I’ve been itching to bake recently, but due to the current situation in the world, I am, and I assume a lot of you are too, struggling to find the ingredients I need to fulfil my baking requirements. It really is a minor thing in the scheme of things, baking is a luxury and I hadn’t really recognised how much I took it for granted until recently.
In this household we are big into sweet stuff. I usually make a batch of something to last the week to meet our cravings and this week I found myself with just about the right ingredients to make some cookies. I have made a lot of different cookie recipes over the years and this time I decided to go rogue. I went in blind without a recipe and just measured up what I thought looked good, following general cookie rules I have picked up, and what came out of my oven truly shocked me, perfectly spread round, crackle topped, perfectly baked cookies. I really am tooting my own horn here but they tasted amazing, we did consider this may be due to lack of baked goods and choice in the current times, but I concluded that these cookies I had created were the best ever. After some honest and constructive criticism from my boyfriend, (he is the best at telling me how I can improve my recipes and enjoys being my personal food critic) I made a few minor tweaks and there you have it, a new cookie recipe was born.
Ingredients
- 200g butter
- 300g light brown soft sugar
- 1 Tbsp vanilla extract
- 1 egg
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp Maldon sea salt
- 100g milk chocolate chips or chunks
- Splash of milk
Recipe
Combine the butter and sugar together using a stand mixer for around 1 to 2 minutes, until fully homogenized but not creamed.
Add the vanilla and the egg and beat well until all combined.
In a separate bowl, whisk together the flour, baking powder, bicarb and salt.
Add the dry ingredients to the butter mix along with the chocolate chips and pulse until just combined. Do not over mix.
Add a splash of milk to the mix if looking dry.
Wrap the cookie dough in cling film and refrigerate for an hour.
Preheat the oven to 190 degrees celsius.
Line two baking trays with baking paper. Weigh out the dough into 50g balls.
Space though dough balls out onto the trays, preferably only 4 maximum to a tray as the cookies will spread out as they bake.
Bake for 11 minutes.
Allow the cookies to cool on the tray for at least 10 minutes before handling as they will be soft. I like to add a sprinkle of salt flakes to the top of my freshly baked cookies, but this is optional.
The cookie dough will store for a few months in the freezer in a sealed zip lock bag or around 4 days in the fridge.
Enjoy!