I love cookies.
“But, sweetie!” I hear you cry, “that’s blasphemy! You are English! Surely you must mean biscuits?”
No, I do not mean biscuits! I mean thick, soft, ridiculously chewy American-style cookies.
This is my favourite, tried and tested cookie dough.
It makes gorgeously soft, thick, chewy cookies – yummy! It can be customised however you like, by adding chocolate chunks, peanut butter, marshmallows – anything at all.
Tomorrow I’ll show you how to make gorgeous strawberry-covered cookies using this recipe!
What you’ll need:
200 grams of caster sugar
80 grams of soft brown sugar
1 teaspoon of vanilla extract
1 egg, and 1 egg yolk
250 grams of plain flour, sifted
80 grams of ground almonds
½ teaspoon bicarbonate of soda
A pinch of baking powder
A pinch of salt
A greased, lined baking tray
Two mixing bowls
A wooden spoon
Preheat your oven to 180 degrees C.
Melt your butter in a pan or in the microwave. When it is fully melted, pour it into a mixing bowl and add your caster and brown sugar. Keep beating until it forms a smooth thick caramel!
Beat in the vanilla extract, egg and egg yolk until the mixture is smoothly combined.
In another bowl, combine the flour, ground almonds, bicarbonate of soda, baking powder, and salt.
Give them a good mix together until they are also thoroughly combined.
A little at a time, beat the combined dry ingredients into the butter and sugar mix, until it is all thoroughly mixed together and has formed a thick, stiff mixture.
Then chill the dough in the fridge for half an hour. Have a glass of wine (or cup of tea, if it is not yet six o’clock).
Take out of the fridge. Your dough will now be really thick and stiff – if you stick a spoon in the top, it ought to stay upright on its own.
You are now ready to shape your cookies! Using your hands, scoop some dough out of the bowl and roll it into a ball in your hands.
Place it on the baking tray, and repeat with the rest, making sure to leave a good gap between each ball of dough.
Remember – the bigger your lump of dough, the bigger and chewier the cookie!
Now, put them in the oven.
For large cookies that are very squidgy, leave them in for about 10 minutes – for a crunchier cookie, leave them in for 15. Take them out of the oven, and leave them on the surface to cool for a few minutes. Then carefully lift them with a cake slice and place them on a wire rack to cool fully.
NOTE: when you take your cookies out of the oven, they will seem much too squidgy. However, resist the temptation to put them in for longer; I promise, they harden up a lot when they cool.
Now, eat and enjoy!
See you tomorrow.
Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!