I am a liar. I have a recipe on this blog called ‘best chocolate chip cookies in the world’. They’re not. These are.
The old cookies are good, don’t get me wrong. But they’re a bit like reflecting on boys you dated in high school. They were nice and all, but not the real deal. Is that appropriate? Meh.
I love making these as a gift for people. In lieu of the traditional bottle of wine or box of chocolates, filling up a tin with these is lovely. This weekend just gone I made them to thank some friends for having us in Gloucester. BUT, then they made flapjacks and had homemade marmalade for us to take home! The English countryside sure does food well.
But I digress, these cookies are great, here’s the recipe…
125 grams butter
1 cup soft brown sugar
1 teaspoon of vanilla essence
1 egg, lightly beaten
1 tablespoon milk
1 3/4 cups plain flour
1 teaspoon baking powder
250 grams (1 1/2 cups) dark chocolate chips
- Preheat your oven to 180C, line a couple of baking trays with baking paper.
- Cream the butter and sugar with electric beaters in a large bowl. I’ve done it by hand with a whisk if you don’t have beaters.
- Mix in the vanilla essence and gradually add the egg, beating well. Stir in the milk.
- Add the flour and baking powder and fold in to the batter.
- Stir in the dark chocolate chips. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out.
- Roll into balls, or drop level tablespoons of the cookie mixture onto the baking tray, leaving about 4cm between each cookie. Then lightly press each one with a floured fork. Makes ’em look all professional like.
- Bake for 10-15 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook.
- Cool on a wire rack. Makes 30.
Healthy? I often switch out the butter for olive oil margarine for those watching cholesterol. About 100 calories per cookie if you make 30.
Gluten free? No, they’ll crumble if you try and adapt them. There will be GF cookies to come though.
Storage: In an airtight container. I doubt they’ll last longer than they keep.