Sunday, 18 August 2013

Sunday Baking - Paula's no fail Choc chip cookies

I've been making these cookies since age 11 when I found them in a small recipe book at Intermediate school.  I know the recipe by heart now and there are so many variations you can make, as long as you keep the basic recipe intact.  I even did a raspberry licorice and white choc version once!  They also keep very well so they're something you can have on hand for when you have visitors.  I refer to them as no fail as in all these years I've never had a bad batch.
If you use an electric beater make sure you never over mix the flour - you will begin to work the gluten in the flour and then your cookies will have no structure and be really flat - if in doubt UNDER mix as opposed to OVER.  Also in baking, all ingredients should be at room temperature.

Paula's Choc Chip Cookies

Ingredients:                                    Notes:
1/2C    White caster sugar                                        If you don't have Self raising flour to hand
1/2C    Brown sugar                                                 (I never do) you can make your own: for 
175g    Butter                                                           every cup of plain flour add 1teaspoon of baking 
                                                                                    powder.  Self raising flour needs to be 
1          Egg                                                                  replenished every 3 months as its raising
1t Vanilla extract                                                        properties diminishes so I just make it up as
                                                                                    I need it.
1C       Self Raising Flour                                          As for the chocolate chips . I like to use eating 
3/4C    Plain Flour                                                      chocolate (60% cacao) instead of chips, I think
1 1/2C Choc chips*                                                    the flavor is nicer. The more cocoa'ey your 
 *try some variations: chocolate and nuts,                chocolate the more bake stable it is, plus milk       add some spices to the dry mix, use a                    chocolate looses a lot of it's flavor in baking
   gluten free flour, M&M's? It is endless!                                                                

Pre-heat the oven to 180C. Line two baking trays with baking parchment. Cream the butter and sugars together until light and fluffy, then beat in the egg and vanilla.  Sift the flour into a bowl and then again on top of the butter mixture.  Combine to a loose dough then stir through the chips.  Put teaspoonfuls of dough onto lined baking trays and don't flatten as they will melt a bit in the oven.  Bake until just beginning to brown around the edge and smelling delicious.

Happy baking everyone.

♥ Paula Shoe Fiend.