Chewy chocolate chip cookies!
Chocolate chip cookies are one of those comfort foods that anyone just can't get enough of. I've never met anyone who doesn't like chocolate chip cookie. From the commercial brands, the ones we love (before Sydney) were Nabisco's Chips Ahoy and Keeblers Chocolate Chip Cookies. So far, we haven't found an Australian commercial chocolate cookie that fits our taste buds. Some are just too crispy, too sweet.
This entry is a take off from the previous year's post (actually 2008) on Dorie Greenspan's version of the chewy chocolate chip cookies here.
I got this online from recipezaar.com and was only inspired to try and bake it yesterday. First batch, first time, great results.
This has become a weekly staple for some time now. We just can never get enough of chewy chocolate chip cookies!
1 cup unsalted butter
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 large egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semi sweet chocolate chips
(I used dark chocolate bits - usually Nestle or Cadbury brands)
1. Heat oven to 180 degrees centigrade.
2. Melt the butter in a heavy-based medium saucepan over low heat.
3. Sift together the flour, salt and baking soda and set aside.
4. Pour the melted butter in the mixer's work bowl.
5. Add the sugar and brown sugar.
6. Cream the butter and sugars on medium speed.
7. Add the egg, yolk, milk and vanilla extract and mix until well combined.
8. Slowly incorporate the flour mixture until thoroughly combined.
9. Stir in the chocolate chips.
10. Chill the dough, then scoop onto parchment lined baking sheets, 6 cookies per sheet.
11. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
12. Rotate the baking sheet for even browning.
13. Cool completely and store in an airtight container.