Back to Baking... Chocolate Chip Cookies (featuring alliteration)

Dearest Readers, 

Well, as promised I am back and baking!

This is a super-easy recipe for the super-softest-squidgiest-srcummiest (told ya there'd be alliteration) chocolate chip cookies on the planet. It's a fail safe recipe for one of those 'I desperately need something sweet and home made' moments, but when you don't completely fancy baking and icing a cake. 

That's the beauty of cookies; once they're made they're ready to be eaten. 

So. Without further a do, how to make Chocolate Chip Cookies in Six Simple Steps. 

(Are you enjoying the alliteration?)

The all important ingredients. 

What you need: 

100g best quality (pref Green & Blacks) dark chocolate or a mixture of dark and milk depending on how sweet you can take it! 

125g unsalted butter, gently melted

100g caster sugar

75g soft brown sugar

1 organic, free range egg

vanilla extract to taste (I use half a teaspoon)

150g plain flour]

1/2 a teaspoon of baking powder (preferably magic)

An oven at 180 (fan assisted, 190 not fan assisted)

Step One: Mise en place, mise en place, mise en place! 

Heat the oven, weigh out all your ingredients, melt the butter, line your baking sheets. 

This is my Magic Baking Powder. It was a WONDERFUL gift from a friend - it has TRANSFORMED my baking! 

;

Step Two: 
Weigh the sugars together and mix them up, add the melted butter and mix with a wooden spoon. It looks like this - don't be alarmed! It gets more attractive soon...

Step Three: Add the vanilla essence and egg to the sticky, fluid sugar and butter mixture and beat together with your wooden spoon. The mixture becomes thicker and glossier.       

                       Step Four: sieve the flour and baking powder together into the mixture and then fold in quickly with a large silver spoon until just mixed. The mixture will still be slightly sloppy. 

Step Five: add the chocolate chips to the mixture and stir together. (In this batch I used a mixture of milk and dark choc.) Spoon tablespoon fulls of the mixture onto your lined baking trays and put in the oven. 

I do recommend that you aim to make each cookie the same size, as this helps with the cooking process. 

Bake for 8-10 mins, but check after 8 as they turn very quickly. They're done when your kitchen smells of cookies and there is a slightly crackled sugary finish to the golden mouthfuls of delish. 

Cookies going in the oven...

 Step Six: Take out of the oven and move on to a wire rack to cool as soon as you can! This cooling tray belonged to my Grandma and I LOVE the fact that it has squares and sometimes makes a pattern on the bottom of biscuits (more alliteration).

 EAT AND ENJOY. 

Fondest regards,
Whimsy x


Amusing anecdote:

I once baked these cookies for newly moved-in neighbours and went to take them round on a Sunday mid-morning. They thought I was really weird and I kept repeating my name over and over again in embarrasment but never managed to work out what their names were. So I suggest when you bake them, you keeo them and eat them all yourself!