Easy to make, enjoyed by children and adults alike and suitable for almost any occasion, chocolate chip cookies are one of the most famous bakes in lesfic. There lots of recipes available but my favourite is by British cook Nigella Lawson (check it below). Feel free to tweak the amount of chocolate chips according to your cravings.
Recommended books while savouring these:
‘Soho loft’ series by Melissa Brayden
Whenever there’s a crisis in the ‘Soho loft’ group of friends, a Midnight Chocolate meeting is called to discuss it and bond around a decadent chocolate overdose. One of the staples on these feasts are the chocolate chip cookies. No need to restrain yourself. After all, according to the Soho loft girls, calories consumed after midnight don’t count.
‘Strike a match’ by Fiona Riley
Famous matchmaker Samantha Monteiro almost causes mayhem at Sasha’s workplace when she drops by the fire station with a tray of gourmet chocolate chip cookies. “They’re really good cookies. Sometimes injuries happen in the name of dessert,” Samantha said.
‘The secret pond’ by Gerri Hill
Chocolate chip and pecan cookies are Hannah’s son Jack favourite and great to pack for a picnic by the river with Lindsey, their friendly neighbour. The time shared outdoors between the three helps them heal wounds and form a budding friendship. Will Hannah’s and Lindsey’s friendship evolve into something else?
Recipe:
INGREDIENTS
Makes: approx. 14
By Nigella Lawson
METRICCUPS
1¼ sticks soft unsalted butter
? cup soft light brown sugar
½ cup superfine sugar
2 teaspoons pure vanilla extract
1 egg (fridge-cold)
1 egg yolk (fridge-cold)
2 cups flour
½ teaspoon baking soda
11½ ounces packet milk chocolate morsels or chips
METHOD
Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.
Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.