CHOCOLATE CHIP COOKIES
Chocolate chip cookies were the first thing I ever learnt to bake. If you are a new baker, I suggest this be your first venture too, as they are so simple to make. With a few simple tips and tricks, you can make a batch of cookies which taste truly special.
INGREDIENTS
Makes 12-14 cookies
110g butter
200g soft light brown sugar
1 egg
1tsp vanilla extract
200g plain flour
1/2tsp baking powder
1/2tsp bicarbonate of soda
1/4tsp salt
100g milk chocolate chips
100g dark chocolate chips
METHOD
1
Place the butter in a medium-sized saucepan set over low heat and allow to melt, Turn the heat up to medium-high and, whilst stirring frequently, allow to bubble away until browned and toasty in aroma. Pour into a heatproof bowl and set aside to cool slightly for a few minutes.
2
To the browned butter, add the sugar. Mix briefly to combine; it will look a bit strange and grainy, but don't worry this is normal! Then, add the egg and vanilla, and mix until smooth.
3
Sift in the flour, baking powder, bicarbonate of soda and salt. Mix until just combined, then fold in the chocolate chips until uniformly distributed throughout the dough.
4
Now for the important part - please don't skip this step! Pop the dough into the fridge for 30 minutes to firm up slightly. This ensures once you bake your cookies, they don't spread too much. Use this time to clean up.
5
Preheat the oven to 190°C, Line two large baking trays with baking parchment. Using a mechanical ice cream scoop (my weapon of choice, though of course you can use a spoon), scoop out even amounts of dough and roll between clean hands into a ball. Place the balls onto the baking tray at least 10cm apart, and do not flatten them - the oven will do all the work for you. If needed, you can bake these in batches, just be sure not to overcrowd your tray otherwise you will end up with a giant cookie puddle.
6
Bake for 10 minutes exactly - no more, no less. Once you remove them from the oven, they will appear slightly underbaked, but they will continue to set with the residual heat. Allow to cool for about 20 minutes before attempting to move them, otherwise they will fall apart. Then, they are ready to serve! These will keep for 3-4 days in an airtight container at room temperature.
icheffedit Tip #1
Steps such as browning the butter, refrigerating the dough, and not overbaking really are key to getting these homemade chocolate chip cookies right. Follow these steps, and you are bound to have a delicious batch of cookies on your hands.
icheffedit Tip #2