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Chocolate Chip Cookies

When the rain is pouring down outside, splattering onto the patio and running tiny rivers along the glass of each window, there’s not much to be done other than to stay inside where it’s dry and bake chocolate chip cookies.

The relatively flat landscape of the part of England that my parents live in means that you can spot rain clouds looming in the distance long before they arrive. The towering dark clouds race one another across the sky, little patches of blue hiding between them and the odd peek of sunshine. But that doesn’t last long, you can see the sheets of rain on the horizon, coming down over nearby towns and villages, and wait for the tiny drops of rain that precede a much larger downpour as the clouds head in our direction.

This wasn’t the kind of summer we had been expecting when we boarded the plane to come and visit. Although the weather has limited our outdoor time, it is no less fun to stay inside and bake chocolate chip cookies with grandma.

The original recipe for these cookies is from my mum’s book Baking Made Easy by Lorraine Pascal. Being a far better baker than I am, my mum made a few alterations and substitutions to the recipe which resulted in these yummy chocolate chip cookies being eaten up from the oven before they even had much of a chance to cool.

Because the original recipe is British, I have converted the ingredient amounts from metric to American measurements. Despite being terrible at math, this is one of those things I’ve found myself getting quite used to doing as a British Expat.

Although I’m sure we all have a hundred different recipes for Chocolate Chip Cookies, if you’re anything like me it’s fun to try out different methods and ingredient amounts to get exactly what you want. These are absolutely delicious warm, just the right thickness and soft enough without completely falling apart in your hands as you eat.

Chocolate Chip Cookies

1 stick butter, softened
1 cup light brown sugar
1 egg
1.5 cups all purpose flour
Pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk chocolate chips

Preheat the oven to 375F and line two baking trays with baking parchment.
Put the butter and sugar into a large bowl and cream together until fluffy. Mix in a couple of tablespoons of flour and then stir in the egg.
In a separate bowl, mix together the remaining flour, salt, baking powder and baking soda. Tip the dry mixture into the bowl with the butter mixture and mix until the dough looks uniform. If the mixture is still too wet, you can add a little extra flour.
Add the chocolate chips and mix everything together with a wooden spoon.
Divide the mixture into balls and place about 4 inches apart on the prepared baking tray. Bake in the oven for 10-12 minutes. The cookies will be very soft, remove them from the oven and leave to cool on the baking trays for a few minutes before transferring to a wire rack.

Makes about 12 cookies.

3 Comments

  1. Rebecca, looks like all had a fun time in the kitchen! I really like the B&W.

    No rain here, and we really need it, but I got up early and made Chocolate Chip Cookies on Sunday. I wanted to get them baked before it got hot outside.

    Sometimes one just needs a good ole Chocolate Chip Cookie!
    Robyn´s last post ..Favorite Flowers

    • You’re so right! When we’re home I don’t bake much anyway, but in the summer the oven just heats up our little apartment so quickly that it’s not worth turning it on!

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