My personal recipe which I adapted from Martha Steward's Chocolate Chunk Cookies
makes appox. 3 dozen cookies
1 cup all purpose flour
1 cup self raising flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 large egg
16 tablespoons (1 cup) of salted butter/unsalted plus 1 tablespoon of salt
Half a bag each of mini semi sweet choc chips and heath toffee bits
Preheat your oven to 350F,
Whisk or sift your flours together in a bowl. In a seperate bowl cream butter and the sugars til pale and fluffy, whisk in egg and vanilla extract til combined on low then mix in the flour in two parts til just combined (do not over mix!) Lastly mix in the choc chips and toffee.
Spoon 2 tablespoons of batter on to a non stick or greased tray. 1.5inches apart so bout 6 cookies on your standard size baking tray. Flatten them a bit in rounds then pop into your oven for about 10-13 mins til the edges turn golden brown. Left sit about a min or two on tray before removing on to cooling rack. Its ok if the cookies seem to stick a bit as the toffee bits make the bottom a little sticker when hot.
I use salted butter spread cos thats what my hubby prefers to buy, which is ok cos you wont need to add extra salt to your mix. Also using both plain and self raising flours minuses the need for baking soda or baking powder which is handy if you have neither!
Another handy trick for perfectl evenly sized cookies is to use a measuring spoon and leveling it off. Its quick and easy!
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