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Tag Archives: chocolate chips

Chocolate Chip Cookies – In Search of Cookie Nirvana

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I have started experimenting with recipes old and new for the perfect chocolate chip cookie.

Something that’s crisp on the edges, not too soft, but definitely squidgy (a little bit soft) in the middle. I don’t mind whether the cookies are big or small, but I definitely want a little rise rather than pancake flat.

Looking back at my cookie posts, I realized that I have never blogged my go-to-recipe that I have made over the years. So today, I cooked up a batch with mixed results. I realized that these cookies are quite flat  – why have I not addressed this before?? No idea, except perhaps I have been too eager to get stuck into eating the cookies rather than worrying about the rise!

I made one batch of these pancake flat numbers –  still very yummy – then made a second batch to which I added more flour. This seemed to do the trick as the dough was a lot firmer, and the cookies rose nicely. You could even call them plump!

What to with the pancake cookies? Why a pancake cookie stack of course! And two pancake cookies can be sandwiched with icecream.

So here is the basic recipe. For risen cookies, I have included the extra flour; for pancake cookies there’s less flour. Take your pick: risen or pancake, they both taste really good!

Ingredients

125g butter

1/2 cup brown sugar

1/2 cup caster sugar

1 free-range egg

1 tsp vanilla extract

1 1/2 cups plain flour (risen cookies) 1 cup flour (pancake cookies)

1 tsp baking powder

50g chocolate chips (milk or dark)

50g good quality dark chocolate chopped into little and bigger shards

Method

Note: This is a food processor cookie. It would definitely be great to make it with an electric mixer – and for the purists, you will get really nicely creamed butter and sugar. But the food processor method is super quick – and your cookies are ready in no time.

Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.

Cream the butter and sugar in the food processor until light and well, creamy! Add the vanilla extract and egg and process well. Add the flour and baking powder. You can sift them first, I never do. Gently pulse until the mixture is smooth. Stir in the chocolate chips and the chopped chocolate.

Drop in dessert spoonfuls for large cookies or teaspoonfuls for smaller cookies on to the baking paper. You need to leave a gap of at least the size of 2 cookies between each (about 3 or 4 cms). Bake until the cookies are lovey and golden brown. This is usually between 12 and 15 minutes. I have found that watching the cookies is a better guide to when they are cooked than simply cooking for a certain number of minutes.

Cool for a few minutes on the baking trays, then finish on a wire rack. Store in an airtight container.

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To make a pancake cookie stack, pile up cookies with any filling you like – cream, chocolate, or buttercream icing. I made a passionfruit buttercream for this stack.

T o make a pancake icecream sandwich, put two cookies together with your favourite icecream! I used choc-peanut-salted caramel swirl. Good old vanilla would be fab. Drizzle with chocolate.

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Soft and Chewey Chocolate Chip Cookies

I like it because the cookies are rather soft and “squidgy”. They are a little less robust than ordinary cookies so need to be stored carefully – they are firmer if kept in the fridge.

Ingredients

1/2 cup butter
1/2 cup caster sugar
1/4 cup soft dark brown sugar
1 teaspoon vanilla essence
1 egg
2/3 cup plain flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark, milk and white chocolate chips

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Blondie and Brownie Cookies with Caramel Fudge

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I revisited my basic cookie recipe to which, in a previous post, I had added caramel fudge.

https://thequirkandthecool.com/2013/05/21/white-chocolate-and-caramel-pecan-cookies-with-sea-salt/

This time I left out the pecans and just added my home made caramel fudge using a fabulous new microwave recipe I found, which is listed below.

The blondie cookies were made with white chocolate chips and white sugar. The brownie cookies were made with milk chocolate chips and rapadura sugar. I sprinkled sea salt on the cookies before baking.

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Ingredients
150 gms butter
1 cup white sugar (blondie cookies) OR 1 cup rapidura sugar or dark brown sugar (brownie cookies)
1 egg
I/2 teaspoon vanilla extract
1 – 1/2 cups plain flour
1 teaspoon baking powder
Pinch of sea salt
75 gms white chocolate chips (blondie cookies) OR 75 gms milk chocolate chips (brownie cookies)
2-4 small pieces of caramel fudge, roughly chopped (recipe below)

Method
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.

Stir in chocolate chips and fudge chunks.

Drop rounded spoonfuls onto baking trays lined with baking paper.  Sprinkle sea salt to taste over the top of each cookie.

Bake for 15- 20 minutes depending on the size of the cookies.

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Caramel Fudge

Ingredients

1 400 gm can sweetened condensed milk
1 cups firmly packed brown sugar
125 gms butter, roughly chopped
1/4 cup liquid glucose
1/8 cup golden syrup
200g white cooking chocolate, roughly chopped

Method
Grease a rectangular or square cake tin. Line with baking paper, allowing a 2cm overhang at both long ends.

Place condensed milk, sugar, butter, glucose and golden syrup in a large heatproof, microwave-safe bowl.

Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.*

Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

Remove from microwave  and stand for 2 minutes or until bubbles subside.*

Add white chocolate. Stir until chocolate melts and mixture is smooth.

Pour hot fudge mixture into the prepared tin. Smooth surface. Stand at room temperature for a couple of hours then refrigerate until firm. Cut into squares.

*My experience suggests less microwave time may be required for both microwave steps.  I microwaved for about 6 minutes firstly, then for about 4-5 minutes for the second microwave time.

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