Chocolate Chip Cookies
I think almost every baker has a few select recipes up their sleeve that they go to in times of need, Sponge Cakes, Scones, Chocolate Puddings, Brownies and Chocolate Chip Cookies. Mastering these five treats will cover you for almost any situation.
I am quite content with this chocolate-chip recipe. I have made cookies using this recipe for at least 4 years. I try others, but always come back to this one. They are crunchy on the outside and fudgy in the middle. I can’t remember the origin of this recipe or how much I’ve altered. It’s evolved slowly through the years.
I made these cookies to share with coworkers on the first day of the Australian Open back in January.
Chocolate Chip Cookies:
2 Cups Flour
1 tsp Salt
1 tsp baking powder
225g unslated butter
3/4 cup dark brown sugar
3/4 cup caster sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 - 1 tsp water
250g assorted chocolate chips
1. Preheat the oven to 180C.
2. In a seperate bowl, use an electric mixer to cream the butter and sugar.
3. Add the eggs and vanilla, followed by the water and mix until just combined.
4. Fold in the flour, salt and baking powder.
5. Stir in the chocolate chips
6. Arrange onto cookie sheets (I use either a tea spoon or tablespoon depending on the cookie size I wish to bake) and bake until the edges have browned (usually 8 -12 minutes).
For more photographs feel free to visit the blog post at A Tale of 2 Kitchens