Wow look at this picture, no 1 it has our trampoline. It was removed shortly after this as little Jack broke his leg on it….whoops. But how young do they look? This post was originally published in 2015. It is a recipe I come back to time and time again so I thought I should update the post seeing although they are the best chocolate chip cookies in the world!
These cookies are a fail safe way to keep a child amused for 30 minutes making them and everybody amused eating them because they ARE the best chocolate chip cookies in the world!
Back to original writing!
Its day 1 of 4 of the hubby being away on a boys holiday. So after work today, and after voting, we did a little Tesco shop and got the ingredients for officially “the best chocolate chip cookies in the world“. This is entirely to the credit of Miss Emma Chizlett, (now married Emma Wright!) cake/baking expert in my team at work who wrote me an ingredients list and an oven temperature and time. I have made up the method with the kids, so its not particularly scientific, but it works and the cookies are amazing.
Wow this post was written when I was still at work! May 2015, one month before leaving.
This list of ingredients made 40 cookies…quite a lot, so adjust the ingredients down for less cookies or do as Emma advised and make up the cookies and freeze the raw mixture for future fresh cookies.
17oz plain flour (482g)
1 1/4 tsp of bicarb of soda
10 oz light brown soft sugar (284g)
1 1/2 tsp salt
8 oz granulated sugar (227g)
2 large eggs
1 1/2 tsp baking powder
2 tsp vanilla extract
1 1/4lbs choc chips (567g) I used a mixture of milk and white chocolate
10 oz butter -room temperature (284g)
My Method, with a bit of advice from Emma
- Preheat over to 150 degrees in fan oven
- Weigh out everything in this order and add to a big bowl. Cut up the butter into smaller pieces.
- Get your hands in and mash up the mixture, combining everything together; great for the kids to get involved at this point.
- Take a chunk of the mixture and roll into a ball slightly bigger than a golf ball.
- Place balls onto a greased baking tray and cook for 15 minutes.
- I could fit 8 onto a baking tray.
- The balls will melt down into a round flat cookie shape.
- Remove the baking tray from oven and let the cookies cool on the tray for a couple of minutes.
- Then use a fish slice to move cookies to plate, try not to eat too many when they are warm and extra gooey.
Yum Yum Yum
If you have cookie dough left pop them in the freezer until you want more then bake them for 18 minutes rather than 15.