Epic Choc-Chip Cookies of Epic Epicness!
Here at KCHQ we eat A LOT of chocolate. We eat it in blocks & bars. We drink it in chocolate milkshakes and mocha coffees. We indulge in chocolate cakes & cookies. We devour chocolate donuts, chocolate mousse and chocolate sauce – usually over chocolate ice cream! There’s always a steady supply of hot chocolate, chocolate frogs, and various chocolate coated nuts (my favorites being macadamias or hazelnuts!) And in case you didn’t know…Today, July 7th, is World Chocolate Day! An entire day dedicated to celebrating chocolate around the world.
In honour of this sacred day for chocolate devotees everywhere, I whipped up a batch of my favorite chocolate chip cookies…and i’m sharing that recipe with you! This one is a sure fire crowd-pleaser, kids and adults alike will adore these tasty treats! With these babies you will have piping hot, soft chewy gooey cookies within less than 1/2 an hour. The dough takes about 10 minutes to prepare and just 10 minutes to cook. This is a bit of a “Frankenstein” cookie so to speak, an amalgamation of a few different recipes with ingredients added or removed as I saw fit. Some people add 1/2 cup of coconut, some use white sugar instead of brown, some use less or more choc-chips etc etc…so feel free to experiment and make it your own!
The great thing about these cookies is you probably have all the ingredients on hand already, so you can make these anytime! These are super easy, use one bowl only, and they are pretty hard to screw up, so if your a novice baker like me don’t panic!
So here is the recipe in all it’s glory, the Epic Choc-Chip Cookies of Epic Epicness!
Ingredients:
- 125g softened butter
- 1/2 tsp vanilla essence
- 1 cup brown sugar
- 2 eggs
- 2 cups sifted plain flour
- 1 tsp baking powder
- 200g milk or dark chocolate chips
Time:
20 Minutes (10 mins prep time + 10 mins cooking time)
Makes:
25 large cookies, or 50 small ones, unless you have no self control and eat half the cookie dough before it makes it into the oven :-P.
Method:
-
Preheat your oven to 190 C degrees (170 if using fan-forced).
- Gather all ingredients and measuring devices together on the bench, I find it easier to get everything out before I start so I can work faster… which means I can EAT COOKIES Sooner!
-
Grease and line two baking trays with baking paper. Make sure you use actual baking paper and not wax paper-I learned the hard way that wax paper sticks to food in the oven! If you use wax paper you will end up with Choc-chip paper cookies. (Now I know I probably don’t get enough fiber in my diet, but eating paper probably isn’t the best way to fix that).
-
Place the softened butter, vanilla and brown sugar in a mixing bowl, and beat the living daylights out of it until pale and creamy. You could do this by hand but that takes effort and is a pain in the butt so I used my trusty stand mixer instead.
- Beat in the eggs gently or on a low speed, one at a time until thoroughly combined.
- Gently stir through the chocolate chips, baking powder and plain flour. At this stage its tempting to stir it all together vigorously but you’ll end up with tough cookies that way, so stir/fold the dough gently to combine and after 2-3 minutes it will come together, I promise! (If you have dough hooks on your stand mixer you can use these instead, on a low speed)
- Sneak a bit of cookie dough while no one is watching. Gotta taste test it right?
- Roll the mixture into tablespoon-sized balls, or for the
lazytime saving option use a cookie scoop! My cookie scoop is equal to about 2 tablespoons so I finished with 25 big cookies. Using a tablespoon sized ball will make you about 50 bite sized cookies. - Place the cookie dough balls on the trays leaving a bit of a gap between each cookie to allow for spreading, and flatten the tops slightly.
- Bake for 10-12 minutes or until lightly brown. Remove from oven and place on a cooling rack.
- Pour a glass of milk or make a hot cuppa, and TUCK IN!
Thanks for reading, I hope you enjoy the cookies!
