Chocolate chip cookies (dropped cookies)

Chocolate chip cookies
Chocolate chip cookies

Okay, so I appear to have fallen at the first hurdle and called these cookies.

To me this is what cookies are – American-style, soft and chewy.

I did a bit of googling trying to find an exact definition of biscuits vs cookies and only got more and more confused. Some referred to crisp vs cakey, some referred to bread vs cake, some sweet vs savoury.

And don’t even get me started on crackers!!

So, forgive the terminology and let’s get onto the baking.

I started my biscuit/cookie/whatever journey with a simple chocolate chip dropped cookie.

This recipe uses the creaming method which is pretty much the same as used when baking cakes.

It involves creaming together the butter and sugar until light, then adding eggs before finally gently mixing in the dry ingredients.

Michel Suas has a couple of extra tips – use room temperature ingredients and don’t cream the butter and sugar together for too long to avoid what he calls “cookie run-out” or spreading.

Apparently over-mixing the dough  results in the fat melting during the cooking process and hence the cookie losing its shape.

I must have done something right because mine didn’t spread and were absolutely delicious – especially warm from the oven.

Chocolate chip cookies (courtesy of Michel Suas)

5 ½ oz butter
3 3/8 oz sugar
4 1/8 oz brown sugar
2 ½ oz egg (1 large)
1 tsp vanilla extract
8 ¾ oz bread flour (I used plain flour)
½ tsp baking soda
1 tsp salt
8 ½ z chocolate chips

Cream the butter and sugar.

Gradually add the eggs and then the vanilla.

Combine the flour, baking soda, and salt; mix to 50 per cent incorporation.

Add the chocolate chips and mix until just incorporated.

Scale into 2 lb 3 oz (1,000g) pieces and roll into 17 inch (43cm) logs.

Wrap each log in parchment, and refrigerate until ready to bake.

Cut into the desired size (approx. 2oz) and place on parchment lined baking tray. Bake at 350F (177C) for 10-12 minutes.


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