Homemade Chocolate Chip Cookies
I recently bought an amazing cookbook called American Pie. Its really great because it has all sorts of recipes for American baking goods, but with the metric system measurements – something that can be a little difficult to find when looking for real authentic American recipes. The book is written by two American ladies who live here in Denmark, which is perfect, because they know exactly where to buy the best ingredients and also have tips for great alternative ingredients.
The first recipe I have tried from the cook is for chocolate chip cookies. And they turned out great. I am sitting with a plate of them next to me as we ….well write…and I’m pretty sure, they will be gone by the time this post is done.
240 g of wheat flour
½ tsp of baking soda
½ tsp of salt
170 g of unsalted butter, room temperature
115 g of sugar
200 g of light muscovado sugar
1 tbsp vanilla essence
1 egg yolk
350 g of dark chocolate chips/ or chopped chocolate
Sift the flour, baking soda and salt in a bowl. Set a side.
In a large bowl, whisk butter with sugar and light muscovado sugar until its well incorporated. Add vanilla essence, egg and egg yolk and whisk till you have a light and creamy mixture.
Now add the flour mixture slowly and whisk until the batter comes together.
With a large spoon, add the chocolate chips into the batter.
Wrap the bowl with plastic wrap and put in the fridge for an hour (2 days max)
Pre heat the oven to 165 degrees C.
Line a baking tray with greaseproof paper.
Use a spoon or ice cream scooper to drop cookie dough onto the sheet. Make sure there is about 5 cm between each ball.
Bake for 15 to 17 minutes until the edges are light golden.
Let the baked cookies rest on a rack to cool.
I also bake a giant cookie for one of Sillas’ nephews who turned 7 recently. I made one large ball with the cookie dough, about 8 cm tall and wide and placed it in the middle of a baking tray. I baked it for about 20 minutes.