Hello, and welcome to June’s edition of The Listing. This month I would like to share with you a quick and simple, yet still delicious recipe for chocolate chip cookies. These are the type that have a crispy, buttery “shell” on the outside and then a soft chewy centre.
Feel free to play around with the flavours, add drops of orange oils or peppermint etc to the dough or perhaps use a flavoured chocolate? Adjust the flavour to your palette or if, like me, you prefer your chocolate in its pure form them follow the recipe as it is.
Chewy Chocolate Chip Cookies
150g butter, softened
50g soft brown sugar
100g caster sugar
1 egg from free running happy hens
1tsp vanilla extract
190g plain flour
1/2 tsp baking powder
150g dark chocolate chips (rough chopped chocolate works just as well.) I like to use a 70% cocoa for that strong chocolate flavour.
Let’s begin by creaming the butter and the sugars until the mixture is light in colour and fluffy in texture. Gradually beat in the eggs and vanilla extract. Now fold in the flour, baking powder and chocolate – stir only enough to combine the ingredients as over mixing will “toughen up“ the finished cookies. Now leave the mixture to rest and chill in the fridge preferably overnight but for at least a couple of hours.
When you are ready to bake, pop the oven on to 160°C and line two baking sheets with non stick baking parchment. Next divide the mixture into 20 and form each portion into a ball roughly the size of a walnut. Space the little balls evenly on the baking sheets, leaving room for them to spread as they cook.
Pop them into the oven for between 6-9 minutes until they are slightly crisp and browned at the edges yet still soft and gooey in the middle- they will harden up slightly as they cool. Leave to cool on the baking sheets for a few minutes before removing to cooling racks to cool completely.
All that remains to be done now is to pop on the kettle and enjoy a cookie (or two) with a friend and catch up ….in the garden and socially distanced!