Tuesday, March 20, 2012
Foodie Heaven - Choc Chip Cookies
Moo is off to camp so we baked a swag of his favourite gf chocolate chip cookies to take along. no doubt they'll be demolished before the bus even gets out of the car park - but hey - that's what going on camp is all about.
We have tried and tested many different recipes over time - and can't go past our all-time favourite - found at the Smitten Kitchen The perfect mx of crisp on the outside and gooey in.
Best dough ever,
Dangerously good in fact.
(The 'if you're not careful you won't have any cookies to bake' kind of dangerous).
So here's how to whip them up...
2 cups all-purpose flour (I add in another 1/3 or so when using gf flour as it is so much lighter than nasty wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
150 grams unsalted butter, melted
1 cup packed brown sugar (hmmm - let me tell you my little secret - if you want to really push those gates to choc chip heaven - then switch the brown for muscovado sugar - wasted here on the boy's bus trip - but a def must have for morning tea with the bffs!).
1/2 cup white sugar (nasty I know - but it makes them sing)
1 tablespoon vanilla extract
1 egg yolk
2 cups chocolate chips - used carob for these ones - so good!
Preheat the oven to 165°C. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
Stir in the chocolate chips using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 6 cms apart.
Bake cookies for 12-15 minutes (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Mmmmmm - these are seriously good - perfectly matched with English or Irish breakfast tea - or go traditional and have a glass of milk!
Thanks Smitten Kitchen - love your work!