28 Sep Irresistible Chocolate Chip Cookies
OK. Don’t be angry! I know it’s been an absolute age since I did a recipe post. Turns out, emigrating is quite stressful… And in-between all the packing, unpacking, house-hunting, and just general settling into a new country I haven’t really done all that much baking.
So to make up for the seriously long absence, I’m going to share one of the worlds best recipes with you. You think I’m exaggerating, don’t you? I’m not! Honestly. If there is only one recipe you try from all the recipes on this blog, let it be this one.
I think the first time I made these cookies, I was just 12 years old. And twenty-something (ahem) years later this recipe is still an absolute hit (you know when the chocolate chips make up the largest ingredient in the recipe that you’re onto a winner). I have yet to meet anyone who doesn’t love these cookies! Golden, crunchy but chewy, and loaded with chocolate and nuts… I mean what’s not to love?
The recipe is super easy to make, really it’s just that the baking takes some time as it makes quite a large batch. Don’t even think of halving the recipe though, because once you have a bite you will see why I call these babies irresistible! Experiment a little with the baking time until you find your perfect balance of crispy-but-still-a-little-chewy texture. But be sure to let the cookies cool completely because they do crisp up a lot once they’ve cooled. And watch them closely in the oven as they burn rather easily.
Now go forth and whip up a batch of the best cookies you will ever eat! Nom nom…
250g butter, softened
5ml vanilla essence
145g white sugar
145g soft brown sugar
2 large eggs, beaten
5ml baking powder
350g chocolate chips
250ml chopped blanched almonds
- Preheat the oven to 190°C.
- In a small mixing bowl combine the flour, baking powder and salt.
- In a large mixing bowl cream butter, both sugars and vanilla until light and fluffy. Add the beaten eggs and beat well.
- Gradually add the dry ingredients and mix very well.
- Stir in the chocolate chips and nuts.
- Drop rounded teaspoonfuls onto greased baking sheets and bake at 190°C for 8-10 minutes. Allow some space inbetween for spreading.
- If you prefer them very crispy, bake a bit longer but be careful they don’t burn underneath.
- Allow them to cool completely and store in an airtight container.