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Chocolate Chip Cookies

An SAS bake sale favourite – american style chocolate chip cookies. To make a dozen cookies you will need 1 1/3 cup all purpose flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1/4 tsp salt, 1 cup rolled oats, 1/2 cup white granulated sugar, 1/2 cup brown sugar (packed down), few drops of vanilla extract, 1 large egg, 125g  unsalted butter (usually about half a block of butter), chips (1 bag chocolate or white chocolate)

You will also need parchment paper or baking paper and baking trays. Preheat the oven to 180 degrees.

These are all of the ingredients required to bake these cookies.

 

 

 

 

 

 

 

 

I start by slowly melting the butter as this usually takes a little while. What you need is usually about half of a standard block of butter. It is important to use stick butter rather than tub butter as the tub butter gives the cookies a strange consistency.

I melt it in the microwave by putting it on a low setting and usually go for around 30 seconds at a time. You will want to avoid the butter ‘popping’ while in the microwave so you do not waste any. Best to go slow.

 

 

 

Put all of the dry ingredients in a large bowl.

 

 

 

 

 

 

 

 

 

When your butter has melted, let it sit on the side and cool until it is no longer hot. If the butter is still hot when you add the egg you will very literally make scrambled egg.

Add the vanilla at this point. I use a couple of drops at the most.

 

 

 

 

 

 

Crack the egg into the butter and vanilla and whisk. I like to use a fork. Keep going until the mixture is smooth and creamy.

 

 

 

 

 

 

 

 

Add the wet ingredients into the dry ingredients and mix with a spoon.

 

 

 

 

 

 

 

 

When mixed, the mixture will look like a crumble topping but be slightly wet.

 

 

 

 

 

 

 

 

Add your chips in and mix into the cookie dough. In this instance I have chosen to go with standard chocolate chips.

 

 

 

 

 

 

 

 

Roll the cookies by hand into a ball that is about the size of a golf ball. the mixture will be wet enough that when moulded, they will stick together.

The size of the balls you roll will affect how many you get from the batch. Balls approx this size yield around 12 cookies.

 

 

 

 

 

Place the balls onto the baking sheet and paper and space evenly. Do not squish them down. Leave them as balls on the tray.

 

 

 

 

 

 

 

Place the baking sheets in the middle of the preheated oven.

 

 

 

 

 

 

 

 

Baking time is usually between 15 – 20 minutes, but this can be affected if you rolled the cookie dough balls into smaller sections. Keep an eye on the cookies from around 10 minutes if you are not sure.

When the cookies are done they will have small patches or areas that have started to turn golden brown.

At this point I turn the oven off but leave the cookies in the oven for another 3 minutes or so. If the cookies have more than just a few golden brown patches on them, take them out straight away.

 

 

When you take the cookies out of the oven, let them cool on the baking trays. Doing this means that the cookie is hard on the outside, but remains soft on the inside.

Best served about 10 – 15 minutes from coming out of the oven.