 |
| Freshly Home-Baked Chocolate Chip Cookies |
This recipe is similar to the one that I used in my previous blog entry on White Chocolate and Macadamia Nut Cookies at http://myculinarymemoirs.blogspot.com.au/2012/10/white-chocolate-and-macadamia-nut.html. This recipe was adapted from ‘Taste.com.au’ and written by Dixie Elliott from Super Food Ideas – August 2004, Page 47.
Some of the changes that I made to the recipe were to use chocolate chips instead of white chocolates and macadamia nuts. Also, I preferred my cookies to have a crispy texture so I baked them for 20 minutes instead of 12 – 15 minutes in the oven.
The turnout was rather great. Crispy, slightly crunchy and tasted delicious for a cookie lover! This is an easy-to-follow and hassle free recipe. Have fun baking!
 |
| The Great Cookie Stack... |
Recipe for the Chocolate Chip Cookies
written by Dixie Elliott
Ingredients:
• 250g butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups White Wings Plain Flour
• 1 teaspoon baking powder
• 200g – 250g chocolate chips
Procedure:
1. Preheat oven to 180°C. Line 3 baking trays with baking paper.
2. Using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Sift flour and baking powder over butter mixture. Add the chocolate chips. Stir with a large metal spoon until well combined.
4. Drop heaped tablespoonful of mixture onto the baking trays. Bake, 1 tray at a time, for 15 to 20 minutes or until light golden and firm to the touch. Repeat with remaining trays. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
 |
