I love supermarket-style chocolate drop cookies, and being something of a connoisseur, I’ve tried lots of different recipes over the years. While tasty, mine have never really managed to achieve that same lovely chewy goodness. And then I found this recipe…
- 85g butter
- 105g light brown sugar
- 60g white sugar
- 1/2 tbsp (yes, tablespoon!) vanilla extract
- 1 small egg
- 150g plain flour
- 1/2 tsp bicarbonate of soda
- 150g plain chocolate
Cream the butter, sugars and vanilla extract. Add the egg and mix it in well.
Roughly chop up the chocolate (you want to keep it in decent sized chunks rather than obliterating it, so be careful if you use a blender).
Fold the chocolate, flour and bicarb into the mixture until fully mixed. Put the mixture in the fridge for 10 minutes. Try to avoid eating too much of it.
Grease, line and grease two large flat oven trays. Make 8 small-golf-ball-sized balls of mixture and space them out well – 4 balls to a tray. Flatten the tops very slightly with a teaspoon.
Bake for about 10 minutes at 190 deg C. Watch them like a hawk – at the first sign of any browning, take them out (10 minutes may be too much!).
Leave for 5 mins before transferring to a wire grid for cooling.
2 thoughts on “Chocolate chip cookies”
Cooking time is the vital element here. My hawk eyes failed to keep track of the precious gold cargo in the oven and 7 mins later at 190 deg C, I was left shocked, horrified and disappointed. Unfortunately as a consequence my wife has now left me.
Unfortunately Sustainable Swaledale can’t take responsibility for marital issues resulting from use of this recipe. Presumably that does mean that there are more cookies left for you though?