Best Ever Chocolate Chip Cookies

Chocolate Chip Cookies.

Everyone claims they have the best every recipe. That phrase has been thrown around so much it sometimes seems like more of a fable that actual reality - but I really do.

Original Recipe, thought lost. Re-discovered 2018

I can’t really take credit for it either as it’s almost identical to that of an old family friend. But why would you change something that was already perfect? Why waste the calories on a cookie that you knew wasn’t as good?

The woman who this recipe belonged to was also one of a kind. She was intelligent, caring and gave the best advice. So full of love and just amazing all round, so it’s no surprise her cookie recipe is too.

Now, I should point out these cookies are more crispy than they are chewy, but if you prefer a chewy cookie, just don't press them down with a fork before baking in the oven.

If you're also after a cookie dough recipe, since this doesn't use egg it's absolutely fine to eat raw (not that raw eggs have ever stopped me eating cookie dough or cake batter in the past...)

Best Ever Chocolate Chip Cookies
Makes Approx. 25 cookies
Prep time: 12 minutes
Cook time: 30 minutes

250gms Dark Chocolate Chips, or good quality dark chocolate roughly chopped.
225gms Butter
1/2 Cup caster sugar
1/2 Cup Brown Sugar
1 Teaspoon vanilla extract
2 1/2 Cups flour
1 Heaped teaspoon baking powder
1/4 Cup hot water

Start by turning the oven onto 180c fan bake.

Next, dice the butter and add to a food processor or electric mixer. Add both sugars and beat on a low/medium speed, creaming the butter and sugar until the butter becomes light and fluffy (approx. 2 – 3 minutes).

Once creamed, add the vanilla extract to the hot water. Slowly pour in the hot water into the butter and sugar mixture and continue to beat for another 30 seconds.

In a bowl, combine the flour and baking powder before adding to the creamed butter and sugar. Continue to mix on a low/medium speed. When the mixture has nearly come together, pour in the chocolate chips or roughly chopped chocolate. Using a wooden spoon, opposed to the food processer/mixer, stir through the chocolate until evenly combined through the cookie dough mixture.

Next, line a baking tray with baking paper and get ready to shape the chocolate chip cookies. Using a teaspoon, scoop the mixture out and place in the palm of a wet hand. The water will stop the mixture from sticking allowing it to be rolled into a perfect ball. Once the mixture has formed a ball, place onto the lined baking dish and press down with a folk (dip fork in a cup of water to stop sticking to cookie dough). Repeat until all the mixture has been placed on the baking tray with approx. an inch between cookies.

Bake in the pre-heated oven for 30 minutes or until the biscuits have become golden. Rule of thumb with baking, once you can smell the cookies, they’re either done or nearly done.

Serve fresh out of the oven or keep in an airtight container. The mixture can also be frozen for up to three months.