Happy New Year! For various reasons, 2015 is the year that felt like it would never arrive. But indeed time marches on and at last it’s here. This is also my first post of 2015! The next few months are going to be unhappily busy for me, and I’ll try to bake as much as I can. However, you may start to see my recipes get a bit more simple and less time involved. This is one such recipe, although by no means is it any less delicious.
I used the chocolate chip cookie recipe from Sally’s Baking Addiction. She has perfected the chocolate chip cookie and has many handy tips for achieving the softest, chewiest cookie that doesn’t spread out like a pancake. Her website has loads of amazing resources with pictures to answer your every chocolate chip cookie related question. So I’ll leave the explanations to her because she does it much better than I ever could!
The only modification I made to her recipe it so make 12 cookies instead of 16, so they are even larger! We dubbed them “Cookie Monsters”. ;) I was aiming for the supermarket style massive thick chewy cookies – think Sainsbury’s Taste the Difference raspberry white chocolate cookies. Mmmmm. I’m 100% for home baking, but those cookies are a bit of a weakness and when I’m really busy it is always an internal struggle to leave the grocery store without a bag of them. :P
These cookies are darn good. Depending on how long you bake them, they are chewy on the outside and melt-in-your-mouth soft on the inside. This is for those of you out there who love cookie dough. If you keep them in the oven for a few minutes longer, they are slightly crispy on the outside and perfectly chewy on the outside. I’m not sure which I prefer as they are both so delicious. My flatmates decided that it was just personal preference whether you liked your cookie “rare”, “medium rare” or “medium”.
For the recipe and detailed instructions on how to make these cookies, visit Sally’s Baking Addiction.