Chocolate Chip Cookies

This chewy Chocolate Chip Cookies recipe is just delicious and super easy to make in a baking instant. Studded with milk chocolate and as large as my children’s faces they always go down a cookie storm. It is only latterly that I realised that I did not have a really good recipe for them. What an outrageous oversight.

In fact I come up short generally in the biscuit/cookie department. My passion has, until now, lain mostly in the sticky bun category.

These are Chewy Chocolate Chip Cookies without brown sugar, just unrefined granulated. It happened to be just what I had in the cupboard but it gave a perfect cookie, crisp on the outside and chewy within. Lush.

But first some police action……..feel free to scroll past to the recipe below if you’re feeling hungry….

I have recently returned from a holiday to Florida. We were there for the whole Disney thing and it was just the best experience. I’m not sure I felt THE Disney magic being the cynical b.tch that I unfortunately am but I fell in love with the place nevertheless. So clean with amazing ice – cream. A whole land dedicated to having fun just because……

I had booked our holiday to take in a beach resort for five days at the end of our Disney trip to allow for some respite from the queues. We eventually arrived at our semi posh hotel in a semi posh American version of Blackpool, full of silver haired, retired Hell’s Angels and their biker chick b.tches.

Fabulous for people watching but no where near as entertaining as Mickey’s thrills and spills. Until that is 2.30 a.m one morning……..

I was sure I had been lying awake for hours in the silence, sweating and clammy from thrashing about with my usual sense of hormonal unease when from out in the corridor I heard a huge bang and a shout of ” Tampa Bay Police! Clear the door!”

WTF?!!!!! I leapt up in alarm and disbelief as gurning, I cupped my ear to the door trying to work out what the flip was going on right outside our hotel room.

Alarmed I realised that one of the police officers was now going door to door in order to further investigate the goings on in Room 807……What??????

Loooooooong gone are the days when I looked cute and tousled straight from my bed, now I mostly resemble a very slack breasted and inebriated Cruella Deville.

In a trice I was up and reaching for my bra and sunglasses feeling a little disappointed that I had heard nothing to ensure myself a pivotal role in this investigation.

As I sat by the door eagerly awaiting my call to citizen action, I eventually heard the voices recede and realised the corridor drama was over and the guests had been released……..crestfallen I released the spaniels and sank back into bed pondering what on earth could have been going on a few doors down.

I placated myself with thoughts of the all you can eat breakfast buffet and eventually nodded off to dreams of French Toast with Maple Syrup and Sausages.

The morning brought some marvellous solace in said breakfast to end all breakfasts and as I waddled back up to our room, licking the maple syrup from my chins, I overheard the story from the night before…….it involved a lady of the night and a scuffle that ensued upon non payment for services rendered……..

Where was Lt Judy Hopps when you needed her???? I so hope they didn’t get away with that too….

How To Make Chocolate Chip Cookies

This recipe for Chocolate Chip Cookies is my ode to America and an attempt to increase my baking knowledge in the general biscuit department.

I trialled lots of different methods and ingredients and finally came up with something that delivered for me on all cookie fronts. This is also a recipe for chocolate chip cookies without brown sugar, just plain old granulated is required.

It gives a crisp edge with a soft, chewy centre. I choose to use milk chocolate chips as my children turn their noses up at dark but I think that dark is actually the better contrast against the sweetness of the crumb.

It is a very easy recipe. I did look at all the different methods of cookie making. Some learned fellows do advise making the dough in advance and leaving it in the fridge overnight.

I found that it made the cookie rather cake like so although stickier to handle I found it better to bake these babies straight away if you want the chewier middle.

This recipe is for 16 smallish sized cookies. They are just as good the next day so don’t worry if they are not all eaten.

I served these studded beauties to my children with cold glasses of milk and straws, I was really feeling the All American Mum thing……..

You Can Scroll Straight Down For The Recipe Card But Below Are Step by Step Instructions.

• Firstly cream the butter and sugar together. I use a free standing mixer but a hand held mixer is fine. If you have neither then you can mix them together by hand. Make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.

 

• Keep mixing until pale and fluffy. This takes about 3 minutes at a medium/high speed. Or just until your arm gets tired!

• Scrape down the sides and add an egg. Beat for a few minutes.

• Add the flour, salt and bicarbonate of soda to the batter and mix until you can’t see any flour.
• Tip in the chocolate chips/chunks and mix through to disperse evenly.

• Roll into 16 or so small balls and place on a lined baking tray. I do 6 or 8 at a time. About the size of a golf ball. They spread a lot so you need to ensure there is the space to do so. I bake them in batches.
• I use the largest baking tray that I have that will fit in my oven. I weigh them and each cookie is about 40 grams/1.4 ozs. You can completely make them bigger. I sometimes do. I use an ice cream scoop to get 8 very large cookies.

• Bake for ten-12 mins making sure that they are golden brown nearly all over and a little darker at the edges.
• Then remove and leave at least 3 mins  before transferring them to a wire rack.
• Do this carefully as they will still be very soft in the centre. I use a metal frying slice/spatula.
• Allow to cool completely.

Tips For Chocolate Chip Cookies

• Use any chocolate to suit. I have made these with white or dark chocolate chunks/chips. I actually prefer to cut up chocolate rather than use the chocolate chips. I like my chocolate to be chunky.
• If you find the mixture too sticky sprinkle a couple of tbsps of extra flour in and mix again.
• Make sure they are spaced enough apart on the baking tray.
• They will be soft when they first come out of the oven and firm up as they cool.
• Make sure the cookies are golden all over and slightly darker at the edges
• Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
• Store in an air tight tin. They last well for a couple of days.

Equipment Required

• Free standing mixer or electric hand held whisk or large mixing bowl, fork and wooden spoon.
• Wooden or large spoon to mix in the chocolate chips.
• Independent oven thermometer (optional)
• Digital Scales
• Wire Rack
• Fish Slice/Flat Spatula
• Flat and Large Baking Tray
• Baking Paper or reusable liner for baking tray.

IF YOU LIKED THIS RECIPE THEN YOU MAY LIKE THESE

Date Cookies

Halloween Cookies

Malted Milk Biscuits

Peanut Butter Chocolate Chip Cookies

Easy Shortbread Cookies