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Delicious Chocolate Chip Cookies in 30 Minutes!

By Edited Mar 12, 2014 2 5

Delicious cookies

 For 26-30 cookies, you will need: 

2-3 baking trays

2 Mixing bowls

Whisk/Electric beater

Large mixing spoon

2 teaspoons

Weighing scales (for baking)

Assortment of bowls and containers for measured quantities (e.g. 50g of caster sugar)

 

150g/5 oz plain flour

1.25ml/ ¼ teaspoon of salt

2.5ml/ ½ teaspoon of bicarbonate of soda

100g/4 oz softened butter or margarine

50g/2 oz caster sugar

50g/2 oz soft light brown sugar

-(Or for a richer taste, replace with Dark Brown Muscovado sugar)

1 egg, beaten

2.5ml/ ½ teaspoon of vanilla essence

75g/3 oz chocolate chips

Fat for greasing

 

    Method:

  • First, pre-heat the oven to 180ºC/350ºF/gas mark 4. These are for a non-fan assisted oven.

  • Thoroughly grease the baking trays and set aside.

  • Mix the flour, salt, and bicarbonate of soda in the bowl. This is the “dry mix.”

  • In the second mixing bowl, beat the butter or margarine to make it very soft, then add in the sugars before continuing to beat the mixture until light and fluffy. This is your “wet mix.”

  • Beat in the egg and vanilla essence into the wet mix.

  • Add the chocolate chips to the dry mix.

  • Combine both mixtures to make a light, moist cookie dough.

Mixing cookie dough

Side note:

  1. At this point, it may be preferable to wrap the cookie dough in grease proof paper and store in the fridge for baking later.

  2. Cooling it lets the dough relax, like in a lot of baking, which depending on taste, can make your cookies more delicious.

  3. A long sausage shape is the best, because then you can cut your cookie dough into disks, ready to place on baking trays.

 

Method continued:

  • Using two teaspoons, place small piles of cookie dough into the trays, approximately 5cm/2 inch apart to allow them to spread in the oven.

  • Bake for 10-12 minutes until golden

  • Leave to stand for 5 minutes, then cool on a wire rack

  • Enjoy with friends and loved ones, or keep them yourself!

 

Tips:

  1. Don't be afraid to experiment. For my sister's favourite cookies I put in 75g/3 oz of very salty cashew nuts in with 75g/3 oz of milk chocolate chips. 

     

    Salted Cashew Nuts
  2. 2.5ml/ ½ teaspoon of chilli added to your recipe can spice up a traditional biscuit.

    Chilli and Chocolate

     

  3. Please don't melt the butter or margarine in the microwave before hand! It changes the flavour, and when melted to liquid the dough is left with an entirely different texture and consistency. Allow some time to leave it to soften out of the fridge before baking.

  4. Cookies continue to cook themselves when out of theoven due to the heat retention quality in liquids and semi-liquids. Take them out before you think they're completely done, and they'll be delicious and chewy.

  5. Alternatively, let them turn golden brown in the oven for a crunchier cookie.

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Comments

Aug 26, 2011 1:39am
Introspective
Delicious! I've never thought about adding chili to a chocolate chip cookie recipe; sounds interesting.
Aug 26, 2011 3:52pm
MamaEarth
Since my father's stroke his taste of sense and smell were greatly impaired. We had to get creative and he likes the kick the chili has, so win win I guess!
Aug 29, 2011 2:53pm
Lynsuz
Awesome!!!! Love the easy 30 minute kind of recipes.
Aug 29, 2011 3:04pm
MamaEarth
Me too! I like altering recipes I find online or in books to make them easy and quick as possible. We're competing with microwaves and ready-meals, people! Thanks Lynsuz :)
Aug 30, 2011 5:50pm
MomWhoWrites
Oooh, those cookies look so yummy! I am not sure I'd add the chili but have a feeling that my old man is going to make me try it anyways :) I love that you throw in the "other options/additions" like the Muscovado sugar, chili and cashews. It really helps cover all the different "tastes".

If you keep posting recipes like this - between you and Lynsuz- my family is going to be spoiled and full.
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