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Chocolate Chip Cookies

September 3, 2013

After Midnight

My partner was back and I wanted to celebrate how much I appreciate his company.  He loves a treat with his tea and so after midnight I made him some chocolate chip cookies.  The room smelt incredible and they tasted more comforting than the ones at the supermarket.  Cooking just after midnight is so amazing.  It is my way of saying I’m grown.  My way of acting deviant and making the most of my free time.  I used sweet chocolate chips and added a pinch of salt to balance the flavour.  These were probably the best cookies I had ever made.  The dough was annoying but it was worth the effort.

This recipe was adapted from Good Housekeeping Magazine (July 2013).

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125g butter (melted), 175g golden granulated sugar, 1 egg, 1/2 tsp salt, 1 1/2 tsps vanilla extract, 250g plain flour, 1/2 tsp bicarbonate of soda, 100g chocolate drops.


1. Beat the butter and the sugar together.
2. When mixed well together add the egg.
3. When the egg has been beaten in add the salt and vanilla extract.
4. Mix in the plain flour and bicarbonate of soda.
5. When mixed well add the chocolate drops and use your hands to form a dough.
6. Prepare baking trays and pre heat the oven to 160 degrees C.
7. Form the dough into cookie shapes and place on the baking sheet.
8. Bake for 25 – 30 minutes or until the cookies rise and become golden brown.
9. Leave to cool before 10 minutes before serving.

Saffy’s Chocolate Cookie Tips:

1. Try two types of chocolate for an intense chocolate taste.
2. When using dark chocolate  grate a little orange zest into your dough.
3. When using a liquid fragrant addition use small quantities as rose water and lavender can be quite powerful if added in large quantities.
4. Do not place the cookies too close together when baking.
5. Do not worry too much if the cookies are at first soft when they have finished baking.  They will become harder once they cool.


From → Baking, Snacks

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