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Chocolate Chip Cookies
I made these for when we were playing golf this week - though managed to eat about half the stash before I got to N's, and B happily munched another third. N demanded the recipe and made his own version, which was much stiffer, and used broken chocolate bars. I found his dough difficult to work, and resorted to a rolling pin. Mine came out rather flat - think ginger nuts - his more rounded. The consensus was that mine just had the edge on taste/texture but it's a close run thing.
Chocolate Chip Cookies
The measures are in American cups (8 fl oz, about 200g??), although I used British ones (5 fl oz) even though I'd looked it up.
1/2 cup butter - that's a mean half of your standard 250g pack. Use unsalted if you like
3/4 cup packed dark brown sugar
3/4 cup sugar - or 1.5 cups of white sugar and add some black treacle. In fact add black treacle anyway.
2 large eggs
1 teaspoon vanilla essence
Chocolate chips - up to 350g, but I got away with 100g or so
2 1/4 cups plain flour - that's probably more than a pound. 500g
3/4 teaspoon bicarbonate of soda
1 teaspoon salt
Soften the butter, let cool, and mix with sugar, eggs and vanilla.
Mix flour, bicarbe, salt in a bowl.
Stir the dry into the wet.
Stir in chocolate chips.
Roll bits of the dough into balls. Depending on how claggy your mix is, you may wish to flatten them before you put then on a greased baking tray.
Cook at 375F/190C/Gas mark 4 for 12-15 minutes. They will still be soft, but harden on cooling.
They can be stored for up to 5 days. Yeah, right.
Chocolate Chip Cookies
The measures are in American cups (8 fl oz, about 200g??), although I used British ones (5 fl oz) even though I'd looked it up.
1/2 cup butter - that's a mean half of your standard 250g pack. Use unsalted if you like
3/4 cup packed dark brown sugar
3/4 cup sugar - or 1.5 cups of white sugar and add some black treacle. In fact add black treacle anyway.
2 large eggs
1 teaspoon vanilla essence
Chocolate chips - up to 350g, but I got away with 100g or so
2 1/4 cups plain flour - that's probably more than a pound. 500g
3/4 teaspoon bicarbonate of soda
1 teaspoon salt
Soften the butter, let cool, and mix with sugar, eggs and vanilla.
Mix flour, bicarbe, salt in a bowl.
Stir the dry into the wet.
Stir in chocolate chips.
Roll bits of the dough into balls. Depending on how claggy your mix is, you may wish to flatten them before you put then on a greased baking tray.
Cook at 375F/190C/Gas mark 4 for 12-15 minutes. They will still be soft, but harden on cooling.
They can be stored for up to 5 days. Yeah, right.