“A balanced diet is a cookie in each hand”…Better still, with a glass of chilled milk!!
When I first began baking at home, one of the things I tried were chocolate chip cookies. The results were so, so inspiring….inspiring enough to make me head off to the kitchen whenever I had time on hand!!! Since then, I’ve tried many recipes from many books and websites…and have finally settled on this particular one which I’ve evolved over time, with some wholewheat flour included. Now, I never ever buy cookies from the store , I always bake them at home, and with butter. There aint no substitute for butter…eat half instead of a whole cookie, but make sure its butter!!! You can actually taste the difference…
Chocolate Chip Cookies
My version of the classic American Toll House Cookies.
These were once sold along toll paths in the US.
Ingredients
- Butter – 1/2 cup; or 100gms at room temp.
- Brown Sugar – 1/3 cup
- White Sugar – 1/3 cup
- Egg – 1
- Vanilla essence – 1 tsp
- Flour – 1 1/4 cup
- baking soda – 1/2 tsp
- Salt – 1 /8 pinch
- Walnuts – 1/2 cup chopped
- Chocolate chips – 1/2 cup
Instructions
- Preheat the oven to 190degC.
- Grease 2 baking trays.
- Sift flour + soda bicarbonate + salt 3 times. Keep aside.
- Beat butter + sugars + essence + egg in a bowl.
- Fold in dry ingredients including walnuts and chocolate chips.
- Drop teaspoonfuls onto the baking tray, allowing room for spreading…maximum 12 to a tray
- Press down slightly, mark with a fork, and add sprinkles if desired
- Bake approximately 12-15 minutes until light brown.
- Leave for 2 mins on the tray, and then remove to rack to cool.
- Makes approximately 2 dozen cookies
- Note: For chewy cookies bake approx. 12 mins till light brown.
- For crisper cookies, bake longer till darker in colour, but keep an eye so they don’t brown too quickly.
- A handful of raisins can be added if desired.