Sunday, 24 March 2013
I saw these chocolate chip cookies on my friend Laurie's page the other day. Her blog is called I Love A Cloudy Day, and she's Canadian. She's also a brilliant artist and she used to work as a chef, just like me. I love her to bits! She's a real sweetie pie.
The other day she had posted this recipe for Chatelaine Ultimate Chocolate Chip Cookies. Chatelaine is a very popular Women's magazine back home in Canada. It's been around for yonks. It's kind of like the Canadian Good Housekeeping magazine I suppose. They are known for having great recipes too. I have an old Chatelaine Complete Cookery Book that I received for subscribing probably 35 years ago now and it is a treasure.
So, anyways, I saw these cookies on Laurie's page and immediately I thought to myself, those would be just perfect for us! With there only being two of us, it would make just the right amount and I wouldn't have to be tempted by dozens of cooking sitting in the cookie jar waiting to be eaten!
The recipe said that it made two cookies . . . but I added some of my favourite things like sultanas and toasted walnuts along with the chocolate chips, and so I got four cookies! Perhaps they are smaller than the original ones, I don't know.
I only know they are quite, quite delicious and they are gone. And that's a good thing because I would not have been able to stop myself from being a pig with them . . . coz . . . that's how I roll.
*Four Chocolate Chip Cookies*
Makes only four of the most deliciously moreish chocolate chip cookies. This removes the temptation of over indulging.
1 TBS unsalted butter, softened
2 TBS packed soft light brown sugar
1 free range egg, beaten lightly
(You will only need 1 1/2 tsp of the beaten egg)
1/4 tsp vanilla
3 TBS plain flour
1/8 tsp bicarbonate of soda
1 TBS semi sweet chocolate chips
1 TBS milk chocolate chips
1 TBS sultana raisins
1 TBS chopped toasted walnuts
Preheat the oven to 180*C.350*F/ gas mark 4. Line a small baking sheet with baking paper. Set aside.
Cream the butter and brown sugar until light and fluffy. Measure in 1 1/2 tsp egg. (This is the hardest part as it does not want to measure easily. It can be done though if you persevere!) Stir in the vanilla and egg to thoroughly combine. Whisk together the soda and flour. Stir this in completely. Stir in the nuts, raisins and chocolate chips. Spoon the batter into 4 equal sized mounds on the prepared baking sheet, leaving 2 inches between each.
Bake for 10 to 12 minutes until golden brown around the edges. Allow to cool on the baking sheet for several minutes. Remove to a wire rack to finish cooling completely.