It’s quite possible that cookies are my favourite thing ever. The crispy outside giving way to the soft chewy centre? That’s HEAVEN right there. There’s a Ben’s Cookies in Covent Garden and occasionally my work bestie and I will meander on up at lunchtime and treat ourselves to a cookie to get us through a manic afternoon. These cookies are divine, but at about £2.00 each they are more than slightly expensive. Which is why I’ve been looking for a cookie recipe that may be able to recreate the goodness that exists at Ben’s. Now Fi posted a cookie recipe the other day, so I know I could have just adapted hers, but I haven’t done that. Purely because I wanted to find a fail safe cookie recipe all by myself.
Today’s recipe is one that I found online here and amended a bit – mainly because I had no idea what baking soda was and why you needed to add it to hot water. Seriously if you’ve got baking powder and bicarbonate of soda (neither of which need to be mixed with hot water) why do you need baking soda too? Anyway, enough of me complaining about America baking ingredients. Here’s the recipe and the delicious cookies that it makes.
225g soft butter
220g white sugar
170g brown sugar
1 teaspoon vanilla extract
420g plain flour
1 teaspoon baking powder
milk chocolate chips
– Preheat the over to 175C
– Cream together the butter and both sugars
– Beat in the two eggs and the vanilla extract
– Add the baking soda and flour and stir with a spoon
– Mix in the chocolate chips
– Place heaped tablespoons of the mixture onto a floured baking tray and flatten slightly. These do spread during baking so make sure to leave space around them. I went with 6 per tray and made 15 in total.
– Bake for 15 minutes. The timing will vary depending on how thick your cookies are.