I think that choc chip cookies have got to be one of my favourite ever recipes. They are easy to make, the dough is the best, and when baked they taste amazing.
Recipe Source: Chocolate, the Consuming Passion by Sandra Boynton
230g brown sugar
1 tsp vanilla essence
3/4 tsp bicarb soda
220g (or more) dark chocolate chips
1. Preheat oven to 180 degrees Celsius.
2. Cream butter and brown sugar until light and fluffy.
3. Beat in egg and vanilla. When making more than one batch, beat in each egg one at a time.
4. Fold in the flour and bicarb soda. The dough has enough flour in it when you can pick it up and roll it in your hands without it sticking all over you.
Take a minute (or two, or ten) to sample the dough. As I said, this dough is the best I've ever tasted, and I can't get enough of it! I find it's better to eat before you put the choc chips in, so you don't have to pick bits of chocolate out of the dough (they ruin the doughy experience. I know, it's chocolate, but this dough is good.)
5. Fold in chocolate chips.
6. Use a tablespoon (for larger cookies) or teaspoon (for small cookies) to drop cookie dough onto a sheet of baking paper or a baking sheet. Roll the cookies in your hands to form them into balls, then place them evenly on your baking sheet. Use the palm of your hand to flatten the biscuits a bit (I don't go fancy and use the bottom of a glass or anything).
Make sure there's a space between the biscuits - they don't spread much, but don't let them be too crowded!
7. Bake in the preheated oven for about 10 - 15 minutes, or until the cookies are brown all over.
8. Transfer the baked cookies to a cooling tray.
Yuuuuum. They are beautiful when they're all warm and the chocolate is melty after they've just come out of the oven.
Tips and Suggestions
- Make teaspoon-sized cookies for small cookies that can be easily snacked upon.
- Bigger sized cookies wrapped in cellophane and ribbon are great gifts!
- Store in a box/jar/tin at room temperature, no need to refrigerate.