Easy Chocolate Chip Cookies Baking Recipe

Hello again,

Today I just really felt like making some cookies. I’ve only actually made my own cookies once before and they spread all over the baking tray – I basically ended up with a tray of cookie dough. It still tasted nice, but it was far from the 12 perfectly round cookies that I thought I was going to have baked.

For these cookies I found a recipe online as a guideline but changed the amount of almost every ingredient because I don’t like using sugar in baking. Although this recipe still has a lot of sugar, it has about half as much as the original recipe told me to put in.

I also discovered that if you leave the cookie dough in the fridge for a few days in a sealed container, when you take it out it’ll taste just like the cookie dough chunks that Ben & Jerry’s put in their ice cream. There’s an idea…

Ingredients

• 270g self-raising flour
• 185g soft brown sugar
• 15g caster sugar
• 175g unsalted butter
• 2 small eggs
• 1 tablespoon of vanilla extract
• 175g chocolate chips

Steps

Cream together butter, brown sugar and caster sugar

I put the oven in the microwave a little bit until it went down to room temperature so it would mix with the sugar easier than it would if it came straight out of the fridge. I used my electric mixer because I doubt a hand whisk would’ve mixed it all together well.

Add eggs and vanilla extract

Again, using the electric mixer.

Sift in flour

Because there’s such a lot of flour I added a little bit at a time so I could see if the mixture was looking too dry or too soggy. I didn’t want to put all of the flour in at once and realise that I’d put too much in and it also makes it easier to mix together when you add it in stages.

Add chocolate chips

The recipe told me to use 325g of chocolate chips so I bought three packets of them, which gave me 300g. I ended up using less than two packets because it seemed like there was way too much chocolate in the mixture. Also, the mixture already contained quite a lot of sugar by this point so I didn’t want to add too much chocolate. Surely that would’ve been sickly?

Preheat the oven

I preheated mine to 170 degrees because that was the rough number that the recipes I looked at online gave me.

Cool the dough 

I ended up leaving mine in the fridge for nearly an hour because I was waiting for my boyfriend to come so I didn’t have to leave the cookies baking in the oven by themselves. However, I’m sure about 15 minutes is fine. Also, I saw some recipes that didn’t say anything about cooling the dough, so maybe it’s fine to just put them straight in the oven…

Cook the cookies!

I ended up cooking mine for 15 minutes because when they come out of the oven, you can eat them when they’re warm or soft. Then, when they’ve cooled down, you can eat them when they’re crumbly. The first batch I put in made quite thick cookies as I rolled the dough into perfectly round balls so they only spread a little bit. With the second batch, I pressed them down so they were a little thinner. The thinner ones are definitely better if you want to dunk them in tea.

Thanks for reading!