I have been loving Pinterest lately for some new ideas for the kitchen, Easter, learning letters for Mr 4.5 etc there are so many brilliant ideas and inspiration.
Soft, Thick, Chewy Chocolate Chip Cookies
I found these Soft, Thick, Chewy Chocolate Chip Cookies on Pinterest and had to try them. They turned out pretty close to the photo and taste absolutely delicious. In fact, they need to come with a warning because they taste that good you will easily find yourself eating one too many.
They are exactly what they say they are soft, thick and chewy chocolate cookies.
I won’t keep you waiting any longer, here is the fabulous recipe. I modified the method slightly to make it a couple of steps quicker. Also, my white choc chips browned while the biscuits were cooking so I had to take them off and replace with new ones once cooked.
115gm unsalted butter, softened to room temperature
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 Large Egg, at room temperature
1 Tsp Vanilla Essence
1 Cup Plain Flour
1/2 Cup + 2 Tbs Cocoa Powder
1 Tsp Baking Powder
1/8 Tsp Salt
2 Tbs Milk
1 1/4 Cups White Chocolate chips, plus extra for the top.
LET’S PUT IT ALTOGETHER
1. Using either a hand mixer or a stand mixer, place the butter into the bowl and cream for 20 seconds. Add both the sugars and continue creaming on medium speed until light and creamy.
2. Add the egg and vanilla essence and continue beating, scraping down the sides as you go.
3. Turn the beater off and add the flour, cocoa, baking powder and salt. Mix slowly to combine well.
4. Add the milk and chocolate chips and fold through gently.
The dough will be really sticky and needs to be refrigerated for a minimum of 2 hours before rolling into balls. The dough can be refrigerated for up to 36 hours until you are ready to use as well.
5. Once chilled roll 2 tablespoon amounts and place onto a lined baking tray, repeat until all the dough is used. Add white chocolate chips to the top.
6. Bake in a pre-heated 170 degree celcius oven for 12 minutes. At about 10 minutes pull the tray out and gently flatten the biscuits (be careful as they are hot) return to the oven for a further 2-5 minutes.
Once baked place onto a cooling rack.
Store in an airtight container for up to 7 days.
Makes 20 biscuits
Original recipe found here
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