I’m a snacker. I just love to snack. Crisps, rice crackers, cookies, nuts, mandarins, just to name a few of my favourites. When I was little I used to wait for my mum at the front door for when she gets back from work. Grandma always made sure that I’m all showered and in my clean clothes before mum got back. I would be so delighted when I see her come round the corner. After a hug and a kiss the first thing I would ask her was “have you got a snack for me?”, as she reached into her bag, I would be in cloud nine. I got to enjoy my treat while watching my cartoon shows. What could be better. But, there were times when she didn’t get me any treats and boy oh boy, the feeling was terribly painful. I would sulk so hard my cheeks would hurt and I would get really stroppy too. That was how much my treats meant to me. I didn’t care what it was, I just wanted that moment, to indulge.
Now that I am in charge of our snacks, I’m on a mission to have as many homemade versions as possible. And one of my all time favourite is of course the famous chocolate chip cookies. I have tried several recipes before finding the one that gives me that perfect texture and sweetness. With this recipe from Williams-Sonoma, my search for the perfect chocolate chip cookie recipe has definitely come to an end.
No Turning Back Chocolate Chip Cookies
Adapted from Williams-Sonoma, makes about 4 dozen cookies
What you need:
220g (1 1/3cups) plain flour
1/2tsp baking powder
1/2tsp bicarbonate soda
125g (1/2 cup) unsalted butter, at room temperature
125g (1/2 cup) granulated sugar
105g (1/2 cup) firmly packed light brown sugar
1 large egg
1tsp pure vanilla extract/ vanilla paste
185g (1 cup) semi-sweet chocolate chips
125g (1 cup) walnuts, toasted then coarsely chopped (optional)
Pre-heat the oven to 180°C. Have ready 2 ungreased baking sheets.
Sift the flour, baking powder, bicarbonate soda and salt onto a sheet of waxed paper, set aside.
In a large bowl, using an electric mixer, cream the butter until fluffy and pale yellow.
Add the granulated sugar and brown sugar.
Continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
Add the egg and vanilla and beat on low-speed until blended, making sure to scrap the sides.
Add the flour mixture and mix on low-speed or stir with a wooden spoon just until blended.
Mix in the chocolate chips & walnuts, stirring until just well blended.
With dampened hands, shape the dough into 1 inch balls and place on the baking sheets, spacing the cookies about 2 inches apart.
Bake the cookies until golden brown around the edges, about 12 mins.
Let the cookies cool briefly on the tray on the wire racks before transferring them to the racks to cool completely.
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