WARNING : This recipe is not for those watching their waist or intake of calories!!!
It’s been a while since I wrote about desserts which is unusual because I do (as does my partner) have a sweet tooth. It’s time to break my absence from the world of sugar and fat so here goes.
A few years ago, mum went to one of those evening classes run for adults. At the end of the 8-10 week session, they had a bring-a-plate party. I can’t remember what mum took to it but she did come back with a small serviette-wrapped bundle of chocolate chip cookies. She said that she’d taken one bite and decided that it was right up my alley so she’d wrapped up the rest for me. She went one step further and asked the lady for her recipe given how much I liked baking. I love you mum. This recipe remains my only and favourite chocolate chip cookie recipe. The thing I like most about this recipe is that the cookies are actually soft to the bite. This might not be to everyone’s liking but one can’t please everyone !
Without much adieu, let me give you the recipe. The pictures for this lot of cookies were taken as I baked a batch for my partner’s brother and friends who visited us recently.
Ingredients (makes approximately 18 cookies – unless you ate some of the cookie dough in the process):
250gms butter (read WARNING)
1/2 cup brown sugar
2 tablespoons of sweetened condensed milk
2 and 1/2 cups of standard flour
2 teaspoons of baking powder
1 cup of chocolate chips and nuts of your choice, chopped (Picture 2 – I’ve used 1 bar of 70% Dark Lindt, 1 bar of Green and Black’s white chocolate and 1/2 cup of walnuts)
1. Preheat the oven to 180ºC.
2. Add butter, condensed milk and sugar to a heat-proof bowl and place the bowl in the pre-heating oven (picture 5).
3. Once the butter has melted into the sugar and condensed milk, beat the ingredients in the bowl by hand or using a blender until the mixture is thick, pale and creamy (pictures 6 and 7).
4. Place the flour and baking powder in a large bowl (picture 1).
5. Add the chopped chocolate and walnuts to the flour. Toss until they are well coated by the flour. This will make sure they are evenly spread through the cookie and don’t settle at the bottom (pictures 3 & 4).
6. Add the creamy mixture from step 3 above to the flour and chocolate mixture (picture 8).
7. Don’t be shy with this next step. Use your hands to mix the liquid sugar and butter into the dry ingredients to make a sticky, glistening cookie dough (picture 9).
8. Make lime sized balls and place them about 2 inches apart on a lined baking tray (picture 10).
9. Using the back of a fork, press down on all the cookies in one direction. Then hold the fork perpendicular to the line you just made and press again. You should see a grid-like pattern on the cookies (see the inset in picture 11).
10. Bake for 12-15 minutes until the cookies just start to turn brown. With my retarded oven, I had to turn the tray 5 minutes in to make sure they cooked evenly so keep an eye on them.
11. Cookies are best straight out of the oven (picture 12) but will keep for a week quite easily – assuming you don’t have cookie monsters living at home with you 🙂