I think almost every baker has a few select recipes up their sleeve that they go to in times of need, Sponge Cakes, Scones, Chocolate Puddings, Brownies and Chocolate Chip Cookies. Mastering these five treats will cover you for almost any situation.
I am quite content with this chocolate-chip recipe. I have made cookies using this recipe for at least 4 years. I try others, but always come back to this one. They are crunchy on the outside and fudgy in the middle. I can’t remember the origin of this recipe or how much I’ve altered. It’s evolved slowly through the years.
I made these cookies to share with coworkers on the first day of the Australian Open back in January.
The ingredients are standard for a cookie recipe, flour, caster and brown sugar, salt, eggs, butter, cinnamon, nutmeg, baking powder, chocolate chips, and water.
I find it much, much easier to make this in a stand mixer. The mixer completes most of the work and you’ll only need one bowl to wash. (The less dishes to wash – the better!)
I prefer a smaller, round cookie (and not the flatter, more attractive cookie!). I drop them onto the board using a tablespoon.
Bake them until they are golden brown. They are delicious warm and store well in an airtight container.
Chocolate Chip Cookies:
2 Cups Flour
1 tsp Salt
1 tsp baking powder
225g unslated butter
3/4 cup dark brown sugar
3/4 cup caster sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 – 1 tsp water
250g assorted chocolate chips
1. Preheat the oven to 180C.
2. In a seperate bowl, use an electric mixer to cream the butter and sugar.
3. Add the eggs and vanilla, followed by the water and mix until just combined.
4. Fold in the flour, salt and baking powder.
5. Stir in the chocolate chips
6. Arrange onto cookie sheets (I use either a teaspoon or tablespoon depending on the cookie size I wish to bake) and bake until the edges have browned (usually 8 -12 minutes).