It all began with cookies.
Chocolate-chip cookies, to be precise. This American delight is enjoyed by everyone alike with variations for vegan friends, obviously. Nonetheless, I pity the people who can’t enjoy a chocolate-chip cookie.
I’ve always loved cookies – whether the classic chocolate-chip, or the dark Oreo. In fact, the first thing I ever learned to bake was cookies.
The aroma that drifts from the oven, the perfect golden brown colour, the soft and crumbly texture, and the balance of butter, vanilla and chocolate – it’s a feast for the senses.
Even if I didn’t grow up watching Sesame Street, I can relate to this quote. Italians may disagree, but chocolate-chip cookies are the ultimate pick-me-up.
Whether I’m delighted about some project I’m doing, or I’m sad things didn’t turn out the way I wanted them to – it gives me the excuse to whip up some warm chocolate-chip cookies to down a glass of milk. And if I’m in the mood, I might flavor them with mint as well.
Now, excuse me while I go and bake a batch of these lovely chocolaty delights.
- Servings: 18 medium-sized or 24 mini cookies
- Time: 20mins + chilling
- Difficulty: Easy
- 75g butter, softened
- 60g brown sugar
- 60g castor sugar
- 1 egg
- 5mL vanilla extract
- 1tsp [5g] baking powder
- 180g flour
- 180g chocolate chips
- Pre-heat the oven to 170C.
- Sift together the flour and baking powder and set aside.
- In a large bowl, whisk together the butter and the sugars until light and fluffy.
- Crack in the egg, add vanilla essence and whisk until properly mixed.
- Fold in the sifted flour. Add the chocolate chips. Cover the cookie dough with cling wrap. Refrigerate for at least 2 hours, or until firm.
- Using a round spoon, scoop out rounds of cookie dough onto a greased baking tray, leaving an inch between each round.
- Bake for about 15 minutes, or until the edges start to turn brown.
- I prefer using salted butter in all my preparations. The salt tends to balance the sweetness of the product. If you’re using unsalted butter, add a pinch of salt while mixing.
- Another method to prepare cookies is by rolling them out. For this, roll out the entire cookie dough between two sheets of butter paper. Using a cookie cutter, cut out cookies and place them on a greased tray for baking. This method is time-consuming, but will satisfy the perfectionist in you.
- Let the cookie dough come to room temperature before scooping out. The purpose of refrigeration is to let moisture spread evenly among the dough.
What Wine to Pair with?
A medium-bodied Syrah, or Cabernet Sauvignon.
How do you like your chocolate-chip cookies? Let me know in the comments.