Choco-choc-chip Cookies Recipe


I’ve never really been a cookie person. Baking is part of my daily routine but I tend to gravitate toward cake and slices that I can mix up in one bowl and be done with. It’s a little work with a big payoff. Moreover, I have particular tastes with it comes to cookies. They must be soft, not crispy. Sweet but not overly sugary. And bite-size is a big no-no because that means I’ll trick myself into eating them all. 

I do love the Arnott’s Premier Choc-Chip cookies which have chunks of beautiful sweet chocolate in them. But recently, I’ve found they just aren’t soft enough… which leads me to believe their shelf life is translating into staleness.

We made our own chocolate chips cookies the other week and they were AMAZING. So soft and chewy, they encapsulated all I’ve ever loved about cookies. But as always, when dealing with chocolate, I need more. More chocolate. Not just chunks or choc-chips (or M&Ms, we gave those a shot too). I wanted a chocolatey choc-chip cookie that would be devoured straight off the baking trays. So I adapted the recipe I’d followed to include some cocoa ta-da! Instant diabetes!

OK, maybe not to that extent. But they are pretty damn tasty and only take five minutes to whip up so I have to remind myself that part of a balanced diet does include making them every day.

The trick to these cookies is not baking them too long. Even a minute over and they’ll start crisping up. You want a soft, googey, chewy disc, not a dry biscuit. Let them cool on their trays for a few minutes and eat them still warm or wait a bit longer because they will be quite soft. Also, don’t press the dough balls too flat. The cookies will spread out on the baking tray and you don’t want a giant tray sized treat, do you? (Don’t answer that question.)

This is a great, uncomplicated recipe for kids to try out baking as well. Just don’t leave them alone with the chocolate chips, or the dough… because there may not be any left when you return!


Choco-choc-chip Cookies

Makes approx. 15-20 cookies


110g butter
½ cup raw sugar
½ cup brown sugar
1 tsp vanilla essence
1 egg
1 cup plain flour
1 tsp baking powder
½ tsp bi-carb soda
½ cup cocoa powder
½ cup dark chocolate chips

1.    Preheat oven to 180oC. Line three baking trays with baking paper.

2.    In a large mixing bowl, soften butter in the microwave in 10 second bursts. It should still hold shape and just begin to melt. Beat in the sugars until well combined. Add in the vanilla essence and egg and beat until just incorporated.

3.    Beat in flour, baking powder, bi-carb soda and cocoa powder. Stir in half of the chocolate chips.

4.    Roll into tablespoon sized balls, place them well spaced on a baking tray and flatten slightly with your fingers or the back of a spoon. Press a few choc chips onto the top of the cookies.

5.    Place in the oven and baking for 10-12mins. NO MORE THAN THAT. If you can smell the cookies, they’ve been in for too long.


6.    Remove from the oven and let cool on the trays. Then stuff your face.

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