I’ve called this post ‘Chocolate Chip Cookies Part One’ because I am a sucker for trying new cookie recipes. Depending on the type of cookie you want you have to alter the ingredients so multiple recipes are necessary to have a wide range of cookies in your repertoire! This recipe gives soft cookies. Soft, chewy, flat, and pretty much a complete dupe for Millie’s Cookies. They’re super easy to throw together but as with all cookies, an electric mixer (handheld or standing) for creaming the butter and sugar properly is definitely helpful.
I’m in the midst of about a thousand assignments and essays right now and it’s been a bit of a struggle over the last couple of weeks. However, I’ve handed 1/3 essays in and I thought I deserved a break! These cookies don’t take long to make so they were convenient enough to fit in to a busy schedule! *sigh*
This recipe makes a lot of cookies, I’d say half it if you don’t want to make that many but really, there’s no need. Make the dough, roll it in to balls and freeze it so that you can have fresh cookie goodness whenever the craving might arise!
Makes about 30:
220g salted butter, room temperature (very important)
200g dark brown soft sugar
100g granulated sugar
2 tsp vanilla extract
2 large eggs
2tsp bicarbonate of soda
260g plain flour
70g strong white bread flour
200g milk chocolate chips
Pre-heat the oven to 160°FAN. Line two baking trays with baking parchment and set aside.
Cream together the butter and sugars for about 5 minutes until fluffy and creamy. Add the vanilla extract and the eggs to the creamed butter and sugar and mix together. In a bowl, weigh out the different flours, add the bicarb and give it a stir. Add the flours to the buttery mixture and mix until just combined. It’s quite a wet dough. Stir through the chocolate chips reserving a handful or so to put on the top of the cookies once they’re done.
Put the cookie dough in the fridge. Let it chill for as long as you can (half an hour – an hour is probably ideal). If you’re running short on time then shove it in the freezer for about 15 minutes, just until it chills enough to form in to balls. (Try not to eat all of the cookie dough at this point).
Roll the cookie dough in to balls, about 1 tablespoon in size. They spread quite a lot so small cookies are best in this case (also you get more to feed people with).
Bake in the oven for 8-10 minutes, until the edges are just browning. Take the trays out of the oven and add a few more chocolate chips to the top of each cookie, pressing them in slightly. Drop the trays on the counter top once or twice to flatten the cookies and create crinkles. Leave to cool on the trays until firmer and then cool on a wire rack.
These cookies keep for a good few days in an airtight container, if they last that long!
If you’re baking frozen cookie dough, bake the cookies for an extra couple of minutes. There’s no need to defrost the cookie dough 🙂