Wednesday, October 19, 2016

Wednesday's Bake: Personalized Chocolate Chip Cookies

As a mother of five I have made A LOT of chocolate chip cookies. They're the go-to cookie in our house, the after school staple, as well as the usual thing I bake for my husband's weekly visits to school boarding houses. I started with the recipe on the back of the bag of Tollhouse chocolate chips--most people probably know it. But the more cookies I made, the more I tweaked it just a little to fit my own preferences. So today I'm sharing what is essentially a standard recipe... tweaked!

Here it is:

1 cup (2 American sticks, or roughly 225 grams) of salted butter (lots of recipes call for unsalted butter, but I find unsalted butter makes everything taste disgusting. So.)

1/2 cup golden caster sugar (calls for white granulated--this is what I prefer)
1 cup light brown sugar (The original recipe calls for 3/4 cup of each sugar, but I prefer my cookies to have a slightly carmelly taste to offset the chocolate chips)

2 and 1/4 cup flour (I err on having slightly more flour than slightly less)
1 tsp baking soda/bicarbonate of soda
1/2 tsp salt (I used to make the cookies without salt, but I do find they need the slightest edge of saltiness for flavour)

2 eggs
2 tsps vanilla (that's double the recommended vanilla--I like the taste!)

1 and 1/2 cups chocolate chips (recommended 2 cups, but I prefer a bit less)

The Method:

Cream butter with sugars, add eggs and vanilla, and then add flour, salt, bicarb, and finally chips! Bake on an ungreased tray for 10 minutes in a 350/160 oven.

Simple, really, but I do find the little changes make a difference. What about you? Have you 'tweaked' a recipe in some way to suit your preferences? I'd love to hear about it!

1 comment:

  1. Your recipe looks like a perfect one, actually no improvement needed. But I sometimes add peanut butter chips to satisfy my peanut butter craving. Cinnamon is good too.