Saturday, 15 March 2014

Towering Chocolate Chip Cookies


I just love these Towering Chocolate Chip Cookies, they have a mix of dark and white chocolate and are wonderfully crunchy when first bitten into, your taste buds will signal that chocolate hit moment and you won't be disappointed. Cookies are so versatile with so many different flavours but for this simple recipe I just wanted that intense chocolate hit. There are equal amounts of dark chocolate to white chocolate with the same for caster (white) and light brown sugar. I used a food processor to break the chocolate down to chunky pieces then creamed the sugars, butter and egg before folding in the plain flour, bicarb of soda, then finally the chocolate chunks. takes around 15 minutes to bake in a standard oven. Don't bake any longer than necessary or you will burn the cookies, if you have a fan oven then cut back on the heat.

Towering Chocolate Chip Cookies recipe

makes 36 small or 22 large cookies

250g softened butter
1 teaspoon vanilla extract
165g caster sugar
165g light brown sugar
1 FR egg
335g plain flour
1 teaspoon bicarbonate of soda
187g dark chocolate
187g white chocolate



If you don't like white chocolate then use only dark or milk chocolate
Preheat oven to 180°C, grease oven trays or use baking parchment
beat the butter, sugar and egg until pale and fluffy, transfer into a large bowl and fold in sifted flour, bicarb and chocolate chips.

Roll pieces of the cookie dough with your hands into balls and place around 5cm apart on your baking tray. If you want a larger flatter cookie then press down cookie balls slightly. Bake for 15 minutes



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