Classic Giant Chocolate Chip Cookies
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
We all need this from time to time - soft cookies with a hint of vanilla, and little bursts of chocolate. These are larger than the average cookie, and have a mixture of dark brown muscovado and caster sugars so you get that slight toffee flavour. I've adapted the recipe from one on the Betty Crocker website, to reduce the sugar and add a few tweaks to the method.
Even better, you can make the cookie dough the night before, cover with cling film and store in the fridge. When you get up, heat the oven, divide the mixture onto a baking tray and bake for breakfast cookies. There's no better alarm than the smell of these bad boys baking. And somehow chilling the dough makes a better cookie - I baked two batches, one from dough that's been chilled and the other from dough baked from room temperature and everyone preferred the chilled recipe best.
Eaten just slightly warm from the oven, with a frosty glass of milkshake or a dark, strong coffee, we love them. I hope you like them too.
Classic Giant Choc Chip Cookies
100g caster sugar
70g dark brown muscovado sugar
220g very soft (but not melted) butter
1 tsp vanilla extract
280g plain flour
1 tsp baking powder
good pinch salt
50g plain or milk chocolate chips
The day before (or at least 3-4 hours) before you want to bake the cookies, mix the sugars into the soft butter and whip until pale and fluffy. Add all the other ingredients except the chocolate chips and mix well to form a light toffee-coloured, stiff dough. Stir in the chocolate chips and then cover with cling film and place in the fridge.
Once the dough is suitably chilled (I make it the night before), heat your oven up to 200ºC and line a couple of baking trays with greaseproof paper. Give cold cookie mixture a bit of a stir if it needs it, and divide into 12. Place each ball of cookie dough a distance apart from the one next to it onto the tray and flatten slightly (only slightly) with the palm of your hand.
Bake for 10-12 minutes - 8-10 if you like them soft and chewy. Just let them cool for a bit on the baking tray after you've taken them out, before scooping off and finishing their cooling on a wire rack.