Thursday, 22 November 2012

Soft Bake Chocolate Chip Cookies


I am going to ask you a question. And I would urge you to think very carefully about your answer. Because while I might make out like it's all fun and games, there is a wrong answer and I will not-so-secretly secretly judge you if you get it wrong. Okay. Here goes.

*Deep breath*
...
Are you ready?
...
How do you like your cookie?

I watched the movie "Think like a man" last night which is why I feel the need to clarify that I am talking about baked goods here ;p

There are two answers to that question. (Only one of them is correct). You either like your cookie crispy/crunchy or you like your cookie the best other way; soft and slightly chewy.

If you answered crispy/crunchy, then I think it's safe to say that this; me and you,  isn't going to work out. We're just too different. It's not you, it's ... hang on, it's definitely you! You're weird!

If you like your cookie the normal way, you're in luck! Because I have some amazing chocolate chip cookies for you. These are soft and chewy and choc-full of chocolate chips; just like every good cookie should be! The secret ingredient to making them all tender-y and soft is cornflour. Cornflour in cookies are taking the cookie world by storm right now, and while mine look nothing like the the ones in Sweet Pea's blog (hers are so cute and puffy!), I'm certain they taste just as good! But don't take my word for it - give them a go :)


Recipe adapted (only very slightly changed) from this one from Sweet Pea's Kitchen.

Ingredients
2 cups plain flour
2 teaspoons cornflour
1 teaspoon baking soda
1/2 teaspoon salt
170g butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla extract
1 cup milk chocolate chips

  1. Preheat the oven to 180C / Gas Mark 4 / 350F. Line two baking sheets with grease proof paper.
  2. In a medium bowl, combine the flour, cornflour, baking soda and salt; set aside
  3. Using an electric mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. 
  4. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined.
  5. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in the chocolate chips.
  6. Roll about a tablespoon's worth of dough into balls and place onto the prepared baking sheets, leaving about 2 inches between them. Bake for 8 - 10 minutes or until barely golden brown around the edges.
  7. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.
Makes about 36 cookies.


2 comments:

Sewuese said...

Def making these this weekend! Mmmmmm!

Daisy said...

In that case, I think we'd make the best of friends Vickii. There's only one exception for me on the crunchy cookie side: Keeblers Chocolate Lovers. With a warm glass of milk, it makes up for all the crunchy cookies in the world!!