The cough continues friends and so does the easy peasy comforting recipes. I love to bake on Saturday mornings or at least have some freshly baked goods for Saturday morning but this weekend with the cough and lack of sleep. I needed something quick and easy. Something that was going to get rid of my sweet tooth but still be delicious and could be washed down with a cuppa!
These cookies are way too easy. There is no real 'work' involved. They are more of an American style cookie as they are soft baked. Firm and crumbly on the outside but soft and chewy in the centre. I'm really beginning to love this style. AND they bake in 10 minutes! No waiting around 'Watching the oven' (as I've been known to do on numerous occasions). This dough also freezes perfectly.
Feeling Peckish? Out comes the cookie dough, roll up a few dough balls on a baking sheet, into the oven. Ten minutes later you have freshly baked homemade cookies...*happy dance*
I've played around with A LOT of cookie recipes but these are the best. It will definitely be my go-to recipe from now on, just for the sheer simplicity of it. Most cookie recipes go for light brown sugar but I used demerara in these. It is like a whole different cookie. It does make the batter grainy but it adds a whole new dimension of flavour. I recently used this sugar in my white chocolate chip brownies and looking back they were by far the nicest brownies I've made. My sister has begged me to make them again and again.
Recipe for Soft Baked Chocolate Chip Cookies
- 170g butter
- 150g demerara sugar
- 50g caster sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 250g plain flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda
- 230g chocolate chips
- In a large bowl, beat your butter for 1 or 2 minutes to soften the butter. Add both sugars and beat until the mixture is light and fluffy. The demerara is quite a large grain so do not be alarmed if this does not cream to a smooth texture. Add your egg and vanilla extract and beat.
- In a separate bowl, sift your flour, cornflour and bicarbonate of soda together. Add to wet ingredients and mix. Add your chocolate chip and mix slowly for a 30 seconds until evenly dispersed.
- Wrap dough in cling film and put in freezer for 1 hour. You can alternatively chill it in the fridge for 2-3 hours. But YOU MUST chill your dough. The key to a good cookie is to keep the dough chilled. Ever wondered why you put lovely round balls in the oven and they come out a crispy thin cookie? Well the taller and more chilled you have your dough the less "melting" time it has.
- Pre-heat oven to 180°C (fan assisted). Roll a ball (tbsp approx) of your dough and place on baking sheet. Leaving space for each cookie to spread. Then pinch them with your fingers into a more triangular shape. This will make the cookies chunkier. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before moving to wired rack.
Hope everyone is having a great day.