Top Food Blogs

Sunday, 12 August 2012

The Best Chocolate Chip Cookies

My girlfriend Jacquie gave me these gorgeous cake tins in three sizes. We make our Xmas cakes together and always bemoan the fact there are no really nice cake tins to store them in. Jacquie found some and they are so pretty, I feel they can't stay empty all the time so I just had to make these absolutely moorish chocolate chip cookies.
I always made them when the kids were at school and now everyone in the house watches their weight, I don't tend to bake as much. Interestingly when I made them they didn't last long, funny about that!!!
Of course you can't stop at one!

250 grams soft butter
1/2 cup white sugar
1 1/2 cups soft brown sugar
2 eggs
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarb soda
2 teaspoon vanilla
1/2 teaspoon salt
230 gram bag of Cadbury Baking Chips ( these come in milk or dark sweet or bittersweet )

Preheat oven to 160C
Beat the butter with the two sugars. Add the eggs one at a time and beat well.
Sift the flour, baking powder  bicarb soda and salt together. Add the dry mixture to the butter mixture. Add the vanilla and mix in. Finally add the chips most of the bag approx 200 grams and save some to poke a few extra into each biscuit.
Roll the mixture into small golf ball type shapes and poke each ball with extra chips if needed.
Place the balls on baking paper lined trays leaving plenty of room in between each cookie as they spread quite a lot. I press each ball slightly with a fork to flatten a little. They don't seem to spread quite as much if you do this.
Bake for 15 mins. they should be brown on the edges. They will harden up as they cool, but they are meant to be slightly chewy.


No comments:

Post a Comment