Chocolate chip cookies….the soft chewy ones. The ones that work out quite expensive if you want to buy them but are so easy to make a t home. Over the years I have tried many recipes but this is the one I have always come back to.
125g softened unsalted butter
100g light brown soft sugar
125g caster sugar
225g self raising flour
200g chocolate chips
Firstly let me start by saying I love home cooking but quite frankly it needs to be easy to make. Any gadgets that can help me try to achieve domestic goddess status are very welcome in my house. Also the fact I have weak wrists due to carpel tunnel and rheumatoid arthritis I need the help of mixers when baking as I will just end up in lots of pain over the next few days. Therefore, you will see me use lots of gadgets in my cooking and today my Kenwood mixer comes out to play.
To make these yummy chewy cookies:
Preheat the oven to 180 C.
Cream butter and sugars
Beat the egg and add it in to the sugar/butter mix and beat together.
Sift the flour and add to the mixture, mixing well.
Now add the chocolate drops.
Break off small amounts and roll in to a ball shape and place on a lined baking tray some distance apart as the cookies will ‘spread’ when cooked. Then push down flat (clean hands are fine!)
Place in the oven for 7 minutes. Do not wander off as they cook quickly and if you cook them only a minute more they are hard and dry.
When cooked press the tops of the cookies down with a spatula, remove from the grease proof whilst still warm (they still to the paper when cool) and allow to cool on a wire rack.
The cookies apparently last for 3 days in an airtight container but for some unknown reason they only ever last 15 minutes in house. Sometime they are not even allowed to go cool!
If you want to try something different, roll the dough in to a block, wrap in grease proof then a plastic bag and freeze. When frozen cut in to little chunks and serve with ice cream.