I love creating new recipes. When it comes to baking, there’s a little bit of science involved, so not every recipe works out well. There’s immense satisfaction in knowing that something you’ve created from start to finish has turned out how you expected it to. (And immense sadness when your husband throws out the incredible fudgy chocolate pudding recipe you’ve mastered. It was an accident.)
Sometimes, though, there isn’t any point in trying to improve on someone else’s recipe. I’ve been making these classic chocolate chip cookies for years and it really is the best recipe I’ve tried. (I’ve linked to the original below – go check it out!) The chocolate chip cookies of my childhood used the creaming method, and they always ended up a bit too flat and cakey. This recipe from allrecipes.com combines a caramelly mix of brown sugar and melted butter with flour, eggs and raising agents to create a cookie that puffs up slightly in the oven before settling into sweet, chewy heaven. They’re like M&S cookies when M&S cookies were good.
My secret weapon here is a small ice cream scoop to produce uniform cookies with no hassle. A wonderful tip I picked up from the reviews on All Recipes (worth a read) is to give the dough a chance to firm up a bit before scooping. Each dome of dough should just fall out of the scoop with little effort. Up to 30 minutes resting time should do it, but it might not be necessary.
Chocolate Chip Cookies
Adapted from alison12’s recipe on allrecipes.com
Time taken: 45 minutes
225g (1 cup) butter, melted
440g (2 cups) light brown sugar
2 eggs, lightly beaten
335g (2⅔ cups) plain flour
1 tsp baking powder
1 tsp baking soda
335g (2 cups) chocolate chips
Preheat the oven to 190ºc.
Stir the sugar into the melted butter. Whisk in the eggs until combined.
Sift the baking soda and baking powder into the flour and stir the flour into the sugar and butter mix until just combined. (You don’t want to overwork it.)
Gently mix in the chocolate chips.
If the mix seems a little wet, leave it to rest for up to 30 minutes. It should scoop easily using a small ice cream scoop without sticking.
Scoop the cookie dough onto baking sheets lined with baking paper. (I bake 5 per tray, making sure to give them plenty of space to spread.) Bake for 8-10 minutes until lightly golden and puffed up.
Leave the cookies to settle and cool slightly on the trays before transferring them to wire racks.
Tip: This cookie dough freezes really well. Freeze individual scoops of dough on a piece of baking paper and store them in a ziploc bag once they’ve frozen. There’s no need to defrost them before baking but they may need an extra couple of minutes. Perfect for those ‘I need chocolate and I need it now’ moments!