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Choc chip cookies with crunch

Tuesday, 4 February 2014
There's something satisfying about enjoying a biscuit (that's English for cookie) you've made yourself. I mean apart from the distinct advantage of being able to nibble the dough before it's baked, or breaking a warm biscuit fresh from the oven in half to see how they've turned out; it's more than just knowing exactly what's gone into them too. Baking is done with love. I've never been angry and thought 'right, what I'm going to do now is bake some damn biscuits'. I may have wanted to eat one, stuff my face with them! But make them? Nope, that is for happy days. 

So when I take ten minutes to sit down with a cup of tea and eat my homemade biscuits I remember the fun I had making them; Bella & Bear's delighted squeals as they smooshed their little hands into the dough, the yummy noises as they licked their fingers and scraped the bowl clean.


You will need:
2 & 1/4 cups of plain flour
2 large eggs
1 & 1/4 cups of unsalted butter at room temperature
1/2 teaspoon of baking soda
1 & 1/4 cups granulated white sugar
3/4 cup of light brown sugar
2 teaspoons of vanilla extract
1 teaspoon of coarse salt
1/4 cup of water
2 cups of chocolate chips

Preheat your oven to 180ºC (350ºF)

In a mixing bowl combine the butter and both sugars until they are pale and fluffy. If you have an electric mixer use the paddle attachment, if not a handheld electric whisk is fine. On a slow speed add the salt, vanilla extract, eggs and water. Continue to whisk until it becomes a paste then add the flour to the mixture. When it has just combined stir the chocolate into the dough with a spatula.

On a baking tray lined with parchment paper drop heaped tablespoons of dough at least two inches apart (they spread in the oven). Bake the biscuits for up to 25 minutes, rotating the tray mid-way through will ensure an even bake. If you like a slightly chewy centre reduce the baking time to about 18 minutes.

Remove from the oven and after a couple of minutes transfer to a cooling rack until completely cooled. Sometimes I like to cut a little slice out of the biscuit as it's cooling so that I can serve them balanced on a tea cup. Keep in an airtight container for up to a week… they never last that long!


2 comments

  1. Replies
    1. Me too! That slight molasses taste and the way it deepens the colour. Yummy x

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