Ultimate Chocolate Chip Cookies
I know everyone thinks they have it, but sorry I won’t accept any arguments. These are undisputedly the ultimate chocolate chip cookies. E N D O F S T O R Y.
- They can be chewy or soft depending upon whether you fridge them or how long you cook them.
- Versatile – you can add raspberries, nuts, cranberries, dried fruit, candied fruit, sweets, orange etc…..Obviously not all in the same cookie that would be crazy!
- And finally – they are so easy even my daughter can whip up a batch herself…though I have to oversea that any of the mix actually gets put in the oven, and doesn’t end up straight in her stomach!
I could go on – the point is anything goes with this recipe. But enough of the hard sell. Try them, you will see for yourself. These are the ultimate chocolate chip cookies.
The recipe is from a much loved, battered and dogeared cookbook that we’ve used in PSGC towers now for years. Its by Annabel Karmel, the Queen of childrens cooking and my kids love every recipe we’ve ever made from it.
Ingredients: (makes 18 cookies)
- 100g butter (soft)
- 100g caster sugar
- 100g soft light brown sugar
- 150g plain flour
- 50g rolled oats (A few people I know have been put off by these…but they disappear in the mix and keep the cookies squidgy)
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 30g each of milk, white and dark chocolate chips (or hell go crazy and make up your own mix)
Add the butter and two sugars to a bowl, creaming together until the mixture turns a pale colour. Next beat in the egg and vanilla. Finally, fold in the remaining dry ingredients, leaving the chocolate chips to fold in at the end. The eagle eyed among you will notice this is 95g of chocolate chips, which is what happens if Abbi helps me bake!I’m a bit of a control freak, and like my cookies all to be the same size. If you are the same, weigh them – 30g of dough gives me the size I like, and around 18/19 cookies. I stop short of rolling into a ball for uniform circles…I’m a control freak, not crazy! Otherwise just plonk the dough in approximate piles.Line baking sheets with greaseproof paper, and place the cookies leaving 2.5 cm apart, as they do spread.
Place in the the fridge for 10 minutes. This seems to prevent the cookies spreading so much – they stay slightly thicker and a bit chewier. If you don’t have time for this stage, reduce the baking time by a couple of minutes.