When I was in my first year of university, I lived with three other girls. Four girls, looming deadlines and exam study mean many late nights. Not all of which involve studying or writing essays,
some of them most of them involved procrastibaking (procrastinating by baking). Cakes, cookies, muffins. You name it we baked it.
Some of my fondest memories at university are the nights that we stayed up, baking well into the night and this recipe is in fact from one of my old flat mates. It is a great recipe because, not only is it super simple, but it also makes enough dough that you can freeze some of it to use at a later date. You also don’t have to press the dough into shapes when putting them on a baking tray you can just roll them into balls and place onto the tray.
I only had dark brown sugar which is why mine are a little dark looking but actually the dark brown sugar gave the cookies a deeper molasses type flavour. I think these would make a great dessert with some salted caramel ice cream sandwiched in between two cookies.
If you do freeze some of the dough, use cling film to roll into a log. Wrap tightly and freeze. To bake, defrost overnight and then bake as instructed.
Chocolate Chip Cookies
180g butter, melted and cooled
1 cup brown sugar, packed
1/2 cup sugar
1 egg and 1 egg yolk
2 teaspoons vanilla essence
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1. Preheat oven to 160 C.
2. Beat together butter and sugars, then beat in egg, yolk and vanilla essence.
3. Mix together flour, baking soda and salt in another bowl, then add to butter mixture and mix until just combined. Mix in chocolate chips.
4. Place balls of dough onto a baking tray and bake for 11 – 14 minutes. Cookies should be golden brown with slightly hardened edges and still slightly soft in the centre. Cool for a few minutes and then transfer to a wire rack.