Tuesday, 3 September 2013

Classic Choc-Chip Cookies

I've got a vintage copy of The Australian Women's Weekly Beautiful Biscuits cook book which I 'borrowed' from my first boyfriend's mum to learn how to bake for the love of my short life. Y'know, the one I was going to marry and have children with. I was 16 and have loved a couple of others since then and he's now a reverend or a pastor or something like that. When we broke up, I kept the cook book. It was part of my settlement package. Together with a white fluffy teddy bear holding a red satin love heart with "I love you beary much" on it, half a dozen mix-tapes and an id bracelet...

I first made these biscuits when I was 16 years old. 25 years later and not much has changed. I have removed the walnuts because you can't send kids to school with nuts anymore and have reduced the sugar amounts. I still make them to please boys that I love though. 

125g butter
1/3 cup sugar
1/3 cup brown sugar, lightly packed
1/2 teaspoon vanilla
1 egg
1 3/4 cups self-raising flour
1/2 teaspoon salt
125g choc chips [I use half white and half dark chocolate]

Preheat oven to 180c

Cream together butter, sugars and vanilla. [When I was 16 I used to do this with a hand-held mixer which took aaaaaaaages. Now I'm a grown up and I have one of those stand alone kitchen mixers that does it for me] Add lightly beaten egg gradually, beating well after each addition. Mix in sifted flour and salt. Add chocolate chips and mix well. Shape teaspoonfuls of mixture into small balls, place on lightly greased oven trays, allow room for spreading. [I got fancy and pressed the ones in the picture down slightly with a fork for a bit of detail. Made no difference to the taste.] Bake for 10-12 minutes.

They are a perfect lunch box size and the boys get one each every day. I have already reduced the amount of sugar from the original recipe but there may be room to reduce it more if you like.

What do you think?

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