The Baker Monkey Presents:
Chocolate Chip Cookies
This time, featuring chewey chocolate chip cookie happiness – and not from a packet or anything! I’m a genius, you know.
INGREDIENTS 2 cup standard flour; 1/2 teaspoon salt; 3/4 cup melted butter; 1 cup brown sugar; 1/2 cup white sugar; 1 tablspoon vanilla extract; 1 egg; 1 egg yolk; 2 cups chocolate chips.
PREHEAT oven to 165°C.
IN a medium bowl, melt your happy butter (it comes from happy cows, you see) – I did it in the microwave, you can do it how you like.
INTRODUCE brown sugar to the bowl.
ADD the white sugar.
CREAM the sugar and butter together nicely, aye.
HERE comes the vanilla, once this goes in things start to smell gooooood. 🙂
EGGS is the good, don’t you know?.. Anyway, this is the ‘1 egg yolk’, directly preceeding it was the ‘1 egg’. Bloody weird stuff, putting in one egg and one egg yolk, but that’s the way it goes.
MIX it all up again, get those eggs and vanilla well in there.
SIFT in the flour & salt, you could add 1/2 a teaspoon of baking soda here as well, if you like.
NOW you’ve gently mixed that in, it’s actually starting to look like cookie dough, and about time too.
ADD the chocolate chips and mix a bit more. Don’t mix too much, just enough.
ADD dollops of cookie dough to a nicely greased (or paper lined) baking tray. I put about 1/4 cup of dough into each dollop. Don’t put them too close to each other, they spread out and settle as they cook.
SHOVE the damn tray into the oven, in my case it was two trays.
KEEP the dirty greasy bastards in there for about 15 to 17 minutes, or until the edges are lightly toasted.
COOL the cookies off a bit, you might be tempted to munch down on the sweet smelling babies, but you should let them cool off at least a little bit. You know they’re 165°C in there, right?
DEMAND that your official cookie tester officially tests the cookies.
BASK in the glow of your flatmates appreciation for sharing your wonderful baking skills with them.