Saturday, 14 May 2016

Chewy, creamy, choc chip cookies



We have experienced quite a number of rainy days recently in Launceston, which have automatically sent me into baking mode. There are few things more enjoyable than heating up the oven and getting your hands messy with butter, sugar and chocolate when the rain is pelting down outside.

It is always a bonus when you realise that you have all the required ingredients in your pantry and fridge, without needing to venture out to the nearest supermarket. Last week, I came across this recipe for 'the best soft chocolate chip cookies' on Pinch of Yum, and while I didn't have the exact ingredients, I adapted the recipe slightly to cater to the ingredients lying around in my kitchen.

 

You'll need:

- 110g of butter
- 3/4 cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 egg
- 1 1/2 cups of plain flour
- 1/2 teaspoon of baking powder
- 1/2 block of Cadbury Dairy Milk chocolate, chopped (about 100g)
(I also added some leftover chocolate from Easter, so feel free to add in a bit more chocolate if you like...I think the recipe would be great with a bit of dark chocolate thrown in there)

 
1. Preheat the oven to 180 °C.

2. Place the butter in the microwave for about 30 seconds so it starts to melt.

3. Beat the butter with the brown sugar until creamy, then add in the egg and vanilla, and beat for about 15 seconds (tip: screw the lid back on the vanilla once you're finished with it, to avoid spilling it all over your feet and kitchen floor, like I did).


4. Add in the plain flour and baking powder and mix with the beaters until it becomes dough-like.


5. Add in the chocolate and mix everything together with your hands.


6. Roll the mixture into balls and place them on a baking paper-lined tray (I ended up getting 11 cookies out of the mixture).


7. Bake in the oven for 10 minutes, then take out and leave to cool for about 20 minutes (this will allow them to cook a little bit more when they're out of the oven).


Enjoy!



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