chocolate chip cookies
do you ever use google for inspiration? Sometimes i’ll just write whole sentences in there to see what comes up and yesterday morning was no exception when the thought struck me to make chocolate chip cookies for this months teat time treats bloggers challenge. I simply typed in ‘the best cookies in the world’ and this is what came up… talk about your top notch SEO baby!
The tea time treats challenge was founded by the lovely Karen from Lavender and Lovage and the delightful Kate from What Kate Baked.
this recipe is slightly adapted from the awesome Parents Need to Eat Too blog written by Debbie Koenig. Debbie is the one who painstakingly slaved over a hot cookie to come to this incredible recipe. The only credit I take for these are that I’ve made them too and am sharing them with you, you lucky people, for they are truly the best friggin’ chocolate chip cookies ever made…
190g self-raising flour (or 190g plain flour and 1/2 a teaspoon of baking powder)
1/2 a teaspoon of salt
125g light brown sugar
125g regular sugar
1 and 1/2 teaspoons vanilla extract
1 large egg – lightly beaten
100g dark chocolate chunks
in a large bowl cream the butter and sugars until light and fluffy… as you know I like to do this by hand with a wooden spoon which can take up to 6 mins but it can be done the modern way with an electric mixer much faster
add the beaten egg and vanilla and mix in until incorporated then add half the flour and beat in followed by the rest of the flour, the salt and the chocolate chips. Beat in until fully combined.
tip the dough out out onto a large piece of cling film and roll out until you have a large sausage shape roughly 14 inches long, wrap in the film and pop in the fridge for at least an hour if not overnight or even, as the original method says, 24-36 hours.
once thoroughly chilled unwrap and cut into slices – you should get 24 out of the roll – and lay onto a baking sheet or two. Bake on 170C for 15 mins or until golden. They will still feel soft after this time but you should take them out of the oven and lay them onto a cooling rack. They will be fully ready to consume after 20 minutes at which point your heart will melt…
for the original US measurements and a rather more detailed method pop over the Debbie’s blog here.
eat and of course, enjoy!
That's a pretty big claim! But they do look rather delicious, may have to make the recipe just to test and see 🙂
With a statement like that… best friggin'… how can I not want to try these???
Karen S Booth says
Friggin fantastic Dom! What a GREAT entry into Tea Time Treats! LOVE your photos too……Karen xxx
debbie koenig says
Thanks so much for endorsing my recipe, Dom! I'm intrigued by your choice to make them slice-and-bake.
Sue/the view from great island says
Wow, can't wait to try them. I love the heavy chip to cookie ratio 🙂
WOOOOOOOOOOOOOOOOOOOOOW, I am SOOOOOOOOOOOO going to try it 😀
Mark Willis says
I bet the pigeons didn't get any of the cookies!
Magnolia Verandah says
I can nearly smell these yummy cookies – they look so good.
Anneli (Delicieux_fr) says
Yes please! They look great. I shall have to make them with the kids and they can judge if they are the best in the world!
Susan Lindquist says
I love how one feels when they have discovered 'the best' whatever … knowing the taste will always satisfy is the best feeling in the world! I am liking the size of those chocolate chunks AND the idea of cold dough being sliced off to make perfect rounds! So different from my 'processed chocolate chips' and 'plop the dough on the pan recipe'!
From Beyond My Kitchen Window says
The original Toll House Cookie was baked here in my home state of Massachusetts. So I will have to make yours and compare. If there is anything we know here in MA. its a good chocolate chip cookie. Your cookies look delicious and very uniform. can't wait to try them.