It was a nice sunny day today, the temperature was around 18 degrees centigrade and yet i was bored ( hubby wasnt home). I have played with Shadow and walked longer than we used to but still feel lonely and grumpy. Then i decided to bake something, something sweet, simple and doesn't leave many dirty dishes (lazy hehe).
Hubby loves Nigella´s Totally chocolate chip cookies (TCCC) and i have been making these cookies many times. This time i will just make Chocolate chip cookies (CCC), it still comes from Nigella´s recipe. Hubby loves them both but for me, i love CCC better.
Chocolate Chip Cookies
Adapted from KITCHEN: Recipes From The Heart of The Home by Nigella Lawson
Ingredients:
150 gr soft unsalted butter
125 gr soft light brown sugar
100 gr caster sugar
2 tsp vanilla extract
1 egg, fridge-cold
1 egg yolk, fridge-cold
300 gr flour
½ tsp bicarbonate of soda
1 x 326g packet of milk chocolate morsels or choc chips
1 x large baking sheet
Method:
1. Preheat the oven to 170C/gas mark 3. Line a baking sheet with baking parchment.
2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
4. Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.
5. Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.
6. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.
Make Ahead Note: The cookies can be made up to three days ahead and stored in an airtight container. Cookies will keep for a total of five days
