- 225g butter (softened)
- 200g white sugar
- 200g packed brown sugar
- 375g plain (all purpose) flour
- 2 free range medium sized eggs
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 10ml hot water
- 1/4 tsp salt
- 300g good quality organic fair trade chocolate - dark or milk depending on preference
I’m occasionally let down by cookies. I lust after them for a good length of time before finally purchasing them and then I find they crumble like plaster of paris in my mouth. Dry, crumbly crumbs with no moisture or gooeyness. They snap as I break them in half instead of tearing and stretching apart.
Well, I believe I have hit upon a recipe that gives me all that I need in a cookie. All of that lusty chocolaty gooeyness that is so welcoming on a cold afternoon with a glass of milk to wash it all down with. I hope you have the same luck with your cookies as I had with mine. They also freeze like a dream so make up two batches and freeze some, defrosting just in time to hand out to unexpected guests with kiddos over Christmas or to carolers caroling at your front door.
Pre-heat oven to 220c
Makes: Approx 20 cookies
- Mix together the two sugars and the butter until light and creamy
- Note: I used a food mixer to mix the ingredients but these ingredients can also be mixed by hand.
- Dissolve the baking soda in 10ml of hot water and then add to the bowl
- Mix in the eggs, vanilla and salt
- Finally, sift in the flour and mix for a good couple of minutes until creamy and allowing as much air into the cookie dough as possible
- For the chocolate in the cookies, I used two 150g bars of Green and Blacks Dark Chocolate and smashed the chocolate, whilst it was still in its wrapper, with a rolling pin to create the smal broken pieces of chocolate. But you could just as easily buy chocolate chips if you prefer.
- Tip: If you are smashing your own chocolate into chippings for your cookies, remember to chill the chocolate bars first as this will make the chocolate more easy to break.
- Add the chocolate pieces to the cookie dough and mix together until combined.
- On a large greased baking tray, start spooning the cookie dough out using about a golf ball sized amount of dough per cookie. Try and leave at least a couple of inches between each cookie as when they bake they grow!
- Bake your first batch of cookies in the oven for 12-14 minutes, once removed from the oven the cookies should be slightly browned on top but still remain fairly soft to the touch which will mean that they will be good and chewy. Perfect!
- Repeat the above until all the cookie dough has been used
- Allow the cookies to cool slightly before serving
- These cookies freeze magnificently
Thanks so much for your messages yesterday. It’s always so great to hear from you and wonderful when it appears like so many of us are all on the same track together.
Happy Bake Fest Friday, folks!
Have a great time and I’ll see you Monday.
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