Sunday, 15 November 2015

Easiest Cookie Recipe Ever: Milk & White Choc Chip

I went through a period, last year, where I baked all the time and even faffed around with piping my icing in rose shapes(?!) Then, I got lazy. So, on the rare opportunity that I do bake, I like a recipe that's quick, easy and tastes GOOD. Even if it doesn't look totally Pinterest-able - aslong as it satisfies my taste buds - I'm cool with that. So, my friends, I give you (potentially) the easiest cookie recipe ever...

I have to be honest here and tell you that I did find this recipe on BBC Good Food (where I basically find every recipe I try out, ever) but just changed around some of the ingredients and measurements a little bit. The BBC recipe just uses milk chocolate chips but I decided to be a wild child and use milk AND white. Check me out.

This is such a simple recipe - even if you've never baked in your life - you shouldn't struggle with these! Even better, it only takes about 10 minutes to make and a further 10 minutes to bake but the cookies seriously taste so delicious. They're gooey on the middle yet firm on the outside and oozing with chocolate chips. Definitely a bit of a naughty treat but, hey, it's nearly Christmas, right?

You'll need: (for 12 cookies)
  • 225g self raising flour
  • 125g caster sugar
  • 100g light brown sugar
  • 200g white choc and milk choc chips (I used crushed milkybar for the white!)
  • 1 lightly beaten egg
  • 125g soft butter
  • Tsp of vanilla essence and half a tsp of salt
How to make:

Pre-heat your oven to about 180 degrees celcius.

Cream the butter and both sugars together in a mixing bowl and, once all the lumps are gone, add the egg and vanilla and stir everything together.

Then, sift in the flour and salt. Mix together and then add the chocolate chips!

When you've got a nice firm mixture, with the chocolate running evenly through, spoon your mixture onto your baking sheet/s in 12 even dollops. (I actually used a baking tray as I forgot to buy a sheet but I think a sheet would be easier as some of my cookies got a bit stuck to the tray!)

As this was my first time making these, I found it quite hard to decide how much mixture to use for each cookie. The BBC says 'walnut sized' so I went for dollops that looked like the pic below. Some of my cookies didn't end up been perfect circles and some were definitely bigger than others but, y'know, this isn't GBBO, is it?


(Top tip: When you're dispensing the mixture onto your baking sheet/tray, make sure that there is enough room between each ball of cookie dough. Even if this means using two trays or baking half of them first and then putting the next batch in. My first 6 came out all stuck together because I didn't leave enough space between each dollop of dough! But my next lot were a little more presentable.)

Finally, put them in the oven for about 10 minutes. You want them to still look very soft when you take them out as they're supposed to be gooey in the middle! Leave them to cool for a few minutes and then put on a wiring rack to cool even further. But you'll probably want to eat at least one whilst they're still hot!

Make sure to save the rest in an air-tight container so they keep for a few days (if you have any left over, that is...)

I hope you enjoyed this recipe and please do let me know if you give these a go on the comments below! Or you can tweet me: @bethgeorginal

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