I can’t say how many different recipes I have tried over the years for chocolate chip cookies in order to find the best one (it has been fun though)!!!
Everyone seems to have their own preference as to how they like them – some prefer them quite soft and cake-like while others like theirs with a definite crunch. This recipe, I think is a perfect combination of both. They always work out perfectly and only last a day or two with our crew with no complaints, except for when they run out 🙂
I always find it very difficult to give cooking times for baking as everyone’s oven differs. What may take 10 minutes in my oven could take 12 in another. I would suggest that if you are making these that you check them after 10 minutes and then extend your timer in 1 – 2 minute intervals depending on how they are doing. The trick is that they will all be uniform in colour and once you see them getting very dark on the edges then you will know they are over-baking.
They will look quite soft when you remove them from the oven but have faith as they will harden – if you don’t get it right the first time then you most definitely will the next!!!
Note: These will also make a lovely gift and would look beautiful gift wrapped in cellophane bags of six each tied with festive ribbon
Makes: 12 – 14 good size cookies
110g Butter, softened
200g Light Brown Sugar
1 Egg, Lightly Beaten
½ Teasp Vanilla Extract
165g Plain Flour
Pinch of Salt
½ Teasp Baking Powder
½ Teasp Bicarbonate of Soda (Bread Soda)
30g Cocoa Powder
200g Mix of Plain, Milk & Chocolate Chips
- Preheat your oven to 190ºC (170ºC Fan), 375ºF or Gas Mark 5. Line 2 baking trays with greaseproof paper
- Put the butter and sugar into your mixer and cream together until combined (it doesn’t need to be light and fluffy just well mixed). Stir in the egg and vanilla extract and mix well – it may look curdled at this stage but just keep mixing and it will be fine.
- Add in the flour, salt, baking powder and bicarbonate of soda along with the cocoa powder and mix until the dough comes together. It will look quite stiff at this stage.
- Finally, add in all of the chocolate chips and mix until well dispersed through the dough
- Divide the mixture into balls of approx 50g each (I like to use my digital weighing scales for this but you could do it by eye leaving each ball about the size of a large walnut shell)
- Place on your prepared baking sheets leaving approx 3 inches between each one – the balls will spread out while cooking
- Bake for approx 12 – 14 minutes. The cookies will have a cracked top and will be very soft. Remove from the oven and leave to cool on the baking trays. They will harden as they cool
Variation: Replace the Cocoa powder with plain flour and the chocolate chips with chopped nuts and raisins
1 thought on “Quadruple Chocolate Chip Cookies”
These look so yummy.