Tag Archives: chocolate chip cookies

Chocolate Chip Cookies or if you can’t wait, edible cookie dough


Ice cream or chocolate chip cookies?

Chocolate chip cookies. There are so many recipes and variations! Crispy, chewy, crunchy or soft… This particular one is based on my favourite kind – with slightly crisp edges and a chewy, buttery interior. They are great for keeping in the freezer as prepared cookie dough. I love to eat them warm!

Ice cream or chocolate chip cookies?

As I used an ice cream scoop to portion them out, they were all evenly sized with little effort and ready at a moment’s notice. I often throw in a tray to bake after the dinner roast comes out of the oven. Remember to adjust the oven temperature though. With the even sizing, they bake into perfect round discs for those ice cream sandwiches too.

Since this recipe does not contain eggs, you can safely eat them “raw”, or added into ice cream as edible cookie dough. Think about that next time you are having ice cream 😄

Ice cream or chocolate chip cookies?

Ingredients

  • 250g butter, unsalted and melted
  • 1 cup brown sugar
  • 1 cup caster sugar
  • 1 tsp vanilla paste
  • 3 Tbsp maple syrup (I used Noble, but you can also use golden syrup)
  • 3 1/2 cup plain flour
  • 3 1/2 tsp baking powder
  • 1 cup chocolate drops

Directions

  1. Preheat oven to 180c bake or 160c fan bake.
  2. Line 2 baking trays with baking paper.
  3. Mix all wet ingredients and sugars together in a standmixer, until combined.
  4. Sift in flour and baking powder, mix until combined. The dough should just come together. If not, add up to 2 tbsp of water till it binds. Add in chocolate drops.
  5. Using a small ice cream scoop or tablespoon, place balls of dough on prepared trays and press down lightly with a fork. (Freeze extra on a sheet and transfer to an airtight box for better storage. The picture above features the New World Fresh PODS with a pump to remove air from inside the box. No more lost bags of freezer-burned cookie dough in the freezer!)
  6. Bake for approximately 13-15 minutes, till brown on the edges and slightly puffy in the centre. Cool on trays for 5 minutes before moving to a wire rack to cool completely.

Ice cream or chocolate chip cookies?

Chewy Chocolate Chip Cookies


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What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess. 

How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!

Ingredients

  • 250g butter, unsalted (room temperature)
  • 1½ cup brown sugar (firmly packed)
  • 1 teaspoon vanilla paste
  • 2 eggs, size 8 
  • 2½ cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped up good quality chocolate (into a variety of sizes) 

Directions

  1. Preheat oven to 200c fan bake.
  2. With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
  3. Add the eggs and beat until the mixture is well combined.
  4. Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
  5. Add flour mixture to the stand mixer and mix well.
  6. Stir in the chocolate bits.
  7. Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
  8. Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
  9. Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
  10. Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!

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They are good as ice cream sandwich cookies too!