As a self-confessed chocoholic, and lover of all things sweet (except honey and whole sugar cubes), chocolate chip cookies have always held a particular warm place in my heart. It’s fair to say I’ve had a lot of chocolate chip cookies in my time, but among the finest, in my very humble opinion, are Subway and Costco‘s Kirkland Signature brand. Subway has a soft, slightly chewy cookie, whereas Costco has a bit of bite to it. I wanted to merge these two favourites into one ultimate cookie; where the outside had the bite and the inside was light and chewy. And so my Ultimate Chocolate Chip Cookie was created.
Now, as I’ve explained in my previous recipe entry, I am by no means a chef or a cook, but I do enjoy testing out recipes, and this was one I really wanted to share with our readers.
This recipe makes between 12-14 cookies.
32 minutes (20 minutes preparation & 12 minutes cooking time).
What you will need:
– 2 cups of plain white flour
– 3/4 cup of salted butter (softened)
– 1 cup of dark chocolate chips
– 1 cup of dark brown sugar
– 1/2 cup of golden granulated sugar
– 2 eggs (medium)
– 1 teaspoon of salt
– 1 teaspoon of bicarbonate of soda
– 1 teaspoon of vanilla extract
Preheat the over to 190° Celsius (375° Fahrenheit). Cream together the dark brown sugar, the golden granulated sugar and the butter until smooth. Add the eggs, vanilla extract, salt and bicarbonate of soda, and blend together with an electric mixer until smooth.
Once blended, slowly combine the flour a little at a time. Keep mixing together until your reach the consistency of smooth peanut butter. Finally, add the chocolate chips, using a spatular to fold them in evenly.
Once fully combined, use an ice cream scoop (preferably one with the internal slicer) and place golf ball sized scoops of the mixture onto some greaseproof paper. The oven should now be at temperature (190°C / 375°F) and the cookies go in for between 10-12 minutes.
Finally, grab yourself a large glass of milk and enjoy!
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