Cookies, November 2009
So easy to eat, especially warm from the oven.

Looking for something to take along to an event? Make double this recipe. Once you start eating these (for quality control purposes), you’ll soon find out that you don’t actually have enough to go around if you plan to share them. (And if you like to have a bit of cookie dough as a comfort food, better triple the recipe…)

This is my favourite chocolate-chip cookie recipe. I had a mild panic the other morning when I thought I had packed the recipe away in a box marked for NZ, and so now I’m posting it so I can find it again whenever I want it.

If you’re prone to heart-attacks, you probably shouldn’t even read the list of ingredients. (And don’t give them to kids if you want them to sleep in a couple of hours.) David calls these “sugar pills”, and he’s not really wrong.

Preheat oven to 180°C.

CREAM:
1 c butter
1/2 c white sugar
1 1/2 c brown sugar
2 eggs
2 1/2 tsp vanilla

ADD:
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt

COMBINE WELL THEN MIX IN:
250 grams chocolate chips (try a mix of milk chocolate, white chocolate and/or nuts — delicious!)

Roll the dough into small balls. Lay out on an ungreased baking sheet. Bake for 9 minutes at 180°C. Do not exceed baking time, even if they look under-baked, which they will.

They’ll finish baking to be perfection outside the oven. The finished cookie should be soft in the middle and crunchy around the edges.