I find myself feeling very conflicted today. I decided to try a new chocolate chip cookie recipe instead of my fall back Tollhouse cookie recipe. Essentially it had exactly the same ingredients, although without the vanilla essence, but in different quantities. They are at once exactly the same and yet very different. I am now torn between the two, which is my favourite? I’m afraid only time will tell but these are definitely entering the repetoir. They have the same crispy crunch around the outside but these cookies have a lot more height to them and so the insides remain pillows soft and a tiny bit chewy. They are deliciously soft and buttery and yet the overall taste is the same as the Tollhouse. I think a side by side test is in my future, although for those of you watching what you eat you may be better sticking to the Tollhouse as they contain a lot less butter.
200g unsalted butter, softened
85g dark muscovado sugar
85g golden caster sugar
225g self raising flour
pinch of salt
180g chocolate chips (I use Dairy Milk Chunks)
– Heat the oven to Gas Mark 5 and line 4 baking sheets.
– Cream together the butter and both sugars until light and flufffy.
– Add the egg and mix until well combined.
– Add the flour and salt and fold in until the mixture is smooth.
– Fold in the chocolate chips.
– Spoon walnut sized heaps of mixture onto the baking sheets, leaving plenty of space between each (I put 9 on each large tray).
– Bake for 15 minutes until golden brown. (The tray on the lower layer will need about 3 minutes extra on the top layer to brown up).
– Remove from the oven and leave on the tray for a minute or two then place on a wire rack to cool.