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)
1 tsp (1/2 tsp) baking soda
250g (325g) chocolate chips – actually I think 200g is adequate (see update below)
- Preheat oven to 170°C; line 2 oven trays.
- Beat butter with both sugars.
- Beat in vanilla and egg, until light and creamy.
- Slowly mix in flour and baking soda, until the mixture just comes together.
- Fold in the chocolate chips.
- 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.
- Bake for 15 to 17 min, until the edges are slightly toasted, in 2 batches.
- 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 🙂
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.