Classic Chocolate Chip Cookies
Wednesday, 19 March 2014
Sometimes we need to get back to basics. Sometimes we need to sit back, relax and take the bacon out of our cookies (I mean they look delicious, but it might just make us forget how good the basics are). I mean we start at the basics for a reason, they are damn good. DAMN GOOD. Especially when the basics happen to be these chocolate chip cookies, made with milk and white chocolate chips, because that is what makes life happy. Double chocolate. Am I alone in this thought? I hope not. So this post is all over appreciating the basics. Basics, we love you!
My lovely friend Kathryn and I got together one Wednesday afternoon with cookies on our minds, butter in the fridge and soft dark brown sugar in the cupboard. Cookies were inevitable, really. We were in the mood for chewy, gooey, soft and warm cookies that are deliciously moist (can I say moist here without cringing? I think not, but I need the word!) in the centre and crazy chewy round the edges. The best kind of cookies. They were made to a soundtrack of a little Passenger but mainly laughter. These cookies are so super easy to make, they are great for an afternoon in with friends. Eating some of the raw cookie dough is also absolutely compulsory, of course.
You can use small chocolate chunks in this recipe if you want but I don't think you can beat the texture and shape that chips bring to cookies. Does this make me a cookie nerd? I think it probably does.
We're not trying to reinvent the wheel here, so I've worked off a classic recipe from the BBC GoodFood community.
For Classic Chocolate Chip Cookies you will need (makes 26-28):
250g plain flour
1 tsp baking powder
170g unsalted butter
100g white sugar
220g soft brown sugar
1 tsp vanilla extract
1 egg yolk
200g milk chocolate chips
100g white chocolate chips
Pinch of salt
Preheat your oven to 170c. Begin by sifting your flour, salt and baking powder into a bowl then set aside.
Now melt your butter (try not to explode it as we managed to do...) and in a large bowl combine it with both the brown and white sugar.
Then beat in the vanilla, egg and egg yolk until smooth.
Then stir in your reserved flour mix.
Stir together with a spatula until thoroughly combined. Taste test, obvs.
Chuck in the chocolate chips. Do I even have you to tell you to try one to make sure they're not faulty?
Bow chicka wow wow.
Mix together until the chocolate chips and cookie dough are combined. Kathryn and I are going to try and work this awesome dough into an ice cream recipe at some point. Keep your eyes peeled!
Now press heaped teaspoon amounts on baking trays lined with greaseproof paper. We had to use 4 baking sheets and 2 rounds in the oven to get all of our dough on. If you like you can have larger cookies but obviously you won't get as many from the dough. Also remember to leave a good amount space between each because they will spread!
Bake for 10 - 12 minutes until they look just done and then leave to cool (if you can!) on a wire rack.
Stack for instagram.
Serve with tea, milk or another cookie appropriate beverage of your choice.
Eat within the week (like they're going to last that long) and enjoy!