Sweet treat: choc chip cookies
It's hard to resist a cookie, and these from the head pastry chef at the Runnymede on Thames are soft, chewy and delicious.
Being the eternal optimists that we are here at Muddy, we’re looking at the upside of lockdown. More time at home means more time to polish our baking halo. Or maybe it’s just that we can’t resist tucking into a little cookie dough during the making (it can’t be just me?!).
Here’s a delicious recipe for the ultimate chocolate chip cookies from the head pastry chef at the Runnymede on Thames in Egham.
Chocolate chip cookies
- 300g butter
- 525g brown sugar
- 3 eggs
- 5g vanilla essence
- 600g flour
- 7.5g baking powder
- 7.5g salt
- 7.5g bicarbonate of soda
- 0.5g milk or white chocolate
- 0.5g macadamia or pistachio (optional)
- Cream the butter and sugar together, then add the eggs and vanilla essence.
- Add the flour, salt, bicarbonate of soda and baking powder and mix together.
- Mix in the chopped milk or white chocolate.
- Roll the mix into approximately 30 balls
- Bake at 180°C for 10 minutes, until golden around the edges and still a little soft in the middle.
TOP TIPFOR COOKIES WITH A BIT OF A TWIST, ADD 0.5G OF CHOPPED MACADAMIA NUTS TO MILK CHOCOLATE COOKIES OR 0.5G OF CHOPPED PISTACHIO NUTS TO WHITE CHOCOLATE COOKIES. SIMPLY MIX IN THE NUTS ALONG WITH THE CHOPPED CHOCOLATE IN STEP 3.