Chocolate chip cookies

Sometimes all I want is a good chocolate chip cookie. Nothing fancy, but a proper cookie. Here’s a recipe I’ve adapted from Nigella’s Kitchen; her original amounts are in parentheses. Don’t get me wrong, I adore Nigella – but I do feel obligated to reduce the amount of some of the ingredients. In my version, the cookie base is not overly sweet, as I prefer to alter the taste with the type of chocolate – white is my favourite, although I’ve used dark in the cookies pictured below.

100g (150g) unsalted butter, melted and cooled slightly
75g (125g) brown sugar
50g (100g) caster sugar
2 tsp vanilla extract
2 eggs (1 egg plus 1 yolk)
300g flour
1 tsp (1/2 tsp) baking soda
250g (325g) chocolate chips – actually I think 200g is adequate (see update below)

  1. Preheat oven to 170°C; line 2 oven trays.
  2. Beat butter with both sugars.
  3. Beat in vanilla and egg, until light and creamy.
  4. Slowly mix in flour and baking soda, until the mixture just comes together.
  5. Fold in the chocolate chips.
  6. Scoop the dough into a 1/4 cup measure, packing reasonably tightly. Tip out onto the tray around 8cm apart. Makes around 13 cookies – 14 if more loosely packed.
  7. Bake for 15 to 17 min, until the edges are slightly toasted, in 2 batches.
  8. Rest on the tray for 5 min before transferring to a wire rack to cool completely.

The cookie crumb is fluffy and fine, but dense at the same time; there is a slight crispness to the outer layer. The cookies are satisfying large and sufficiently chocolatey – just on the side of too much chocolate, but not excessively so 🙂

Chocolate chip cookies

I had actually made 13 cookies, but ‘someone’ ate one even before the photo could be taken…

Updated on 1 February 2014

Using the same recipe, but with 200g chocolate chips instead, and having dispensed with the measuring cup part, I hand rolled golf ball sized pieces of cookie dough and made 22 smaller cookies. Perfect size for a shared morning tea at the office.

Mini chocolate chip cookies

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