Somehow or other, trips to the supermarket seem to end up in me buying yet another bag of choc chips - and well, it's usually the dark choc chips and at last count, I seem to have at least 3 packets sitting in the pantry. Then again, I could say that about the blocks of butter, the flour, and the caster sugar. And let's not forget the cookbooks, the food magazines - I'm sure you get the gist of it.
Whilst I had Bill Granger's 'Sydney Food' sitting around on my table, I got around to making his recipe for 'Chocolate Chip Cookies'. Quoting Bill, these are simply 'irresistible eaten fresh and still warm from the oven' - the cookies maintain a soft chewy centre with nice external crunch to them.
Preheat oven to 180 degrees. Place 125g softened butter and 1 1/4 cups brown sugar in a bowl and beat until light and creamy. Add 1 tsp vanilla essence and 1 lightly beaten egg and stir to combine. Stir in 1 1/2 cups sifted flour, 1/2 tsp baking powder and a pinch of salt until combined. Fold through 1 1/2 cups chocolate chips.
Place spoonfuls of cookie mixture on a lined baking tray, allowing room for spreading. Here I used a fork to squash them down slightly (also to give it a nice pattern on top).
Cook for 15-20 minutes until they turn a nice golden brown.
Allow to cool on the tray for 5 minutes.
Place on a wire rack to cool further.Recipe says it should make 16 cookies, I made at least 32. To be honest, I think I could just empty the pantry of chocolate chips and bake more of these cookies. They were delicious! I gave these away for Chinese New Year (so every family got a little bag of cookies). With the warm weather, the chocolate chips did melt a little which was a bit of a shame but otherwise I can't really find a fault with this recipe!