June 17, 2013

Classic Chocolate Chip Cookies


It's socially acceptable to order and eat (in one sitting) a towering, golden, fluffy stack of pancakes. This is a great thing. I wish it was socially acceptable to order a towering stack of chunky, chewy chocolate chip cookies. There are some instances where one cookie just doesn't cut it. You need multiple cookies. Stacks on stacks on stacks to be exact.

I love how a chocolate chip cookie innately has the ability to hug you. The combination of flour, eggs, sugar, butter, vanilla and chocolate chips leaves you with a lasting impression of satisfaction. 

What if you need a long lasting impression of satisfaction. Do you eat all of the cookies? Possibly! 


I want my chocolate chip cookies packed with chocolate chips. There is nothing worse than ordering a cookie that only has a sparse scattering of chocolate chips. 

Mean. You're just being really mean if you serve me that. I feel like you don't appreciate me if I order a chocolate chip cookie that costs €3 and there's only 4 chocolate chips in it. It's called a chocolate chip cookie not a cookie with a chocolate chip. 

You can show me your love with the amount of chocolate chips I find on my cookie!


Eating cookies is really, really easy. Making them is pretty easy too. Once you have a bowl and a spatula you're half way there. One of the perks of making cookies? The smell in the house. 

The smell is warm, homely and intoxicating. It fills your head with a sweet, sugary aroma that leads you straight from the the hallway to the oven door. It puts you in a trance!


I'm going back on my own words here by saying this but I bought chocolate chips for this cookie recipe. Chocolate chips that are designed to stay in chip form as they bake. I have said before that I normally use dark chocolate for baking. I didn't want that for these cookies. So I used milk chocolate chips. You could use dark chocolate chips if you like. 

The recipe below makes 24 cookies. 24 cookies seems like a lot, trust me, it's not! Before you get around to sitting down with one with a cup of tea, a mug of coffee or a glass of milk, you'll already have eaten 2 or 3!

Enjoy,

Holly, x


Shop bought chocolate chips are designed to stay in shape as they bake, so they're ideal for chocolate chip cookies. Along with these, you'll need granulated sugar, salted butter, plain flour, cornflour, bicarbonate of soda, vanilla extract and an egg. 

Using granulated sugar instead of caster sugar in this recipe gives the cookies a lovely chewy texture. 


In your bowl, with your spatula, cream together the room temperature butter and sugar.


Don't over whip the butter and sugar otherwise you'll incorporate too much air into your cookie. 


Crack in the egg and drizzle in the vanilla extract.


Blend the egg into the butter and sugar. It may look like it has curdled. Not a big deal, once the flour gets added it'll all uncurdled. (That should be a word!)


Sieve over the flour, bicarbonate of soda and cornflour.


Stir in the flour until just combined before...


...sprinkling over a satisfying clattering of chocolate chips... 


...Oh sweet heaven (sigh) 

Stir the chocolate chips into the flour until just combined.


Taking tablespoon amounts of cookie dough, roll out 24 cookies and place on a lined baking sheet and place in the fridge for an hour.

An hour, are you serious?! Absolutely. Chilling for an hour will give you a perfect cookie, friends. 

If you bake the cookies from the fridge chilled, they don't over expand as they they cook, which means they are raised in the centre...which means they will be chewy! Baking is so scientific, yo!


Before baking, divide the cookies onto two or three lined baking trays and bake in a preheated oven for 15-180 minutes. 

Remove from the oven and allow to cool for 5-10 minutes before eating.


If you don't want to bake all 24 cookies at once. Chill the cookies for an hour, place in a freezer bag and pop into the freezer. When you want to cook them, remove them from the freezer and allow to sit for 30 minutes at room temperature before baking just like above.


Yep, they'll be gone that quickly. Bummer. 

Recipe, makes 24 and adapted from Anna Olson

115g Room Temperature Salted Butter
110g Granulated Sugar
1 Egg
1 1/2 Teaspoon Vanilla Extract
200g Plain Flour
1 Tablespoon Corn Flour
1/2 Teaspoon Bicarbonate of Soda
300g Chocolate Chips

Cream together the sugar and room temperature butter in a bowl with a spatula-do not whip this, you don't want to add too much air.
Crack in the egg and the vanilla extract and blend until just combined. 
Sieve over the plain flour, corn flour and bicarbonate of soda. 
Combine until almost blended.
Add in the chocolate chips and stir until just mixed. 
Don't worry if there is a little flour in the bottom on the bowl, you don't want to over mix the cookie dough.
Taking tablespoons sized balls, roll out 24 cookies and place on a lined baking sheet. Pop in the fridge for 1 hour. 

It's  necessary to chill them for an hour.  DO IT!! 

After an hour, preheat the oven to 165C.
Divide the cookies between 2 or 3 lined baking sheets, leaving space for them to expand slightly. 
Bake for 15-18 minutes.
Remove from the oven and allow to cool for 5-10 minutes before eating. 

No comments:

Post a Comment