Chocolate chip cookies

13 Apr

chocolate chip cookies

This is a truly excellent chocolate chip cookie recipe. One of the things I like best is how a modest list of ingredients produces such a stellar result.

Even before these locked-down days, I’d come across a recipe with 250g best-quality chocolate, 4 eggs, two types of sugar, and bag of M&Ms thrown in for good measure, and think “of course that’s going to taste good – it’s a bunch of rich, sweet things mooshed together.”

We’ve made these chocolate chip cookies with plain and self-raising flour (no baking soda), wholewheat, and on one occasion khorasan flour. Dark chips, light chips, butterscotch chips or chopped baking chocolate. Whatever nuts we have on hand, or no nuts at all.

They differ from bake to bake, but are always delicious. Unless overbaked, they are both crispy and chewy, of a perfect sweetness, and just chocolate chippy enough that you notice and enjoy each chocolate morsel.

The original recipe comes from Bill Sewell’s Food From the Place Below, and because he uses a food processor, I’ve always done so too.

Chocolate chip cookies
(makes about 16, depending how large you make them and how much dough gets eaten)

  • 100g (½ cup) butter or margarine, softened
  • 225g (1 cup) brown sugar
  • 1 egg
  • 175g (1 ½ cups) plain flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 75g (½ cup) chocolate chips
  • 25g (¼ cup) walnuts, chopped
  1. Preheat the oven to 200°C (400°F).
  2. In a food processor, blend the butter and sugar. Add the egg and blend again.
  3. Combine the flour, salt and baking soda in a mixing bowl, tip into the food processor, and blend.
  4. Scrape the dough into the mixing bowl, and stir in the chocolate chips and walnuts.
  5. Drop spoonfuls of dough onto greased (or lined) cookie sheets, a couple of inches apart.
  6. Bake for seven to eight minutes, or until golden, and cool on a wire rack.

2 Responses to “Chocolate chip cookies”

  1. Margo April 13, 2020 at 2:45 pm #

    Chocolate chip cookies are the only ones the chief cookie eater here wants me to make. Our recipes are very similar, with two major differences; mine has twice the chips, yours 1/3 more sugar. I’ll have to ice yours a try and have the taster adjudicate.

    • Andrea April 13, 2020 at 3:11 pm #

      I’ll be interested to hear how that turns out. Extra chips wouldn’t go amiss, but you don’t miss them either. With people baking up a storm in these locked-down days, they aren’t easy to come by, so we’re measuring out the 75g and stashing the remaining 25g. Buy three bags, get one batch free…:)

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