Thursday, July 5, 2012
Choc Chip Cookie's 2 Ways
The other day I bought myself a huge cookie jar, so today I set about baking some cookie to fill it. I decided that I wanted to bake some delicious treat cookies as well as some healthier cookies that I can scoff down without getting a sugar overload. Therefore I made 2 versions of chocolate chip cookies.
Think of this as like online cookie dating. You can read the two profiles of the cookies and choose which one is the best for you. I will post one recipe today and the other one tomorrow.
Cookie #1= This cookie is your traditional, American soft-style cookie. Think soft, chewy and full of chocolate chips. I don't usually dip cookies into milk, but if I was going to, this would be the cookie. A hungry male favourite.
Cookie #2= This is the ultimate guilt-free cookie. This cookie is for those who like their cookies a big more chunky and hearty and the bonus? You won't get a sugar overload with these and get some health benefits while eating them. Perfect to feed children who you don't want on a sugar high.
Recipe Cookie #1
The recipe for this cookie comes from "Real Girls Eat". It makes extremely delicious, soft, chewy cookies. However, these are more of a 'sometimes food' cookie.
This recipe is also a great time saver. You can whip up a batch of cookie dough, cook half of the cookies then and then freeze the other half of the dough for later.
Makes 30-40 cookies
1 cup white sugar
1 1/2 cups brown sugar
1 tsp vanilla essence
3 cups plain flour
1 1/2 tsp baking soda
2 cups chocolate chips
1. In a large bowl, cream together the butter and the 2 sugars (Beat with an electric mixer for around 5 minutes until creamy).
2. Beat in the vanilla essence.
3. Add the eggs one at a time and beat until combined.
4. Sift in the flour, baking powder and salt.
5. Add the chocolate chips
6. Fold all of the ingredients together until just combined.
7. Place the mixture in the fridge for 1/2 and hour.
8. If not using now, shape the mixture into a log, roll in plastic wrap and freeze.
9. Roll tablespoon-full lots of mixture into balls and place on a baking tray (These spread heaps, so give them plenty of room).
10. Gently flatten the balls with a fork.
11. Bake at 180 degrees C. for 9-10 minutes or until the edges are golden.
12. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.