I was invited for a Sunday afternoon tea a few weeks ago and decided to use this as an excuse to try a new Choc Chip Cookie Recipe!
The below recipe is from Smitten Kitchen – which I pretty much followed to the t – the only thing I would change next time is entirely on my side – and that is to use better quality chocolate chips! (cause really – nothing is better than good dark choc chips 🙂 )
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla essence
1 egg yolk
2 cups semisweet chocolate chips (or dark choc chips)
1. Preheat the oven to 160°C.
2. Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. They will be a bit soft at first – this doesn’t mean they are not done – they just need time to cool and then harden…