I've been on a bit of a hunt for the perfect cookie recipe for the past year or so. The hubby thinks I already have found it with the white choc and macadamia cookie recipe (still to post), but I'm not entirely convinced... I'm still searching.
I tried this recipe today. I wouldn't go so far to say they're extraordinary, but they are pretty yummy. Nice and chewy too. But not quite the style of chewy I was looking for - more of a soft chewy rather than chewy chewy - if you get what I mean. But that might have been because the cookies needed an extra minute in the oven - next time I'll remember that's what the second tray is for - to experiment with baking times :) I think the key to my perfect cookie recipe lies in the ratio of caster sugar to soft brown sugar (in fact I'm beginning to wonder if my style of cookie needs any brown sugar at all).
Verdict: Nice soft chewy cookies
Score: 8/10
I halved the original recipe - hence the odd sugar measurements.
Makes about 24 (leaving just enough cookie dough to be eaten on its own)
Choc Chip Cookies
Ingredients
3/4 cups butter, softened
1/2 + 1/8 cups granulated sugar
1/2 + 1/8 cups packed brown sugar
1/2 tablespoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups chocolate chips
Method
1. Heat oven to 170 degrees Celsius. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
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