These choc chip cookies are beyond good
Got a craving for some choc chip cookies? This cookie recipe, adapted by TASTE editor Kate Wilson, delivers every time – and they can be in your belly in 40 minutes.
Ingredients:
- 3 cups whole-wheat flour
- 11/2 t baking powder
- 1 t bicarbonate of soda
- 11/2 t salt
- Cold unsalted butter 230 g, cubed
- 1 cup Muscovado sugar
- 1 cup sugar (brown or white)
- 2 large free range eggs
- 2 t vanilla extract
- Dark and milk chocolate 225 g, roughly chopped (or Woolies Choc Chips 200 g, or a mixture of both).
Method:
- Preheat the oven to 175° C. Line two baking trays with baking paper or a silicone mat, or grease and flour well.
- Sift the dry ingredients together (pour the bran from the flour back into the bowl). Cream the butter and sugar until just blended.
- Add the eggs one at time while mixing the butter and sugar either in a stand mixer or with a handheld mixer. (I would suggest cracking these into a bowl and then slipping each one into the bowl while the mixer is on, or risk an egg shell incident. It happened to me.) Use a spatula to scrape down the sides of the bowl. Add the vanilla extract.
- Add the dry ingredients and mix until just incorporated, then add the chopped chocolate or chocolate chips to the batter in the mixer. Mix until evenly combined.
- Scrape the batter onto a floured work surface (and scrape out the bowl using a spatula).
- Scoop golf-ball sized mounds onto the baking sheets, allowing a LOT of space between each. They will expand massively. Six per sheet is the most you will fit unless you want a giant rectangular cookie.
- Bake the cookies for 16–20 minutes, depending on your oven. Don’t let them go too dark and remember they will harden as they cool. You still want a chewy centre. These are best eaten warm or on the same day but will (in theory) keep for up to 3 days in an airtight container.
Not so big on the baking?