An added simpleton to the list of bakes on my blog! It doesn't matter though, because the taste of these cookies likened to that of a Marks & Spencer 'fresh out the oven' cookie from their in-store bakery (which they have in every store, in every Marks & Spencer across the UK). They were crumbly around the edges and had so much chew to their bite. I used a double quantity of chocolate chips - one milk and one white, this meant that they not only had that 'chocolate chip' taste but they also held that sweet and kind of new white chocolate cookie taste that is not so familiar to the cookie fanatic.
The recipe is like every other, with a few changes and increased quantities so try it out whilst i jump on a plane to Ireland and have my first alcoholic beverage in the air. I asked my boyfriend why you get drunk on a plane easier earlier, he replied with "high altitude". What a geek.
The Recipe (make most of this one with american cups)
2 cups plain flour
Half tsp baking soda
Half tsp salt
180g butter
1 tbsp vanilla
1 cup soft brown sugar
1 egg
1 egg yolk
Half cup granulated sugar
200g chocolate chips
The Method:
- Preheat the oven to 170 degrees.
- In one bowl sift together the flour, bicard and salt.
- In another bowl cream together all of the sugars and butter.
- Now beat in the vanilla and both the egg and egg yolk until light and fluffy.
- Mix in the egg flour mixture until just blended.
- Pour in the chocolate chips until just incorporated.
- Using a cup, evenly drop the dough onto baking trays at least 2 inches apart depending on the size.
- Bake for 15 minutes.
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