Is there anything more satisfying than baking on a dismal rainy Sunday? I kind of fell off the blogging bandwagon over the past few weeks- terrible how "real life" can get in the way sometimes! Today I decided to spend my morning perfecting my chocolate chip cookies and I think I have finally mastered it. The trick to perfect bakery-approved cookies are: the butter must be melted; the dough mustn't be beaten too much; the cookies shouldn't be baked for more than 10 minutes. Let me know how these quick treats work out for you!
Servings: 12-15 cookies
Prep+cooking time: 30 mins
- 1/2 cup unsalted melted butter
- 1/3 cup light brown sugar (adds texture)
- 1 tsp vanilla extract
- 1 medium sized egg
- 1/2 cup plain flour
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup milk chocolate chips or chunks
1) Preheat oven to 200°C and melt butter in the microwave for 10 seconds.
2) Beat the butter and sugar until it becomes creamy. Fold in the vanilla and egg.
3) Add flour, baking soda and salt until crumbs begin to form. Scatter your chocolate chips. I used milk chocolate, if you use dark then increase the sugar to 1/2 cup. The batter should be in between the consistency of cake mix and bread mix and just solid enough to hold itself in a ball shape.
4) Roll the cookie dough into balls and place on a tray covered in baking paper. Bake for less than 10 minutes. I feel like 7 is the perfect cut off time but you definitely need to keep your eye on how dark the cookies turn. They should just begin to turn golden around the edges.
5) When you remove the cookies from the oven they will feel like cake. Allow them to cool and become dense and buttery. After half an hour, they'll be the perfect chewy chocolate chip cookies!