Today I decided to try making some American style cookies.
I have tried once before, and it wasn’t a success but I’m determined to get them right. I’m from the UK and here, we eat biscuits not cookies. Biscuits are thin and crunchy, unless filled with cream, and the thick, gooey cookie is foreign to us.
I finally found a recipe that gave me thick and chewy cookies, with that authentic American cookie look and feel. It’s quite a generous recipe too, I got 26 cookies out of it.
10⅔ ounces plain flour
½ teaspoon baking soda
½ teaspoon salt
6 oz unsalted butter, melted and cooled
7 ounces light brown sugar
½ ounces granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
9 ounces semisweet chocolate chips (I used a mixture of choc chips and ginger pieces)
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees (Gas mark 3). Line 2 large baking sheets with parchment paper. Mix the flour, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat the melted butter and sugars together until smooth. Beat in the egg, egg yolk, and vanilla until combined.
3. Slowly add the flour mixture until combined, I added a bit at a time. Mix in the chips until incorporated.
4. Working with 1and a half tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
They are heavenly.