You could say it is a minimalist recipe, or an easy one, or a lazy one – We just didn’t have an electric whisk on hand (yet) so the wife adapted a no-whisk recipe online, to make some chewy cookies for Christmas!
It has been many years since the wife had baked, and she has never baked in a built-in oven before. It was a dream come true. 🙂
Heat control and distribution is so much easier with this oven. The wife’s previous oven was one of those cheaper ones but it wasn’t true to temperature – so it took longer to get used to.
Here’re some photos and the recipe is below.
The second batch of cookies cooking up in the oven (we made around 8 batches in total that day!).
This really brings back memories to when the wife was a food blogger. Good ol’ times. 🙂
Anyway, here’s the recipe that we’ve adapted ours from.
Oven Temperature: 190˚C (preheat!)
Makes: 30-35 medium-sized cookies (We used 1 tbsp of dough per cookie)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 115 grams unsalted butter; softened in front of the preheating oven
- 2 eggs
- 1 teaspoon vanilla essence (extract: if you have the extra cash)
- 1/4 teaspoon table salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour (sieved)
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 190°C. Line a baking tray(s) with baking paper.
- In a large bowl, mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed.
- Mix the softened butter into the sugar in globs with a spoon and a fork.
- Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.
- Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.
- Add the sieved flour in 2 portions. DO NOT over-mix to avoid forming too much gluten. Use the folding in method and stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.
- Add the chocolate chips all at once and use a spatula in a folding motion to incorporate them into the batter.
- Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart or more (these cookies spread a lot!) We made the dough balls about 1 tablespoon big.
- Bake the cookies for 5-10 minutes in your preheated oven. Take them out when they look puffy, and are set and brown around the edges. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
- Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches.
Have fun! Let us know if you’ve tried it out. 🙂