At my primary school, we often had a day or week where a particular country was the focus. One year was the United States and in the newsletter that came around there was a recipe for Chocolate Chip Cookies. As the recipe is for the most ridiculously good Chocolate Chip Cookie, since then it has been the only version that has ever been made in my family. As they say, if it ain’t broke, don’t fix it!
The first step in making the dough is to cream the butter and brown sugar until it is light and fluffy. Add the vanilla and milk and beat until combined and then blend in the egg.
Add the flour and mix until a stiff dough forms.
Now add the chocolate chips. The recipe only calls for 1 cup, but I tend to ignore this and add close to 2 cups as I do love my chocolate.
The dough is delicious to eat at this point, but it is a little naughty given the raw egg, so drop tablespoon sized balls of the mixture onto a lined baking tray. I have a few different sized ice cream scoops that I use when making cupcakes and I use the smallest of these for cookies to get them all the same size.
The baking time will depend on your personal preference as to how you like your cookies, as well as your oven. As a general guide 8-10 minutes will result in a soft cookie and 11-13 minutes will be a crisp cookie. I like mine to be a little crunchy around the edge, and nice and gooey in the middle.
Once cooked, let them cool (if you can) and enjoy with a nice cold glass of milk!
One of the blogs I follow, 52 Kitchen Adventures, has created the #3CChallenge, or The Chocolate Chip Cookie Challenge, where you can post pictures or links to your favourite cookie recipe and share with others. I cannot wait to see what everyone else comes up with as I have enjoyed the guest posts already, especially the Chocolate Chip Cookie Cupcakes by the author of another one of the blogs I follow, the Cupcake Project.
| Servings |
cookies
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- 170 g butter
- 1 1/4 cups brown sugar
- 2 tbsp milk
- 1 tbsp vanilla extract
- 1 egg(s)
- 1 3/4 cups self-raising flour
- 1 cup chocolate chips minimum
Ingredients
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|
- Cream together the butter and brown sugar until light and fluffy.
- Beat in the milk and vanilla.
- Incorporate the egg.
- Add the self raising flour and mix until a stiff dough is formed.
- Stir in the chocolate chips.
- Drop tablespoon sized balls of the mixture onto a greased or lined baking tray.
- Bake at 190°C for 8-10 minutes for a soft cookie or 11-13 minutes for a crisp cookie.
There’s something about school recipes…simple and delicious. My mother still makes the pumpkin muffin recipe for Thanksgiving that my brother brought home from preschool when he was two. Your cookies look delectable.
Thanks Hannah! It’s nice to hear a school recipe has become part of your family as well. They certainly have longevity!
It sounds like this recipe is a winner – it’s impressive that you’ve been using it since primary school! I love all your step by step photos, especially the action shot as they bake in the oven. They really tell the story of baking cookies!
Thanks for participating in the Chocolate Chip Cookie Challenge! Can you link the graphic to this post: http://bit.ly/QBNJJX. That way, your readers can click through and see the other chocolate chip cookie recipes. Thanks Cathi!
Oops, please ignore the request in my comment above – I see that you linked to my post in your text. Sorry I missed that at first read!
Thanks Stephanie! The oven “action” shot is my favourite of the post.
I have updated the link on the picture as well as in the text to the new post showing the link-up. You have received some great submissions!
self raising flour is the same as all-purpose flour right?
Hi. Not quite as self raising flour has baking powder and salt added to the flour. The general ratio is 1 cup all purpose flour, 1 to 1.5 tsp baking powder and 1/2 tsp salt. Hope this helps!
I am always on the hunt for a good chocolate chip cookie recipe and these look perfect! Thanks for sharing! A new follower! I would love for you to visit me and join my site as well!
riversrecipereview.blogspot.com
These look so good! Thank you for sharing this at my Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse
Thanks for linking in to Food on Friday. Have a great week.
These look dee-lish! I think I’ll surprise my hubby and make them today! Thanks much!
I made these this afternoon and my hubby loved ’em! I also shared some with a neighbor. Thank you!
Yum! My kids love making cookies with me 🙂 Would love for you to share this at what i am eating http://www.townsend-house.com/2013/03/what-i-am-eating_15.html
oh I love cookies!
two great recipes I picked out from the blog hop to see and they are yours!
Not a good recipe. Flat, tasteless, and incorrect measurements for anyone in the states who must try to convert grams to cups and celcius to farenheit. Honestly one of the worst tasting cookies I’ve ever had.
Hi Ann. So sorry that you did not like this recipe but I appreciate the feedback. I just wanted to share a website I use a lot given I am in Australia and have to constantly convert recipes given our cup measurements are different to the US, as mentioned we use Celsius rather than Fahrenheit and that we don’t buy butter in “sticks”. Hopefully you will find the Cooking page on Online Conversion handy.