A few weeks ago I was invited to a friend’s house. It was already sweltering hot but the day before, as a result of my Facebook status at the time, and a special request for it, I baked some chocolate chip cookies. I never ever regret baking, especially for others and it’s only good manners to take something with you when someone welcomes you to their home. And you know the drill, for good friends I would do that and more. Another friend of ours made the most delicious rice salad I’ve ever had, with the freshest mozzarella and seafood. Bringing dessert was the least I could do.
Last week I got a very kind message from a friend about a large batch of cookies he made for 40 people. I never made such a big quantity all at once because thank goodness I never had to feed such a large group. (I admire anyone who is able to cook in this way without hitting the panic button.) I cannot believe that I wrote about this recipe almost two years ago today, on the 27th May to be exact! Nigella’s book Kitchen was only a few months old then. Must be a weird coincidence. Since then I made these chocolate chip beauties countless times and they are loved.
Recently I went ahead and bought a small ice-cream scoop which turns out to be very convenient for all kinds of cookies and muffins. Sometimes the right tools make the job easier, and an extra ice-cream scoop hasn’t done anyone any harm yet! (It was also a good excuse to run to the catering shop which is only a ten minute walk away from here. Happy days!) This quantity yielded me 24 smallish cookies.
- 150g unsalted butter, softened
- 125g soft light brown sugar
- 100g golden caster sugar
- 2 teaspoons vanilla extract
- 2 large eggs, cold from the fridge
- 300g plain flour
- ½ teaspoon baking powder
- 300g dark chocolate chips
Preheat your oven to 175 degrees C (fan) and line a couple of baking trays with baking greaseproof paper.
Melt the butter. The easier method is in the microwave using short blasts. Set aside to cool a little.
Put both sugars in a large bowl. Pour in the melted butter and whisk vigorously.
Then beat in the vanilla extract and the eggs until the mixture is light and creamy. Slowly mix in the plain flour and the baking powder and gently mix again.
Fold in the chocolate chips.
Using a small ice-cream scoop, drop the cookie mixture down onto your lined baking trays. Make sure to keep them around 6 cm apart because they will expand while baking. Keep the cookie dough bown in the fridge to keep it cool in between the batches.
Bake for approximately 17 minutes, while keeping an eye on them. Take them out of the oven as soon as their edges turn a little golden. Leave them to cool for a while on the trays before turning them out on a wire rack. Remember you want a soft cookie on the inside so don’t overbake them.
At the risk of sounding boring, I do love making these. And there’s always some in my bag when I have a day full of errands! Enjoy! R xx
(Adapted from Kitchen: Recipes from the Heart of the Home by Nigella Lawson, Chatto & Windus, 2010.)