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Chocolate chip cookies

Dark chocolate chip cookiesLately, our love for all types of homemade cookies is growing rapidly (as are our waistlines, unfortunately). Although we honestly have no explanation for this… in fact we should be slimming down! Anyway, weird things happen. Coming back to our addiction to homemade cookies and looking for an explanation, might be due to the newly discovered ease to put up some cookie dough in just few minutes, refrigerate it and then bake when in the right mood. And there are very few things that beat the smell of freshly baked cookies on a midweek morning.

As I said earlier, even without a particular reason, we are so enthusiastic to try every bookmarked cookie recipe out there. And the time to try the all time favorite chocolate chip cookie finally came. The recipe we tried is adapted from NancyCreative (and this one is based on Nestle® Toll House® recipe).

As usual, we tried few variations before publishing.  The only change we’ll keep is reducing the quantity of baking soda to ½ teaspoon. We also loved substituting the milk chocolate chips with chopped dark chocolate. The one we used was with orange peel and it was absolutely lovely! If you decide to try it, omit the vanilla extract and use regular granulated sugar instead of brown muscovado sugar.

Milk chocoloate chip cookiesMakes 36 – 38 regular sized cookies

Preparation time: 10 minutes
Baking time: 12 minutes

Ingredients:

2 ¼ -2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
120g (1 cup) butter, softened
140g (3/4 cup) granulated sugar
100g (3/4 cup) packed brown muscovado sugar
1 tsp vanilla extract
2 large eggs
200g (1 ¼ cup) milk chocolate chips
100g (1 cup) sliced almonds (or other chopped nuts)

Method:

In a bowl combine flour, baking soda and salt.

In a large mixing bowl beat together butter, two types of sugar and vanilla extract until fluffy. Add eggs, one at a time, incorporating them well. Gradually add the flour mixture until combined.

Stir in chocolate chips and nuts.

Refrigerate for 30 minutes or more, until the mixture is firm.

Using rounded tablespoon drop dough piles onto ungreased baking sheets. Bake in preheated on 190°C/375°F for 11 – 12 minutes, until golden brown. To ensure even baking, switch the baking sheets from top to bottom halfway through the baking time.

Cool on baking sheets for  few minutes and then transfer to wire racks to cool completely.

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