Why do we love cookies? There is something unique about them which is appealing to all – I actually cannot think of anyone who has ever said to me that they do not like cookies. They can be comforting with a cup of tea after a long day, or perfect to fill that sweet craving we all get from time to time. I associate cookies with being creative; there is so much that you can do with their texture and flavour. I have a strange belief that if one masters the perfect cookie recipe, one would be ready for world domination. Therefore I am on a quest to create this, eating as many as I need in order to succeed.
Someone recently recommended a good recipe for crumbly chocolate chip cookies which funnily enough is from one of my favourite cookbooks, How to cook the perfect… by Marcus Wareing. If you do not already have this book, get it! It was one of the many British cookbooks which my mum armed me with when I moved abroad a few years ago, and I always refer to it when I am in need of an uncomplicated and delicious recipe.These cookies were fun to make and perfect if you are a fan of the small and crumbly type (the use of bread flour is definitely a key factor in the texture of this cookie).
Ingredients:
180g strong white bread flour
115g butter (softened)
75g soft brown sugar
75g caster sugar
1 medium egg
1/2 tsp baking powder
1/2 tsp vanilla extract
170g dark and milk chocolate chips (mixed)
Pinch of salt
Cream together the butter and sugars in a bowl until pale and creamy, add the egg and beat in well. In a separate bowl, sift the flour, baking powder and salt and mix together. Fold the flour into the cookie mixture in two batches, combining well after each addition. Fold the chocolate chips into the dough; this may seem a bit difficult at first but keep going and it will all get mixed in! Lightly flour the surface and softly roll the dough into a log (I usually roll the dough so that it is just slightly larger than a vaseline tin). Wrap the log tightly in a double layer of cling film and refrigerate for at least 2 hours or until firm.
About 10 minutes before removing the dough from the fridge; pre-heat the oven to 190C/Gas 5 and line a baking tray with greaseproof paper. Take the dough out of the fridge and slice into discs – not too thinly but as many as you want. Place them evenly on the baking tray with enough space between them and bake for around 12 – 15 minutes, or until golden brown. Cool on a wire rack and store in your favourite biscuit jar.
These cookies last well for 3 – 4 days, and the dough can also be stored in the fridge for up to a week, so you can prepare it in advance or cut up and bake when you fancy a cookie! However, I sometimes cannot wait that long and end up nibbling on the dough….. enjoy 🙂
beesteasandbooks 
These look lovely. Hope to do some cookies myself tomorrow! Ali xx
Posted by hungrysquirrelcakes | November 13, 2011, 18:39Amazing – I’ve seen recipes with bread flour before but never tried one. I like my cookies soft and fudgy in the middle and crumblier on the outside, but I normally just use normal flour and add a tablespoon of sunflower oil to achieve that!
On a related note – which is actually better, the cookie or the cookie dough? I vote its impossible to say. Impossible.
Posted by kerrycooks | November 13, 2011, 18:40I’m always looking for the perfect choc chip cookie recipe. Have never tried one with bread flour, bookmarking to try.
Posted by bakingaddict | November 19, 2011, 16:11