It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one. For here’s the thing: you’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter.
It’s not. It’s never difficult to make, just difficult to get right. I may be picky, but to my mind, or my mouth, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too.
For US cup measures, use the toggle at the top of the ingredients list.
INGREDIENTS :
3 STICK BUTTER
3 large eggs
1 cup brown sugar
1 cup white sugar
2 tsp Baking soda
3 cups white flour
1/3 cup vanilla extract
200 g chocolate chips
1/4 tsp salt
HOW TO MAKE THESE DELICIOUS COOKIES:
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, cream together the butter, white sugar, and brown
sugar until smooth.
Add eggs and vanilla and beat till light and fluffy.
Dissolve baking soda in hot water, Mix flour, salt
then add chocolate chips and nuts if you want
USE A SMALL COOKIE SCOOP.
Cook 8- to ten minutes, until lightly brown.
ENJOY.
