Monday, 24 August 2009
Baking With Friends - The 21st Century Housewife's© Chocolate Chip Cookies
My friend visited us with her sons this weekend. Her youngest, Daniel, is a keen baker, so I took the opportunity to teach him how to make my chocolate chip cookie recipe. The recipe is one I have been using since I was a kid. My Mom gave it to me, handwritten on a card, when I was about ten. I've pretty much stuck to it over the years, although I've made a few tiny changes here and there.
I really do recommend using proper butter for this recipe as it makes a huge difference to the result. I like to use Nestle Toll House chocolate chips, but any chocolate chips will do. You can even use a combination of white and milk chocolate chips if you like. It is a great recipe to make with beginning bakers as it nearly always turns out well, and the recipe makes 6 to 7 dozen so there are lots of cookies to share. You can use an electric mixer for this recipe or if you like, you can mix them by hand. Just make sure you are feeling energetic - the creamier you can get the butter and sugars, the better the recipe turns out!
1 and 1/3 cups soft unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
3 cups all purpose (plain) flour
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
2 packages (about 2 cups) chocolate chips
You’ll need two or three baking sheets (depending on how many racks you have in your oven), either lightly greased with butter or lined with some greaseproof paper. Heat the oven to 350ºF or 170ºC (160ºC fan oven).
Put the butter and both kinds of sugar in a mixing bowl. Cream together until really light and fluffy. Then the butter add the egg and vanilla and stir in.
Sift the flour, baking soda and salt together into a separate bowl. Add to the butter mixture and mix together. Gently fold in the chocolate chips.
I like to use a mini ice cream scoop with a release button to drop the cookies on to the prepared baking sheets, but you can also drop the mixture by teaspoons. (You will need to bake the cookies in more than one batch.) Leave some space between the cookies as they really do spread out. Bake for 10 to 12 minutes until lightly brown. It is worth keeping an eye on them first time as all ovens vary. The cookies should still be soft, but will get firmer as they cool. Remove the baking sheets from the oven and allow the cookies to cool on them for about five minutes. After five minutes, carefully remove the cookies from the baking sheets and place on wire racks to cool.
You can serve the cookies after they have cooled for a few moments on the wire racks. Do be careful if you do this, and be sure to allow the cookies to cool for at least five minutes as straight from the oven the chocolate chips will be molten hot. Be warned though, they are dangerously addictive when served warm! You can store cooled cookies in a sealed container at room temperature for about 2 days. You can also freeze them, but I would do this on the day of baking. Make sure they are totally cooled down first. Thaw overnight in the fridge before eating. Thawed cookies taste especially good gently warmed in a low oven for about three to five minutes and eaten warm.
And as you can see, Daniel's first attempt at cookie baking was a very successful one!