12 February, 2007

Gooey Chocolate Chip Cookies

I had an urge of having chocolate chips cookies with milk on a Friday afternoon. I spent an hour on the internet searching for the right recipes and reading other bakers' comments on various recipes, finally this is what I came up with. I left work early just so that I can go home and bake these cookies. They turned out really nice I have to say. Pete and I managed to finish the 30+ cookies over one weekend. It's good for breakfast, lunch, afternoon tea, dinner, and dessert. :-)


250g Butter
1 1/4 cup brown sugar
2 eggs
1tsp vanilla essence
1tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 cups plain flour
1 cup chocolate chip and some extra

First bring the butter to room temperature. It was a really hot day in Melbourne, so by the time I got home the butter was quite ready for the cookies.

Cream butter and sugar in a mixing bowl. I did this with a wooden spoon until it looks light and fluffy. Then add the eggs and vanilla essence, mix until well combined.

Sift together the baking powder, salt, baking soda, and flour. Mix these dry ingredients into the egg and butter mixture until well combined but not over beating them.

I use 1 cup chocolate chips for this batter. And drop about 1 tbsp full of batter on the baking tray. Remember these chocolate chip batter will expand while they are being baked so we need to leave about 3cm room between the adjacent cookie doughs.

Finally add a few extra chocolate chips on top of each cookie dough, so that after they are baked we can see the chocolate chips on top of the cookie.

Bake at 180 degree C for 20 minutes. Once they are ready, let them stand on a tray before moving them into a container. Because the cookies are still quite soft when they just come out of the oven.