Classic Chocolate Cookies

Well it’s been a long time my blogging friends, there has a been a lot of business in the Bell household, and incredibly exciting news, we have bought a house! I still bounce up and down like a maniac when I think about it, despite moving in in December.  We were at the stage like a lot of 20 somethings when it seemed that the house buying dream was out of reach but here we are in our own patch of County Durham, beautiful.

I’ve always dreamed of having a vegetable patch, and having previously lived in a fourth story flat that wasn’t really possible, but now I have a garden and we have installed a greenhouse, all that remains is the get digging.  I hope to keep you posted of my gardening exploits soon.

Anyway onto the chocolate cookies.  It’s the end of our half term holiday, and the thoughts of work on Monday whilst bearable are disappointing  so with the hope of improving the end of holiday mood, I have knocked up a batch of husband pleasing chocolate chip cookies.  I like to eat mine whilst watching a movie, reminds me of being a teenager again, the husband likes to eat his whilst saving the world  from zombie hoards – each to their own I suppose.

I promise you this is a foolproof recipe, and it’s certainly a favourite for us.  Every time they are chewy and delicious, just like they should be.  Cookies are amazing, like many other goods you can pop a load of nice tasting things into the mixture and they turn out really well.  I like to go with the traditional chocolate chip.  I recommend you chop your own chocolate in order to get a good size chunk.

  • 150g Butter or Margarine
  • 80g Caster Sugar
  • 80g Light Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 1 medium Egg
  • 225g Plain Flour
  • 1/2 teaspoon Bicarbonate of Soda
  • 150g Chocolate chopped into chunks

Turn your oven to 180ºC, make sure your shelf is in the middle of the oven, and line a baking sheet with grease proof paper.  You’re ready to go…

To make the mixture, beat the sugar and butter until light and fluffy, then mix in the vanilla extract before beating in the egg.

Fold in the flour and bicarbonate of soda, I don’t bother to sieve the flour, I find that folding works just fine.  Keep combining, even if it looks like it isn’t come together it suddenly will.  Once the mixture is together, add in the chocolate chunks and combine until the chocolate chunks appear to be spread through the mixture evenly.

Chopped Chocolate Chunks

Using a teaspoon as a guide, drop blobs of cookie dough onto the grease proof paper leaving space around the cookies.  I have quite a large baking sheet and I find that 8 blobs is just enough so that the cookies don’t all merge and become a giant cookie mess – however nice that may sound.

Bake in the oven for about 8 minutes, the edges should be just becoming golden.

Using a palette knife transfer the cookies to a wire rack and allow to cool for as long as you can keep prying hands at bay.

You can store the cookie mixture in the fridge for about a week in an airtight container, or you could freeze the mixture in small batches or cookie shapes ready for baking.

Enjoy as is, or to be rather indulgent with ice cream and hot chocolate.

Sorry it's a bit blurry

Sorry it’s a bit blurry

I hope that they are good enough to make the cookie monster proud!

For alternative fillings why not try adding hazelnuts, or pistachios.  White chocolate chunks would make a sweeter option, I prefer plain chocolate however.  Experiment and make them your own.


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