Chocolate chip cookies

I have an interesting Instagram feed. I follow a very diverse bunch of people, some of whom I know personally and some of whom I only know through IG, and will likely never meet in real life. That’s ok, because I just like looking at the small section of their lives they choose to share on IG. One person I follow likes baking – especially pies (and sourdough). The pies are things of beauty. I don’t make too many pies, in fact I can’t remember the last time I did, but I like to dream about making pies, because there’s something about pies… In fact that has reminded me of a great radio programme I heard recently all about pies. The Instagrammer is @Sourdoughpie – look him up on IG! (Even the word pie has a certain comforting ring to it…). 😉

BUT – I digress. This post is not about pies – it’s about the nation’s favourite cookie – the Chocolate Chip Cookie. And it’s that time of the month again – Staff Meeting Monday. Every little bit of cash helps towards my fundraising, and my very generous and lovely colleagues are quite partial to baked goods to help them through the meeting.

The following recipe is from @sourdoughpie’s IG feed from a week ago. (He doesn’t only make pies).

Yes – 5 – FIVE bars of chocolate!

Chocolate Chip Cookies

Ingredients (makes 72 cookies):

250g butter

1 cup brown muscovado sugar (I used 2/3 light brown and 1/3 dark)

1 cup caster sugar (I used golden)

2 large eggs

1 tbsp vanilla extract

3 cups flour

2 tbsp corn flour/starch

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

500g dark chocolate chips/chunks – it’s easier to buy them already in chunks, but I chopped up 5 bars of chocolate!

Sugar – a mixture of light and dark muscovado and golden caster

Method:

Cream butter and sugar very well. Beat in the eggs and vanilla.

Fold in the dry ingredients carefully. Fold in the chocolate chunks.

Rest in the fridge for 24 hours – up to 72 hours.

Bring to room temperature when ready to bake. Preheat the oven to Gas Mk 4; 180° C.

Scoop out cookie sized portions with a scooper thing (‘disher’) and bake until bottoms/edges are golden brown and the tops are still soft. This took about 11-12 minutes. The uncooked dough balls can be frozen too.

Optional: top with sea salt flakes.

Uncooked balls of choc chip cookie dough – they can be frozen at this stage. Defrost to room temperature before baking
There’s plenty of chocolate in these cookies. I used 70% dark chocolate but you could use good quality milk chocolate.

These cookies have a good texture and flavour. As always using quality ingredients, especially the chocolate, makes a huge difference. Although you could halve the recipe quite easily if you don’t want to make 72 cookies it’s actually quite nice to have some stashed in the freezer for those cookie emergencies!

PS: I’m pleased to say that my left leg seems to have recovered from yesterday’s run. A good sleep and some ibuprofen has done the trick. Have a great week everyone!

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