From Scratch: (British) Chocolate Chip Cookie Recipe
Baking is a form of relaxation and maybe even meditation for me. I am no professional but it's something I love doing whether its just for us to have some sweets around the flat or for a special occasion. My passion for baking—without a doubt—stems from my childhood. Growing up it was something my Mom would do with us and we loved it. There's an old home video that always cracks me up when I watch it. I'm 2-years-old and I'm with my two older siblings and Mom making cookies. In the video, I'm fittingly in the background eating the dough. You may say I haven't changed if you are ever in the kitchen with me when I am baking up my own cookies—dough is just too good. I am much more at the forefront of getting involved in the process now though...I guess that's what being an adult means, ha.
Here's a clip of the video when my Mom catches me and I try to laugh it off—how could you ever get angry at that face?
A staple for me has always been good ol classic chocolate chip cookies. My family has a recipe that gets passed around and I used to stick to it without any hesitation but I've moved on to trying some new ones. When we moved to London, we were certain we would only be gone for two years (it's now been past that) so we decided to put some things in storage that we knew we would come back to. Some of those items were things like my KitchenAid mixer or some of Rico's music equipment. We wanted to go with as little as possible to make the move more stress free and we were overly confident that we could give up items that tied into some of our passions for a couple years.
Well, not having something to release energy into—something outside of being an artist—was draining on me. I missed baking. So, for our first Christmas overseas Rico surprised me with everything I would need to make chocolate chip cookies, including a fresh new recipe with British measurements straight from BBC Good Food (I call them my British Chocolate Chip Cookies for this reason). I was excited to give it a try and see how it would go. Honestly, I wasn't sure at first. I was so used to my family's chocolate chip cookies that they tasted odd but the more I make them, the more I love them. I've even confessed that I may never go back to the old recipe. I love that they have a more subtle taste. They don't taste sugary—I'm not a super sugar fan, I like things more subtle or bitter (dark chocolate as an example). These ones are so soft and have a floury taste. Maybe that doesn't make them sound delicious but I promise you that they are. And I'm not one to brag, but everyone that's tried them gets hooked!
Rico and I like having a sweet around and for awhile I was buying cookies from the grocery store to fulfill that. They were fine but I came to realize that it was just silly that I wasn't making my own—this is where I really got back into my love of baking. Now, I make these weekly to make my cookie jar seem bottomless. This time around I double to recipe I've referred to at the end of this post because I have a few friends visiting. We needed enough to go around :)
So let's get started...
First up, prep. Preheat the oven to 190°C and line two baking trays with non-stick baking paper.
Now time for the good stuff! I measure out the muscovado and granulated sugars to get started. Next up into the bowl comes the softened butter. If you're like me and forget to take the butter out in advance or are short on time, the best trick is to dice it up and throw it in the microwave for a couple of seconds. I've also used the trick of putting it in the oven while its preheating to get some heat on it. Be careful not to get it too soft though!
Mix the sugars and butter together until its creamy. I use a hand mixer but ideally would have my KitchenAid. I've also admittedly done this by hand but it takes some arm muscle especially once you get further into the recipe.
Once you have achieved the creamy texture, its time to add in the vanilla extract and crack that egg into the bowl. Nice and easy! This is going to make the mixture become a little more liquid-y as it prepares to take on the flour next.
Now comes what I feel like is the hardest part—the flour. The recipe says to use a wooden spoon but I let my hand mixer continue to do the hard work. As long as you have one with enough power, I don't see the problem with this change out. Up to you of course though! Slowly put the flour in the bowl in stages, though—not all at once. Sieve some in, mix, and repeat. There's no sense in rushing especially if you are using a mixer—the flour with swoop up into your face instead of into the bowl if you put too much in a the same time.
Once that is looking nicely mixed and fluffy, it's time to put the hand mixer away (if you are using a KitchenAid though, feel free to continue with that).
The best part of all and what makes these what they are—the chocolate chips. I fold these in with a wooden spoon. I've tired the hand mixer in the past and it just does not do the job. This is easy enough to do by hand. Make sure the chocolate chops are evenly disputed through the dough. I put a little extra in...just to be safe :)
All right, the dough is ready to be baked! I make balls of dough no larger than 1 inch but tend to stay on the smaller side. It makes it so they are a nice snack size. Place the dough on to the tray at least 1.5 inches apart from one another. Then pop them in the oven once it is preheated and out will come beautiful delicious treats!
As the recipe says, take them out of the over when the edges are golden and the center is still a bit soft. They will continue to bake a little on the tray to firm up before you move them off to cool. While the recipe recommends 8-10 minutes, I've found with my oven that the best cooking time is 6 minutes so feel free to adjust to yours.
150g Salted butter, softened
80g Light brown muscovado sugar
80g Granulated sugar
2 tsp Vanilla extract
1 Large egg
225g Plain flour
1/2 tsp Bicarbonate of soda
1/4 tsp Salt
200g Plain chocolate chips
- Preheat oven to 190°C and Line 2 baking trays with non-stick baking paper
- Put butter and sugars into a bowl and beat until creamy. Beat in vanilla extract and egg. Sieve the flour, bicarbonate of soda, and salt over mixture and mix in with a wooden spoon. And lastly, add the chocolate ships and stir well
- Use a teaspoon to place small mounts of the mixture well apart on the baking trays
- Bake in the oven for 8-10 minutes until light brown on the edges and still lightly soft in the center
- Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.