I may have mentioned this before, but many years ago my boyfriend pretty much wooed me with his cookies. It’s a long standing joke that I’m with him for these cookies, and whilst that’s not true, his cookies are pretty yummy! A few months ago he gave his recipe to my little sister (who I’m hoping isn’t using them to woo someone!) – she’s done a bit of adapting and today I’m going to share the results with you!
These are pretty much the perfect cookie – crispy on the outside, but chewy and almost gooey in the middle. They even have the classic wrinkly look about them! And the best thing? They are absolutely crammed full of chocolate chips. I will be honest here and say I prefer to buy a dark each of dark, milk and white chocolate and chop into rough chunks, whereas my sister buys chocolate chips and neglects to use any dark chocolate at all – either way is delicious so do what you prefer.
Disclaimer: I’m entering this into the Bakespiration Challenge run by Stuck in the Tree – you can find more details here. I’ve received no compensation for entering, and this recipe is entirely based on adaptations to my boyfriends.
Ingredients (this makes a LOT of cookies – as in 24 massive ones)
- 1 cup butter, softened (I use salted, but add 1/2 tsp of salt if you don’t)
- 1 cup caster sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups of flour
- 1 tsp bicarbonate of soda
- 1 tbsp water
- 2 cups worth of additions – chocolate, nuts, fruit etc – I don’t measure here, just through in whatever looks like enough!
Lets make cookies!
Cream the butter and the two sugars together. I find it easiest to beat the butter on its own first before adding the sugar. And obviously make sure the butter is well softened before starting! Though if you use fridge-cold butter you’ll burn loads of calories, so treat yourself to an extra cookie…
Beat in the eggs, best to do this one at a time or it could get messy.
Mix the bicarbonate of soda into the flour, along with a little salt (if you used unsalted butter). Stir this into the egg-butter-sugar mixture, but don’t overstir. If the mix looks a little dry, add the water.
Stir in the chocolate chips.
Now get ready to bake – heat your oven to 180C, and line several baking trays with baking parchment (thrifty tip – I’ve found Tesco’s own to be the best quality). Using two tablespoons, dollop 6 golfball sized amounts of cookie dough, evenly spaced, onto the tray. You may be wondering what the colourful bits are – come back next week for an explanation!
Ignore the beautiful brown eyes that are begging for some to be accidentally dropped on the floor…
Cook for 9 minutes, or until golden brown. They will be soft, but they firm up whilst cooling. To get a really classic wrinkling, bang the tray on a side just after they come out of the oven.
There you have it – classic American style chocolate chip cookies. Serve with a glass of milk and a good book and you have my idea of a perfect mid-morning treat. Package up nicely and you have (my relationship is proof!) the perfect cupid’s gift. Now I’m off to find any that are still left…
What’s your perfect baked treat?
I may have mentioned this before, but many years ago my boyfriend pretty much wooed me with his cookies. It’s a long standing joke that I’m with him for these cookies, and whilst that’s not true, his cookies are pretty yummy! A few months ago he gave his recipe to my little sister (who I’m hoping isn’t using them to woo someone!) – she’s done a bit of adapting and today I’m going to share the results with you!
