Sunday, 2 December 2007

Cookie Recipe


  • 125 grams butter
  • 50 grams caster sugar
  • 60 grams brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla (real vanilla - the pods or a paste)
  • 125 grams of plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 250 grams of chocolate (Dark is best for this)
  • 1/2 cup coarsely chopped almonds
Turn your oven on to preheat at 180 degrees Celsius (about 350 degrees Fahrenheit, gas mark 4). Get some baking trays ready (grease them, stuff non-stuck).

In a large bowl (or get the electric mixer) add the butter and sugars. Beat until light and fluffy. You are there when the colour starts to lighten, and the sugar starts to look less granular and blend.

Separate the egg (white and yolk). Wisk the egg white to a firm peak.

Add the egg yolk and vanilla and mix all of the above together well. ONLY use REAL vanilla (no extract or vanilla essence - it's the real thing and you will notice)!

Fold the egg white and the egg yolk mix.

The Dry Ingredients
In a separate bowl measure out and sift the flour, salt, and bicarbonate of soda.

Add the dry ingredients to the sugar/egg/butter mixture and fold them all together well.

Time to prepare the chocolate chips and almonds.

Now, the size of chunk. Never be scared to go large - a centimetre square would works just fine. The cooking process makes the chocolate go soft in the middle, meaning it's not hard when you bite in - so sometimes the bigger the better. Don't be afraid to experiment.

Stir in the chocolate chips and almonds.

Resist the temptation at this stage just to sit down with a spoon and eat it out of the bowl. Instead, drop the mix in tablespoon-sized scoops onto the baking trays. Leave plenty of space between scoops - the "batter" will spread out. You'll get about 6 to 12 cookies based on size.

Slide them in the oven and bake until they go golden brown, and the centres are still slightly soft to the touch. It's going to take about 12 to 15 minutes. Take them out, leave them to sit for 5 minutes. Then turn them on a cooling rack.

The world's BEST cookies (al a Craig), in your own home.

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