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Chocolate Chip Cookies


submitted by claireandhen on Jul-20-07
average rating: 3.0 (from 1 votes)
(this recipe is good for a snack)
(this recipe is good for children)
servings: 15-20 cookies

So this may be the one. This may be the chocolate chip cookie recipe that has the right balance of chewy and crispy.  It's certainly good.  It's from The Rose Bakery cookbook - so the recipe for the American cookies made in an English bakery in Paris. I guess  it had to be a pretty good recipe to survive the journey...

1/2 cup, 100g softened butter
1/2 cup, 100g vanilla sugar, or regular caster sugar
1/2 tsp vanilla extract (if not using vanilla sugar)
1 egg, beaten.
1/4 tsp salt
1/4 tsp baking soda
1 1/3 cups 175g flour (she says all purpose, i use self raising and nothing terrible happens)
75g (1/4 bar) good quality dark chocolate


Heat oven to gas mark 4, 180/350. 
Beat the butter with the sugar until fluffy, add vanilla if using.
Mix in the egg.
Sift together the flour, salt and baking soda, then add them to the butter and sugar.
Smash up the chocolate with the end of end of a rolling pin, then stir that into the mixture.
Turn out onto a floured surface, roll into a log shape, then wrap in cling film and chill - in fridge for 2 hours or impatiently in freezer for 30mins.
Butter a baking tray and line it with parchment if you have it.
Cut dough into 1/4 inch slices and place them well apart on the tray - these are the kind that sprawl.
Bake for about 12 minutes or until lightly golden.
Cool. Eat.


steveandsarah, Aug-22-10 17:30:44:
rating:
These are delicious and disappear fast. However, in Steve words, they do taste like chocolate-chip cookies "made by British people living in France." My brother and I both made batches, separately, in the last week; they came out slightly differently--I think he followed the recipe more exactly (I used a mixture of brown sugar and golden caster sugar, which is what was in the house) and his were flatter and a bit chewier in a more cookie-like fashion, but both he and Steve independently observed that they tasted just like shortbread with chocolate chips--which is delicious, what's not to like?--but definitely different from your standard chocolate-chip cookie.
claireandhen, Aug-22-10 17:34:47:
I agree, the ones you made did taste exactly like that, I was thinking about it on the tube on the way home. Totally delicious, but def not a cookie. When I have made them before, they have been cookier - I can't think why. Do you think we cooked them too long? In general, what's the secret to that real chewiness? Is it more sugar and less fat (more fat making a 'shorter' biscuit)?

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