Just sharing my recipe for chocolate chip cookies, which has once again become a weekly staple at home lately… I say once again because almost 20 years ago, it was the weekly staple at home when I was single. I used to bake them for my Mom and sister on Sundays, and I remember all 48 cookies are finished off (GONE) even before we reach Tuesday. Mom even once remarked that they are way better than those by the most popular commercial brand (C**** A***!) 😉
Now, I bake them for the hubby and the little one—and they’re just as popular. The only reason they last the whole week is because the hubby’s too careful not to eat more than one per day, and our daughter is still too small to reach up the cupboard where I keep them 😄
Chocolate chip cookies
250 g butter, softened
200 g caster sugar
220 g brown sugar
10 ml vanilla extract
375 g all-purpose flour
5 g baking soda
5 g baking powder
15 ml milk
3 g salt
340 g semi-sweet chocolate chips
120 g walnuts, chopped
- Pre-heat oven to 175°C (350°F)
- Cream together butter, caster sugar, and brown sugar until smooth. Beat the eggs in one at a time, then stir in the vanilla.
- Sift together flour, baking soda, baking powder, and salt. Gradually mix into the butter mixture, then stir in the milk.
- Add the walnuts, then the chocolate chips. Mix just enough to get an even distribution of nuts and chocolate chips in the batter.
- Drop by tablespoonfuls, approximately 3-5 cm apart, onto non-stick baking trays.
- Bake in the pre-heated oven for 10 minutes. Let rest on the baking trays for about 5 minutes before transferring on wire racks to cool completely.
- Store in air-tight containers. Makes approximately 48 cookies.