Chocolate Chip Cookies by Ayesha
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We love us a good cookie. With extra chocolate chips. And that perfect crisp exterior with the right balance of the chewy interior. YUM.
- PREP TIME: 30 minutes (1 hour refrigeration)
- COOK TIME: 30 minutes
- SERVINGS: 6 persons
INGREDIENTS
- 2 cups flour / maida
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 egg yolk
- 1 heaped tablespoon peanut butter (preferable chunky)
- 1 ½ cups semisweet chocolate chips
DIRECTIONS
- 1. Preheat the oven to 170 degrees C. Line your baking pan with wax paper or grease with a bit of butter. Don’t do both together as the cookies will spread too much.
- 2. Melt the butter in a medium bowl and add the sugars. Beat until well blended.
- 3. Add vanilla, egg and egg yolk and beat until fluffy.
- 4. Beat in the peanut butter.
- 5. Sift the flour, baking soda and salt into the butter/egg mix and beat until just blended.
- 6. Stir in the chocolate chips by hand using a wooden spoon.
- 7. Refrigerate the batter for a couple of hours just to make it easier to handle the dough.
- 8. Drop cookie dough 1 super heaped tablespoon at a time onto the prepared baking pan. Cookies should be 2 inches apart.
- 9. Bake for 12 to 15 minutes in the preheated oven, or until the edges are light brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- 10. Click HERE for a step by step tutorial of these cookies
- 11. For a list of where to find baking supplies in town, please check our article HERE
Notes:
Adapted from allrecipes.com Best Big Fat Chewy Chocolate Chip Cookie. Click HERE for a step by step tutorial of these cookies
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