Cookies

I thought I would make my first recipe one of my favourites and, as I have only worked a half-day today, and the munchies hit me this afternoon, I thought I would share this with you.

I have to admit from the outset, I had an addiction… an addiction to Supermarket cookies.  You know the ones, slight crunch to the outside with a soft, almost brownie centre that simply melts in your mouth… mmm I am drooling just thinking about it.

Well, after realising that they were costing me almost 50 pence per cookie, I wondered if I could make them better myself. 

I think the following recipe is almost as good, if not better, especially as I have created one without the use of eggs because, if you are anything like me, you’ll enjoy eating cookie dough raw as well as cooked.

I have also posted some variations on this recipe, please see my other cookie ideas.

 

Chocolate Chip Cookies

Ingredients:

• 4oz (115g) Unsalted Butter (Softened)
• 4oz (115g) Soft light brown sugar
• 1 generous tablespoon of Golden Syrup (For ease put the spoon in hot water first – the syrup will slide of it easier!)
• 1 tsp vanilla essence
• A dash of milk (about a tablespoon)
• 6 oz (175g) Self-Raising Flour (sifted)
• 4 oz (115g) Chocolate chips (your choice whether milk, dark or white)

You will also need a baking tray and some grease proof paper or baking parchment.

Firstly, mix the butter and sugar together in a bowl until soft and fluffy.

Then mix in the syrup and vanilla essence.

Add half the flour and all the milk to the mixture and blend together.

Stir in the rest of the flour and all of the choc chips (you may need to use your hands at this point, as the dough can be a bit dry, but it will combine together).

Here is the best bit…(although you do need to be patient – if it’s instant munchies you need, then eat some raw cookie dough, otherwise…)

Place all of the dough on a sheet of greaseproof paper or baking parchment and shape the dough into a log.  The diameter of the log depends on how thick you want the cookies to be.  I tend to make the log about 2-3 inches (or 5cm) in diameter.

Wrap the greaseproof paper or baking parchment around the dough and place it in a fridge for an hour or two – it can be kept in the fridge for upto a week!

When ready to bake the cookies…firstly, before you take the cookies out of the fridge, pre-heat the oven to 170C (or 150C for fan assisted) or Gas Mark 4.

Get yourself a baking tray ready BUT DO NOT GREASE THE BAKING TRAY.  LEAVE THE BAKING TRAY AT ROOM TEMPERATURE and place a sheet of grease proof paper on the tray!

When the oven has reached the desired temperature..take the log of dough out of the fridge and slice circles of dough off the log as you need it.  I tend to cut about 0.5 inch (1cm-1.5cm) slices off the log.  

Place these slices on the tray and put in the oven for 8 minutes. (I have tried baking mine for a little longer and then become too crunchy on the bottom and lose that brownie-like texture.)

After 8 minutes take the cookies out of the oven. (The cookies may look under cooked, but they continue to cook whilst cooling!)

Keep the cookies on the baking tray for TWO minutes.

After two minutes, put the cookies on a cooling tray.  They are now ready to eat.

Enjoy! 

If you liked these or would like to try lemon, raisin, double chocolate cookies, then try these alternatives.