Be Warned......This recipe will come with many warnings!!!
The second warning is this, my kids love this recipe, as soon as they come out the oven I get pounced on, "Mummy I really really love you, more than Daddy, I love you infinity and beyond", I always try to make the cookies (yes you heard/read right, todays recipe is Chocolate Chip Cookies!) last more than a day but so far that has never happened!!!
I will also warn you that once you have made these once the probability of making them again is very high! I always have the ingredients in my cookery cupboard as they are quite simple to make and I've never had anyone say they don't like them!
My next warning is that the cookie dough is rather moreish too before it is cooked!!!
Try to leave enough time for some cooling before cooking as it does help the dough be less sticky, however you can make them straight away, my tip is to use damp hands when rolling the balls as it seems to stop them sticking to your fingers.
Don't let their appearence put you off they are supposed to be wrinkly!
Again as with most of my recipes, all ovens vary and you will have to find the right timing for your oven, I say this especially with these as it took me a few attempts to get it right, but it is so worth it when you do!
I'm sure there are many more warnings but you are probably getting impatient!
CHOCOLATE CHIP COOKIES
(makes approx 36)
(makes approx 36)
200g light soft brown sugar
175g caster sugar
1tsp vanilla extract
350g plain white flour
1tsp baking powder
1tsp bicarbonate of soda
pinch of salt
150g chocolate chips
(when I make these for the kids I use 200g of chocolate chips and no nuts)
Preheat oven 180C (Gas Mark 4)
1) Cream the butter
2) Add in both sugars and cream together with the butter
3) Beat the eggs and add in a bit at a time
4) Add in the vanilla extract and stir
5) Mix all the dry ingredients together and then fold them in to the butter/sugar mixture
6) Add in the chocolate and nuts
7) Put in the fridge to chill for 15-30 mins
8) Divide the mixture into equal size balls, mine are about 1.5" or 40mm diameter
9) Put 6 evenly spaced onto a lined baking tray (I use 2 at a time so that when 1 comes out the next goes in) and bake for approximately 10 mins. What you are looking for it a slight darkness around the edge.
10) Take them out of the oven, they will look risen but will drop when they cool. Take the lining off the baking sheet to allow the cookies to cool, then after about 5 mins you will be able to transfer to a wire rack to finish cooling using a palett knife to loosen and lift them.
When eaten they should be a bit crunchy round the outside but gooey in the middle.
If you have a go I would love to know what you think. If you have any suggestions for recipes you want to try then leave a comment and I'll see what I can find! Trust me between us my family has most recipes so should come up with something that will be just right!