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. I’ve been using this recipe for years, and now I’m sharing it in the hope that it brings you a little bit of rainy day joy!
Recipe adapted from Alice Currah
These chocolate chip cookies are soft in the middle and crispy on the outside.Basically they’re perfect! I’ve been using it for years, but when I moved to the UK I had to adapt it just a bit! It took a little bit of practice but I think I’ve got it down! At least, it’s not failed me yet!
125g unsalted butter, at room temperature
100g granulated sugar
260g dark brown sugar, firmly packed
2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
380g plain flour
330g dark chocolate chips
1. Preheat the oven to 180°C fan (200°C if not a fan assisted oven)
2. In a 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. In a separate bowl, measure out the flour, then stir in the baking powder, bicarbonate of soda, and salt.
4. Add this to the sugar butter mixture in three parts, stirring with a wooden spoon until all ingredients are mixed in.
5. Pour in the chocolate chips and mix until they are evenly distributed.
6. Line a baking sheet with parchment paper. Using a tablespoon measure, scoop out your dough and place it on the baking sheet. Make sure there is enough space between the cookies.*
7. Bake for 8 to 10 minutes**, until the edges are a light golden brown. The middle should still be a little gooey. Remove from the heat and leave to cool. Repeat until all of your cookies are done!
*I usually do 6 cookies on one tray, measuring out 3 trays at a time.
**If you’re baking in a non-fan assisted oven, they may need around 15 minutes. Start at 10 minutes and then keep an eye on them!
I made these cookies for my wedding too and they went down a treat! 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!