Chocolate Chip Cookies: featuring the COOKIE MONSTER

Who likes chocolate chip cookies, raise your hands! Me, me, me!!

And so it goes, one of the most famous of cookies, these are incredibly addictive especially if you use really good quality chocolate and jazz it up with some nuts. Although standard recipes ask for chocolate chips, buttons or melts, I like to buy 70% cocoa chocolate bars and roughly chop them up; sort of a more rustic rough and tumble approach. I got this recipe from the Australian Women’s Weekly COOK book and have debuted these last Chistmas as gifts for friends and I would say these delicious goodies disappeared pretty quickly. Brown sugar gives the cookie a lovely caramel touch in terms of flavour and colour and a small amount of baking soda makes it crisp and adds flavour as well (I can’t describe it; almost like a pleasant oily, nutty, salty, maybe slightly bitter-but-in-a-good-way flavour)

The cookie pictured above is the standard size I usually make; about 1 tablespoon of cookie dough yields a 6 – 7 cm baked cookie. So when does the cookie monster come in? This  story goes way back to highschool; apparently I owe my bestfriend a GIANT COOKIE  but for some reason I had trouble remembering that I did. I went through a cookie phase back then and would often share some homemade goodies with friends during school recess but she must have been absent on the day I brought giant chocolate chip cookies (just the size of an average palm) so till today I get constant reminders that I owe her big time! Happy to oblige of course except that she lives in Malaysia and I’m in Melbourne so I promised her the next time she comes to visit, I’ll welcome her at the arrivals hall of the airport, holding up a giant cookie with her name piped across it; now there’s no missing that eh?!
But for today, I’ve just split half the cookie dough and rolled out one half into a massive round and baked it for 25 minutes. And typical me could not resist putting on  my silly hat to take a mug shot of my personal cookie monster. 😯

Chocolate Chip Cookies
(adapted from Australian Women’s Weekly COOK, How To Cook Absolutely Everything)

250 g butter, softened
1 teaspoon vanilla extract
3/4 cup (165 g) caster sugar
3/4 cup (165 g) firmly packed brown sugar
1 egg
2 1/4 cups (335 g) plain flour
1 teaspoon bicarbonate of soda
2 cups (300 g) dark chocolate Melts, chopped coarsely (I use 70% cocoa dark chocolate bars & milk chocolate)

1. Beat butter, extract, sugars and egg in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir combined sifted flour and soda into egg mixture, in two batches. Stir in chocolate; refrigerate 1 hour.
2. Preheat oven to moderate (180oC/160oC fan-forced). Grease oven trays.
3. Roll level tablespoons of dough into balls; place 3cm apart on trays. Bake uncovered, about 12 minutes. Cool on trays.

Note:

• Cookies will be soft when just baked; it will harden when left to cool completely so don’t be tempted to bake it for longer or else you’ll end up with a hard cookie.

Don’t I just look so fetching?!
Oops, I accidentally chipped the side of the cookie

piped with melted white chocolate

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