Welcome! To another baking post. I’ve actually quite been doing these weekly because it’s meant I’ve got to do a bit more baking… however it has also meant that there’s a lot of baking I’ve had around (I’ve been giving it out to friends so hit me up if you want some baked goods).
This week I promised a friend I would bake them chocolate chip cookies so I cracked out my handy Bobbette and Belle cookbook and got to work. I’m not sure if they’re the best but they are pretty delicious. Let me know what you think and if you make them!
My essential ingredient: Zoella videos
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 cup unsalted butter room temperature but not soft (I honestly have no idea what this means but it’s easier to mix soft butter)
– 1/2 cup granulated sugar
– 1/2 cup loosely packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups large-flake rolled oats
– 3/4 cups chocolate chips (I put more than that in, add this amount first then see how much more you want)
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper –> cue me running to the store because we were out of parchment paper
2. In a small bowl, whisk together the flour, baking powder, baking soda and salt
3. In the bowl of a stand mixer (I don’t have a stand mixer so I just did this part by hand) fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about three minutes. Add the egg and vanilla just to combine (this is quite a wet mixture, this cookie dough overall is very moist)
4. With the mixer (or your arm) on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined and scraping down the sides of the bowl at least once. Add the oats and chocolate chips and mix until fully incorporate (again very sticky, very moist mixture so try to resist the temptation to use your hands as it gets everywhere).
5. Spoon 12 heaping tablespoons of cookie dough onto each lined baking sheet, leaving ample space between. (I should mention it was at this point I used my hands a bit more and wow this dough was like the best moisturizer of all time, expect a homemade moisturizer recipe on the blog next week – JK)
6. Bake for 8 to 12 minutes (so ten?) or until the cookies are light golden brown on the bottom.
Sigh my oven. I’m quite excited to move because this oven is ridiculous. It has all these weird symbols and modes so it basically overcooked the tops and undercooked the bottoms and i had to try and solve the problem.
They’re not as perfect looking as I’d like them to be but in the end I was able to cook them through without burning them (the dark bits are chocolate chip cookies). If you have a regular oven I’m sure these will turn out perfectly.
So what do you think? What makes the perfect chocolate chip cookie? Crunchy or soft? Oats or not? Some more festive baking posts are coming I promise. After a bit of a reprieve I think it’s time to get back to festive posts, let me know if you have any requests in the comments below or my social media is above and to the right!
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