25 Jul 13

Chocolate chip cookies

As a British person I’m supposed to love biscuits but unfortunately I have a special place in my heart for maybe the quintessential American snack; Chocolate chip cookies.

It’s just something they do so well, lovely vanilla flavoured dough crunchy at the edges and soft in the middle. I’ve tried out quite a few recipes and read so many articles on cookie baking in an attempt to recreate them at home. I do love Millies Cookies for their unusual flavour combinations and I even tried Ben’s Cookies in London but I found them a little too under baked!

While you can buy cookies its just more satisfying to take them out of the oven yourself while they’re still soft and warm. I used dark chocolate chips in mine but for the ultimate American experience you could always use some imported chocolate chunks.

I have heard that chilling the dough is what produces the best cookies, I left mine to rest in the fridge for an hour but I would in the future try longer timings. I have a tendency to make things that are almost Vegan and this is one of them, just replace the normal milk in this recipe for a dairy free milk of your choice.

Finally a note about timings. Every oven is different and I have a bad habit of baking cookies for too long in the oven, once you do one batch you’ll get a better feeling for how you like them. Mine took 9 minutes to get a good bake with turning half way through which is much longer than most recipes that recommend 6.

Ingredients

3 ounces brown sugar
1 ounce caster sugar
150 ml vegetable oil
50 ml milk
1 tablespoon cornflower
1 teaspoon vanilla paste
7 ounces plain flour
half teaspoon baking soda
3 ounces or 1 small bag chocolate chips

Directions

1. In a large bowl mix together the sugars, oil, milk and cornflower with a fork for about 2-5 minutes. Make sure the mixture resembles a caramel this is the most important step in the recipe to get great cookies, it should have a glossy texture once your done.

2. Work the vanilla paste into the sugar and oil mixture.

3. Measure out the flour and baking soda – if you have a fine cake flour do half and half with a normal plain flour. Mix in half of the flour to the oil mixture until well incorporated, followed by the second half.

4. Fold in the chocolate chips and let your dough rest in the fridge for 1 hour. While its resting pre-heat the oven to 180 degrees and prepare a baking tray.

5. After resting measure out two tablespoons of mixture per cookie. This should give about an egg sized lump of dough, place it on your prepared baking sheet and gently squash them down until the dough has a diameter of about 2 inches. They will spread during baking so place them at least 1 inch apart.

6. Put them into a hot oven and bake for between 6-9 minutes turning half way though. Leave them to cool on the tray while they firm up a little before serving while warm.

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