In my latest “Steal recipes off the internet and take credit for them” saga, I bring you a nice batch of cookies. Original here. Granted, the recipe says they’re supposed to be chewy, but they were a bit crumbly when I made them. I don’t care, though. I love all cookies equally.
170g dark brown sugar
85g caster sugar (probably why they came out a bit cakey, but that was my fault as I had no granulated). So use granulated if possible.
225g cold, salted butter
2 tsp vanilla extract
350g plain flour
1/2 tsp baking powder
1/4 tsp salt
255-285g choc chips/chopped chocolate, depending on how chocolatey you like your cookies
- Mix sugars together, then add butter to the bowl and electric whisk/stir until you form a grainy paste.
- Add eggs and vanilla and beat until only just incorporated – you don’t want your sugar to dissolve. Usually about 1 min.
- Add flour, baking powder, salt, and chocolate chips until just incorporated again.
- Line two baking sheets with baking paper, and using an ice cream scoop, dollop the mix onto the trays into 18 or 19 equal mounds. Leave one, or even better two, inches between them to mitigate the effects of spreading.
- Cover these sheets with spray-oiled clingfilm and put in the fridge for half an hour.
- Pre-heat yer oven to 150c, or maybe 145 for fan.
- After half an hour, remove the clingfilm, and put the trays in the oven for 15 minutes. Turn halfway through to make sure they cook evenly (yes, including you with the fan oven – I’ve got a fan oven too and it hates me).
- When done, remove and allow to cool on the tray for 10 minutes. Even if they’re still a bit shiny in the middle, cooling them on the tray will allow them to continue cooking juuuuuuust slightly – without overbaking.
- Try not to eat 6, like I did.