Recipe || Rainy Day Chocolate Chip Cookies

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Rain, rain, go away…

I was sitting at home one Sunday recently and it was absolutely pissing it down outside.  I love a good rainy day, me, especially when I can stay inside all warm and cozy. This particular Sunday though, the weather made me crave two things. First, a grilled cheese sandwich, and second, some chocolate chip cookies. I don’t know what it is about smelling cooking baking in the oven, while it rains outside… but it instills areal sense of happiness. So I bundled up, grabbed my umbrella, and went out to get ingredients! There is nothing more perfect than a freshly backed batch of chocolate chip cookies, especially on a rainy day!

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The best thing about this recipe? You can adapt it a bit based on your own personal preferences. I’ve had to adapt it myself until I got it just right! They’re just so tasty! Mr. Actually has the tendency to grab one when they’re fresh out the oven and still all gooey inside. Heaven!

And now on to the recipe![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Rainy Day Chocolate Chip Cookies

Ooey-gooey and oh so good! The perfect thing to bake on a dreary rainy day!

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Ingredients

225g unsalted butter, cold

100g granulated sugar

250g light brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon bicarbonate of soda

1 1/2 teaspoons baking powder

3/4 teaspoon fine sea salt

350g plain flour

325g chocolate chips or chunks*[/vc_column_text][vc_separator el_width=”60″ css=”.vc_custom_1580399773992{padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_text]

Directions:

1. In a bowl, mix together the flour, baking powder, bicarbonate of soda, and salt. Set aside

2. In a large bowl, cream together the butter, sugar, and brown sugar until it is nice and fluffy**. Beat in one egg at a time, and then add the vanilla. Mix until all the ingredients are incorporated.

3. Add the flour mixture bit by bit, mixing with a wooden spoon until fully incorporated.

4. Pour in the chocolate pieces and mix until they are evenly distributed.

5. Line a baking sheet with parchment paper. Using a heaped tablespoon measure, scoop out your dough and place it on the baking sheet. Use your fingers to shape it into an oblong shape, so they’re nice and tall (about 3-4cm). Fill up the tray until all the dough is gone.

6. Place the cookie dough in the freezer for at least 1 hour. They’ll be good in the freezer for a while so once the hour is up, you can put the cookie dough in a container to keep.

7. When you’re ready to bake, preheat the oven to 175°C fan for 15 minutes. On a lined baking tray, place 6 cookies, and bake for 11 minutes, turning the tray after 6 minutes, so they get an even bake. If you prefer them crunchier, bake for another 1 to 2 minutes after turning.

Notes:

*I’ve used milk chocolate and dark chocolate for these and both are great. Milk chocolate tends to be a bit sweeter. I’ve also used chocolate chips, but regularly use chocolate bars I’ve chopped up as you get more pockets of gooey chocolate that way!

**The butter should be cold, not room temperature. It’s best to cut the butter into small cubes, and use a mixer, or rub the butter into the sugar until it comes together.[/vc_column_text][/vc_column][/vc_row]