I have tried all sorts of cookie recipes, but always come back to this one by Bill Granger. I love cookies that are crispy on the outside but soft on the inside and this one always seems to come out right.
I love the fact that even though the recipe says chocolate bits, you can substitute this with a whole lot of different things and it always turns out dangerously hard to resist. In the past I have put in mini M&Ms, butterscotch chips, nuts (macadamia, slivered almonds etc) and dried fruits like cranberries. The one you see in the photo has a mixture of dried cranberries, dark chocolate drops and white chocolate chips. Yummy!
I tend to make smaller cookies and then bake them for about 11 mins. I also don’t use as much sugar as the recipe states – I prefer to have more chocolate in there than sugar! So even though it says 1 1/4 C tightly packed brown sugar, I use about a cup and I don’t pack it in. That’s just personal preference though.
Be warned: trying this recipe could set you down a slippery path to binge cookie eating!
Bill Granger’s chocolate chip cookies
125g unsalted butter, softened
1 1/4 C tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 C plain flour
1/2 tsp baking powder
pinch of salt
1 1/2 C chocolate bits
Preheat the oven to 180 degrees Celsius. Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg and stir to combine.
Stir in the sifted flour, baking powder and salt until just combined. Fold through chocolate chips.
Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
Cook for 15-20 mins, until they turn pale gold.
Allow to cool on the tray for 5 mins before placing biscuits on a wire rack to cool.