Crunchy on the outside, chewy on the outside. That’s what these chocolate chip cookies are like! They are just so yummy-licious.
When I first started baking during home economics class in highschool, one of my first projects included making cookies. And, even though I wasn’t quite as pleased with my efforts back then, some of my former classmates still seemed to love my cookie creations. I couldn’t quite fathom why! Perhaps, the thing with homemade cookies is that they’re almost always better than the packaged variety.
In any case, if you’re looking for a simple but effective recipe for homemade classic chocolate chip cookies, do try this one out. I actually found the original recipe at the back of a Cadbury’s chocolate chip packaging. Here you go —
Ingredients:
- 125g butter
- 1/2 cup brown sugar
- 1/3 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 1/1 cups self raising flour
- 3/4 cup chocolate chips (I use Cadbury’s Milk — I found that a 230g packet can make two batches of cookies)
How To Make:
1. Preheat your oven to 160′C
2. Melt butter, the mix it with brown sugar and caster sugar. Cream them using an electric beater until they’re light and fluffy.
3. Mix in the vanilla essence and egg.
4. Then, stir in the flour until combined.
5. Add the chocolate chops.
6. On a lightly greased cookie sheet / baking tray, place the dough mixture. You can use a teaspoon to scoop the mixture, then make it in to a small ball, and flatten a little before putting on the baking tray.
7. Bake in moderate over for approximately 10 to 15 minutes. I find that 10 minutes is usually enough, but it might depend on your oven.
Additional Tips:
- Make sure you only use a small amount of dough mixture AND leave enough space between cookies. The first time I tried this, I made them too big and put them too closely together. The dough started to expand/raise and they began to stick to each other. Yikes.
- Don’t attempt to take the cookies out of the baking try until they’re cool enough. Otherwise, they tend to crumble.
- The original recipe says that this will usually yield about 30 cookies. I found that when I made the perfect size cookie, I ended up with about 40 cookies.
What kind of cookies do you like? Do you have a favourite cookie recipe that you’d like to share? I’d love to give them a go too!
Kari (8)
Mitch Mitchell (4)
Connie (3)
eds (2)
Jazzille (2)
Rachel Cotterill (2)
Andreeea (1)
Anne (1)
bcylady (1)
Dave (1)
Cookies – Mmmmm! I almost picked up a package of dough in the market recently, but then I said “Where are you going to find the time to bake?” I ended up settling for second best and picked up some from the bakery instead. LOL! The best cookie in the whole world is a chocolate chip lava cookie from Red Lobster. I haven’t tried to make them yet, but hope to one of these days
Enjoy your cookies!
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Shai Coggins reply on March 18th, 2010:
@Kari – Never heard of those cookies. Hope I’ll get to taste them one day. And yes, do give homemade cookies a go when you get the time (and inclination). I’m sure you’d love it. And, we’re definitely enjoying these.
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looks simple. i’ll ask my husband to bake me those
thanks for sharing.
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Shai Coggins reply on March 18th, 2010:
@ibyang – Hehe. You are one lucky girl! Do tell me what your hubby thinks of the recipe.
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Anzac biscuits are our family staple and it has been that way since Chris and I were kids too. Actually Chris made Anzac biscuits with the kids over the weekend while I was in Sydney with Poppy. We always have oats/flour/coconut in the cupboard and we usually have butter and golden syrup too but they are easy to grab from the corner shop.
Traditional CWA recipe.
‘Wet ingredients’
125 grams butter
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon baking soda
‘Dry ingredients’
1 cup rolled oats
1 cup coconut
1 teaspoon salt
1 cup flour
1/2 cup sugar
Method:
Mix all the dry ingredients together in a large bowl. In a saucepan gently melt the butter then add the golden syrup and heat, stirring until thoroughly combined. Put the baking soda in a cup or small bowl then pour in the boiling tablespoon of water.
Pour this foaming mixture into the warm butter/golden syrup mixture and stir to incorporate – it will foam up. Now gradually add the wet mixture to the dry ingredients, stirring well to incorporate.
Place walnut size pieces of the dough on a buttered oven tray and then press down with the back of a fork to flatten.
Bake at 175 degrees C for approx 17 mins.
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Shai Coggins reply on March 18th, 2010:
@Melissa W – I’m not sure if I’ve tried Anzac biscuits yet. Wow. Thanks for sharing the recipe. Will try to give it a go one of these days.
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