I’m not sure I know anyone who doesn’t like a chewy, melty, just crunchy on the edge, cookie. I regularly pick up a pack of cookies for Husband when I do the food shop and most of the time, they hit the spot. Occasionally though, you get an entirely disappointing, overly crispy cookie that is closer to a biscuit. While this is possibly the ultimate in 1st world problems, it’s easy to fix: make your own.
I hadn’t attempted cookies before, thinking them too complicated, too much faff and too tricky to get right. Turns out this recipe is very easy…so much so, I’ve made 2 batches in 2 days. I did give the first batch to some friends when we went for dinner last night, but then, we had a gap in our supplies. The recipe was taken from All Recipes and tweaked slightly for personal taste. I dare you not to eat them before they’ve completely cooled down.
You will need:
- 250g plain flour
- 1/2 tsp fine salt
- 1/2 tsp bicarbonate of soda
- 170g butter
- 200g dark brown soft sugar
- 100g caster sugar
- 1 whole egg & 1 egg white
- 1 scant tbsp vanilla extract
- 1 pack of chocolate chips (whatever your preference)
- Preheat the oven to 170C/338F/Gas mark 3
- Sift the flour, salt and bicarbonate of soda into a smallish bowl and set aside.
- Melt the butter in a small pan, then pour into a large bowl on top of the brown and caster sugar. Stir to combine and break up the lumps then beat with an electric beater until smooth and creamy.
- Add the whole egg and egg white to the butter/sugar mix and beat until well combined and thick.
- Stir in the vanilla to the egg/sugar/butter mix and stir well.
- Add the flour and chocolate chips to the egg/sugar/butter mix and combine until all the flour has been worked in.
- On parchment lined trays, drop tablespoons of the cookie batter (approx 3-4 per tray) until all the batter has been used up. You’ll probably get 10-12 cookies out of the mix.
- Bake for 17-20 minutes, until the edges of the cookie are firm and the tops of the cookies are crackled. You may need to give them a bit longer to make sure they are cooked.
- Allow to cool, on the trays for 5 minutes then remove to a wire rack and allow to cool completely.
- They will be very soft/chewy on the day of baking, but will keep well in an air tight tin for about 5 days (if you don’t eat them all!)
- Best eaten with a glass of milk to dunk them in