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!
- ½ tbsp cornflour (cornstarch)
- 1 tbsp water
- 90g (3.2oz) unsalted butter, softened
- ⅓ cup brown sugar, lightly packed
- ⅛ cup raw sugar (or white sugar)
- 1 tsp vanilla essence
- 1 cup plain flour
- 1 tsp cornflour
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- ½ cup choc-chips of choice
- Preheat the oven to 180°C/360°F (fan-forced 160°C/320°F). Line a baking pan with baking paper.
- Whisk together ½ tbsp cornflour and 1 tbsp water until combined.
- 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.
- Sift in flour, cornflour and bicarb soda. Add salt and beat once more until combined.
- Add chocolate chips and mix together with a wooden spoon until well combined.
- 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.
- 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.