Chocolate Chip Cookies
This podcast is all about America’s favourite cookie, and one beloved the world over. Join us as we take a closer look at this ooey, gooey delight, and have fun baking the recipes below.
Mrs. Wakefield’s Original Toll House Chocolate Chip Cookie
Ingredients
2 1/4 cups (306g) plain flour
1 tsp salt
1 cup (225g) softened unsalted butter
3/4 cup (150g) light brown sugar
3/4 cup (150g) white sugar (we use granulated sugar)
2 eggs, beaten
1 tsp baking soda
1 tsp hot water
1 tsp vanilla
2 cups (340g) semi sweet chocolate chips
1 cup (150g) chopped nuts (optional)
Method
Heat oven to your biscuit temperatute - 160C in our ovens
1) Cream butter and sugars.
2) Add the beaten eggs and mix
3) Dissolve the baking soda in the hot water, and add to the mix
4) Sift the flour and salt into the butter mixture
5) Stir in chocolate chips, vanilla (and nuts if using)
6) Chill the dough
7) Drop a tablespoon’s worth onto a lightly greased (or lined) baking tray.
8) Bake for 12 - 15 minutes, until cookies are slightly brown at the edges
Chewier Chocolate Chip Cookies
270g plain flour
170g softened unsalted butter
225g soft brown sugar
50g caster sugar
1 egg beaten
1 additional egg yolk beaten
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla essence
340g chocolate chip cookie
Method
(as above)
Crispy Chocolate Chip Cookies
205g plain flour
115g softened unsalted butter
50g soft brown sugar
100g caster sugar
1 egg beaten
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla essence
250g chocolate chip cookie
Method
(as above)
