies since the age of about 5, ever since I developed an interest in baking. All my friends know that if I have been baking it is most likely to be these and I get asked to make them a lot! I hope you will enjoy them as much as I do.
Ingredients ( makes about 12 large cookies )
100g dark chocolate ( I use any that we have, but if you have a preference, use that )
125g unsalted butter
100g granulated sugar
75g soft brown sugar ( You’ll notice in the pictures, I used caster sugar. We didn’t have granulated or soft brown so I had to use it but it is nicer if you use granulated and soft brown )
1 free-range egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
a pinch of salt ( i don’t do this but you probably should )
- Preheat the oven to 190 degrees / gas mark 5 and line 2 baking sheets with baking parchment or I use magic non-stick liner which is just loads easier, you can get it here. Chop the chocolate it to little chunks ( or put it in a plastic bag and smash with a rolling pin because lets be honest, that’s more fun isn’t it! )
- Melt the butter in a saucepan and put the two sorts of sugar into a mixing bowl. Pour the melted butter on top of the sugar and beat well with a wooden spoon.
- Break the egg into the bowl and add the vanilla. Beat until the mixture is well blended.
- Put the flour, baking powder and salt into the mixing bowl ( Hugh says sift it but I never do and it works fine ) and stir them in. Then add the chocolate! The mixture should be pretty sloppy but don’t start worrying ( mine looks different everytime ) unless its turned into a dough, then you probably put to much flour in.
- Put heaped pudding spoonfuls of the mixture on the baking sheet but space them out otherwise you will have one massive cookie instead of 12 separate ones.
- Remembering your oven gloves, put the baking sheets in the oven for 8-10 minutes ( although I always find mine need a little longer sometimes, it depends on your oven ) until they are golden brown.
- Leave the cookies on the baking sheets to harden for about 2 minutes, then get them off the baking sheet with a slice and transfer them to a wire cooling rack ( sometimes, if your lucky, one cookie will break and you’ll have to eat it because it won’t look good with the others! )
- Volia! The cookies are best when they are still warm and gooey in the middle but they are also good with ice cream as a pudding. Enjoy!
Hope you enjoyed reading and have fun making these delicious cookies