Here in the UK we’ve now been in Lockdown for a couple of weeks. Normal is no longer normal, this is a new normal…..I suspect one of many new normals to get used too. Some people are scared, some people are taking it in their stride, and if doing a weekly Facebook Live can take peoples minds off things while they go off and bake, it’s the least I can do. So…..get your pinny on, get the oven on and lets bake some Chocolate Chip Cookies.
The key to a good chewy cookie, is the butter and the sugar. Real butter is the only way to go in a cookie. Don’t try and make cookies with a spread as there is just too much moisture in it. Real butter will add richness, but most importantly, when chilled before baking will add structure and won’t just run all over the baking sheet.
Light Brown Sugar is another key ingredient in cookies. It gives that lovely caramelly flavour and melts down to a delicious gooey texture. Then bakes and crisps up on the outside before the cookie can spread too much, which means you get a lovely soft, chewy centre.
I always chill my cookies for at least an hour, but to be honest the longer the better, and if you can leave them overnight then you’ll get the best results.
I sandwiched my Chocolate Chip Cookies together using Buttercream, and then rolled them in sprinkles…..I thought the word could do with a few Unicorn Sprinkles right now! You can find my Perfect Buttercream Recipe here.
These were made for a Facebook Live on 26.3.20, one of the first weeks of the Covid-19 Lockdown.
Chocolate Chip Cookies
- 170 gms Soft Brown Sugar
- 125 gms Butter
- 1 Egg
- 200 gms Plain Flour
- 0.25 tspn Bicarbonate of Soda
- 100 gms Chocolate Chips
- Cream together the Sugar and Butter
- Add the egg and beat in
- Sift the flour, baking powder and salt togeth and mix into the rest of the ingredients until you have a thick dough
- Lastly Mix through your chocolate chips
- Divide your cookie dough in 12 balls, or 24 smaller balls if you want smaller cookies
- Chill for at least 1 hour
- Preheat your oven to 180c, 350f or Gas Mark 4
- Space out the chilled dough balls on a baking sheet, making sure you leave space between them because they're going to spead when they bake
- Bake for 10 to 17 minutes, depending on how big you made your cookies
- When they are golden brown they should they should be ready
- Once out of the oven allow your cookies to cool for at least 10 minutes before transferring to a wire rack
- Decorate if you like, or just enjoy as they are
For more recipes visit The Daisy Cake Cookbook or follow me on Facebook for more Live Bake Alongs.
Please email your photos of your own bakes, I’d love to see them and include them on my Facebook Feed Weekly Collage. Contact me here.