You need a foolproof chocolate chip cookie recipe just as much as you need a foolproof cupcake recipe. In case you can't already tell, I adore cookies. There's something really great about the shareability of cookies. And they are so darn addictive! This can be good, or really bad if you're trying to be healthy. I regularly whip up choc chip cookies with this super easy recipe that I have already shared with several workmates (this includes male engineers). They came back gushing about how easy the recipe was, so I can confidently assure you that this one is foolproof!
I believe this recipe comes from one of Bill Grainger's books. It was passed on to me from my brother and has been sitting in my email inbox for so long now that I can't quite remember which book it came from.
I believe this recipe comes from one of Bill Grainger's books. It was passed on to me from my brother and has been sitting in my email inbox for so long now that I can't quite remember which book it came from.
Foolproof Chocolate Chip Cookies
125g unsalted butter, softened
1 1/4 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg lightly beaten
1 1/2 cups plain flour
1/2 tsp baking powder
a pinch of salt
1 1/2 cups chocolate bits
Preheat the oven to 180 degrees C. Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg and stir to combine. Stir in the sifted flour, baking powder and salt until just combined. Fold through chocolate chips.
Place spoonfuls of cookie mixture on a lined baking tray, allowing room for spreading. For a crunchy cookie, they should be slightly flattened balls of about 3cm in diameter. For a larger, chewier cookie, about 4-5 cm. Beware! They spread out a lot, so keep them well separated or you'll end up with one big cookie. Cook for 15-20 minutes, until they turn pale gold. Allow to cool on the tray for 5 minutes before placing biscuits on a wire rack to cool further.
1 1/4 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg lightly beaten
1 1/2 cups plain flour
1/2 tsp baking powder
a pinch of salt
1 1/2 cups chocolate bits
Preheat the oven to 180 degrees C. Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg and stir to combine. Stir in the sifted flour, baking powder and salt until just combined. Fold through chocolate chips.
Place spoonfuls of cookie mixture on a lined baking tray, allowing room for spreading. For a crunchy cookie, they should be slightly flattened balls of about 3cm in diameter. For a larger, chewier cookie, about 4-5 cm. Beware! They spread out a lot, so keep them well separated or you'll end up with one big cookie. Cook for 15-20 minutes, until they turn pale gold. Allow to cool on the tray for 5 minutes before placing biscuits on a wire rack to cool further.
The chocolate that you choose for the chips doesn't really matter. Try to avoid the higher cocoa content chocolates (no more than 70%) because it can get a bit too bitter for the cookie. I've switched regular bittersweet chocolate for lindt mint chocolate, or even smarties! I've always wanted to try white chocolate...I think the next time I make them I will try some of that cinnamon white chocolate from NQN's hot cross bun recipe :) But since white chocolate is so much sweeter I would definitely lower the sugar in the recipe.
I usually prefer to make the smaller, crunchier cookies; it means there is more to share around! But the big ones are wonderfully chewy and moist too. These cookies are best enjoyed freshly baked and dipped in a cold glass of milk.
I usually prefer to make the smaller, crunchier cookies; it means there is more to share around! But the big ones are wonderfully chewy and moist too. These cookies are best enjoyed freshly baked and dipped in a cold glass of milk.
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