Chocolate Chip Cookies

I had been wanting to make a stock standard chocolate chip cookie, so when I saw this over at Anna's Sharing My Interests, I thought I would give them a try.

In terms of making them, these biscuits are extremely easy. It does take a bit of time overall because you have to freeze and thaw it, so make these when you can do other things and then come back to them.

As for the taste, I think they are ok. They're like a brittle type cookie rather than a crumbly type cookie that I like. I've never been fond of brittle crunchy biscuits. However, a few of my work mates loved these and said they are the best cookies I have made. So it really depends on the person.

A note of caution. When the biscuit dough starts baking, they become like a puddle and really really spread. So leave at least 5cm between the discs of dough to allow for the biscuits. Otherwise you end up with squished square biscuits like I got. Tastes the same, but doesn't look so good.



Chocolate Chip Biscuits

125g plain flour
1/2 tsp salt
1/2 tsp bicarb soda
120g roasted nuts (I used walnuts, pecans and almonds), chopped
170g bittersweet chocolate (I used dark chocolate chips)
110g softened unsalted butter
1/3 cup caster sugar
1/3 cup raw or brown sugar
1 egg

Sift flour, salt and bicarb soda into a large bowl. Add nuts and chocolate. In an electric mixer, cream butter, castor sugar and brown sugar until pale and fluffy. Add egg, then fold in chocolate mixture. Form into 2 logs about 4cm in diameter and wrap tightly in plastic film. Chill for 1 hour before baking.

Preheat oven to 175C and line a baking tray with baking paper. Unwrap logs and cut into 1.5cm thick slices. Place on baking tray, allowing room for spreading (LOTS of room for spreading), and bake 12 minutes. Cool on a wire rack.

The recipe lists a handy hint for freezing the mixture - slip each log inside a cardboard tube from a roll of kitchen paper to prevent the log freezing with 1 side flattened. Thaw at room temperature for 30 minutes before slicing.