Hope all of you are enjoying the Cookie Fest on The Bakealogue as am back with another must-have recipe for all …. Chocolate Chip Cookies! I always tend to have them plain but as it’s so hot in Dubai just had to add a dollop of ice cream in the middle and turn it into an ice cream sandwich today *nom nom* … oh and that’s my kitchen window you see in the pic .. I’ve got something about baking in every corner for inspiration which you too shall see as time goes on 🙂 … Coming back to the recipe, there are quite a few chocolate chip recipes out there but this one always works for me as the ingredients are basic and the result delicious! So do give it a try and let me know how you get on …. Happy Baking!
All Purpose Flour: 1 and 1/2 cup
Unsalted Butter (at room temperature): 4 oz
Caster Sugar: 3/4 cup
Baking Powder: 1/4 tsp
Bicarbonate Soda: 1/2 tsp
Vanilla Essence: 1 tsp
Salt: 1/4 tsp
Chocolate Chips: 1 cup
Pre-heat your oven to 180 degrees Celsius and line your baking tray with parchment paper.
In a bowl, beat together the unsalted butter and caster sugar until it forms a creamy mixture.
Add the egg followed by vanilla essence and beat again until all ingredients are well-combined.
In a dry bowl, sift together the all purpose flour, salt, baking powder, and bicarbonate soda. Mix the chocolate chips in the flour.
Add the flour to the batter and mix until the batter starts to form a dough.
Scoop out your cookies on your baking tray leaving space between each one as the cookies will spread while baking.
Bake the cookies in your pre-heated oven at 180 degrees Celsius until the edges start to turn golden brown.
Allow the cookies to cool on the baking tray for 5 minutes and then transfer them to your wire rack for cooling. The cookies will appear soft when out of the oven but will harden during the cooling process.
To view more sweet recipes visit the Ready Steady Bake section on The Bakealogue