I’ve been a bit blog lazy the last few days but that’s because I’ve had other website issues to deal with, not to mention – life! However today is my “Get Organised” day and I’m currently ploughing through a to-do list, so that I can get back on top of things. Currently I am working on “write a blog post!”
Twice this week I’ve made cookies. The first time I wanted chocolate, decided to make biscuits but I had no eggs. I goggled for a recipe and then decided to completely adapt it! Since they were so yummy, I made the biscuits again a few days later, this time adding chocolate chips instead of the smartie imitations I’d used the first time. I’m sharing the recipe with you so that you can enjoy to!
Chewy (Soft) Chocolate Chip Cookies
– 100g/4oz butter or marg
– 100g/4oz soft brown sugar
– 1 tbsp golden syrup or honey (I used golden syrup)
– 150g/6oz self raising flour (here I actually used 100-110g of plain flour because I didn’t have self raising – and it worked just fine – and 40-50g of cocoa powder, because I wanted chocolate biscuits!!)
– 1/2 tsp vanilla essence (optional apparently but I did use it)
– 50g/2oz chocolate chips or smarties (I used white, plain and milk, roughly 16g of each, mixed)
As I got a lovely new red mixer for Christmas, I’ve been making an effort to use it. However you could just as easily do this recipe by hand with absolutely no trouble!
Mix the butter, sugar and golden syrup together. Add the flour/cocoa, vanilla essence and chocolate chips.
Once everything is mixed together, grab a couple of baking trays (and if you’re anything like me and paranoid about cookies sticking) use baking parchment to cover the tray, instead of greasing (plus its healthier! – not that it matters when you’re making these cookies) and you’re ready to go! The first time I made about 15 small biscuits, this time I made about 8 big ones! Basically dollop small amounts (or big amounts for big cookies) of the mixture, onto the baking tray. Spread out somewhat but they don’t have to be neat.
Throw them into the oven at a pre-heated 170C (160 for fan oven) or Gas Mark 3. If they’re small, they only take 10 minutes to cook, if they’re larger like mine were, then about 20-25. Be warned they don’t look completely cooked when you take them out, but just trust the timings! Take them out and place them on the side to cool, only for about 5 minutes. After that, remove from parchment onto cooling rack.
WARNING: If you move the cookies from the tray too soon (i.e. immediately when you remove them from the oven) the cookies will fall apart! If you leave the cookies on the tray too long and don’t move them to the cooling rack, they will stick solid!
If you eat them while they’re still warm, they are amazingly soft and gooey. If you leave to cool completely, or store and eat the next day, biscuits remain soft but also get a sort of crunch to them. Trust me though, they’re good cookies, simple to make and have really basic ingredients in them! If you want them less chocolatey, obviously leave out the cocoa powder and just use all flour.