Dessert Food

Choc-chip cookies

18 July 2012

I decided to attempt the first type of biscuit on my extensive cooking to-do list – the Best Ever Chewy Chocolate Chip Cookie. I was planning to make them for a friend’s party next week, but I thought I’d better make them today, because a) if I didn’t I probably would have eaten the packet of chocolate chips I had just bought; and b) tomorrow is the last day before Ramadan and I wanted to bring something in now as it will be a whole month without food at my work.

I made a few adjustments as I only had half a cup of chocolate chips and the recipe asked for one cup (but don’t chocolate chips come in one-cup sized bags? Uhh… no… no they don’t…) Also with only one day before Ramadan I didn’t want to make 30 cookies for 10 employees. So it all worked out well.

The recipe also called for one egg and as I was halving the recipe, and I don’t really like eggs, I decided to attempt to make an egg substitute. So behold, my egg-free cookies, with a to-die-for and safe-to-eat cookie dough to match!

Choc-chip cookies
Yields 16
  1. ½ tbsp cornflour (cornstarch)
  2. 1 tbsp water
  3. 90g (3.2oz) unsalted butter, softened
  4. ⅓ cup brown sugar, lightly packed
  5. ⅛ cup raw sugar (or white sugar)
  6. 1 tsp vanilla essence
  7. 1 cup plain flour
  8. 1 tsp cornflour
  9. ½ tsp bicarbonate of soda (baking soda)
  10. ¼ tsp salt
  11. ½ cup choc-chips of choice
  1. Preheat the oven to 180°C/360°F (fan-forced 160°C/320°F). Line a baking pan with baking paper.
  2. Whisk together ½ tbsp cornflour and 1 tbsp water until combined.
  3. Cream butter and sugar in a bowl with electric beaters until light and fluffy. Add cornflour/water mixture and vanilla and beat again until combined.
  4. Sift in flour, cornflour and bicarb soda. Add salt and beat once more until combined.
  5. Add chocolate chips and mix together with a wooden spoon until well combined.
  6. Scoop tablespoonfuls of the cookie dough mixture onto prepared pan, flattening slightly as you go. Keep a reasonable distance between cookies as they will spread.
  7. Pop the tray into the oven for 10 minutes. Let them cool before eating. I recommend putting them in the fridge to harden a little.
Adapted from Apple A Day
Adapted from Apple A Day
niveous moon

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