After a large roast dinner we decided we didn’t need a proper meal this evening. However we also decided we’d like something sweet, so given the white chocolate chips and dried cranberries we have lying around… time to make some classic American-style large choc chip cookies!
We like our cookies chewy, so I’m using the melted butter method. For cakey cookies you cream the butter and sugar (like a cake), and for crispy ones you can rub the butter in and/or use all white sugar, as brown sugar makes things less crisp.
So from ATK’s Family Baking Book, and translating from American, I get the following:
- 11oz plain flour
- 1/2 tsp bicarb of soda
- 1/2 tsp salt
- 180g butter, melted
- 7oz light brown sugar
- 3.5oz golden caster sugar
- 1 medium egg
- 1 egg yolk
- 2 tsp vanilla
- 100g white choc chips
- 200g dried cranberries
- flaked almonds for topping
While the butter melts the flour, bicarb & salt get whisked together. Then the melted butter gets mixed with the sugars in the mixer, then the egg, egg yolk & vanilla get beaten in, then the dry gets mixed in, and finally the choc chips & cranberries.
Roughly 2 tbsp amounts get rolled into a ball then flattened a bit, put on a lined baking tray, and topped with flaked almonds.
These bake for 18 minutes at 150C fan for 18 minutes, turing & swapping over half way through. Once cooked the sheets get slid onto cooling racks, and the cookies removed to the rack a few minutes later to cool fully.
OK we didn’t wait for them to cool fully before trying them… but we’re only human! ANd obviously they taste great: they’re choc chip cookies!