This recipe is probably the closest one to the way I like my Chocolate Chip Cookies to be, I adpated it from this recipe from the King Arthur Flour website and it seems to be pretty foolproof. The cookies are crunchy and chewy all at the same time, which, in my books is a winner!
Chocolate Chip Cookies
The best way to get nice even cookies is to use an medium sized ice cream scoop. Using one means, not only will you get proffesional looking cookies, but it totally simplifies the spooning out process! Also if you can't get your hands on chocolate chips, just break up some good quality chocolate bars and they will do the trick.
Makes 8-10 cookies
140g/5oz brown sugar
140g/5oz granulated sugar
225g/8oz butter
1/2 teaspoon salt
2 teaspoons of vanilla extract
1 large egg
240g/8½oz plain flour
340g/12oz chocolate chips
Preheat the oven to 190°C/375°F/Gas Mark 4. Grease two large baking trays or line with baking parchment.
In a large mixing bowl, with a wooden spoon, beat the sugars, salt, vanilla extract, and butter until they are smooth and combined.
Add the egg and beat again, until thoroughly mixed through.
Mix in the flour and when the dough begins to form, add the chocolate chips and mix again lightly, until everything is combined.
Using an medium sized ice cream scoop or a large dessertspoon, spoon the dough onto the prepared baking trays, leaving about 2 inches between them as the cookies will spread out as they cook.
Bake in the oven for 10-12 minutes, or until the edges of the cookies are a nice golden brown with the middle remaining slightly pale.
Enjoy the cookies old school style, a little warm with a nice cool glass of milk!
JUMANJI!
