Chocolate Chip Cookies

I’ve always been a big fan of the Mrs Griffins cookies that you can buy hot from the little shops they have around town. I was keen to recreate this at home and this is the best recipe I’ve found and much requesed by the kids. It’s from a website called averiecooks.com and by crikey she does.

Ingredients

1 cup brown sugar, firmly packed

1/2 cup sugar

125g cold salted butter cut into cubes

2 eggs

2 teaspoon vanilla extract

2 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 cups semi-sweet chocoate chips (I use Nestle Choc Bits - 2 packets = 2 cups. Max J likes 1 packet milk choc and 1 packet white choc)

Method

  1. Use the paddle attachment in your Kenwood mixer. Put butter and sugars in and beat on medium-high speed for 4-5 minutes until it forms a grainy paste. You might have to scrape down the sides of the bowl.

  2. Add the eggs and vanilla and beat on medium-low until just incorporated (about 1 minute).

  3. Add the flour, baking soda, salt and choc chps and mix on low speed for about 1 minute until all incorporated.

  4. Averie says to use a large cookie scoop to make 19 equal sized mounds of dough. I make golf ball sized balls. Flatten each one slightly. Place them on a large plate, cover with gladwrap and refrigerate for about 30 minutes (if you don’t do this they bake thinner and can spread).

  5. Preheat oven to 150C. Line your trays with baking paper. Put the dough mounds on the tray at least 5cm apart (you usually get 6-8 cookies on each tray).

  6. Bake 13-16 minutes depending how big your cookies are. They’re done when the edges have set and the tops are just set - they almost look underdone. Don’t overbake as they firm as they cool. If your oven isn’t very even you might need to rotate the trays mid-way through.

BakingAndrea Jacobsonbaking, ajComment