Sugarlace

Chocolate chip cookies. Three words that are music to my ears. Chocolate filled little nuggets of harder-than-usual pieces of flour, butter & eggs, dunked in milk, and even better enjoyed eaten while in you’re pajamas, under your doona and reading your favourite book.

Add chewy in the front and what do you get? Sheer, sheer bliss.

I’m blessed with a bunch of awesome and talented friends who are also goddesses (and gods!) in the kitchen. Case in point: the crazier-than-thou pizza parties that seem to get more creative, more innovative and more exciting year after year. And yes, there’s another pizza party competition later this year so keep an eye out.

These chewy babies are the product of Cat’s uber tried and tested and truly magnificent recipe from Pillsbury The Complete Book of Baking. One bite and you’re in chewy, chocolate heaven.

Trust me. You’ll see.

Cat’s Chewy Choc Chip Cookies*

Recipe adapted from Cat Juan Ledesma’s Soft and Chewy Chocolate Chip Cookies

1 cup caster sugar

1 cup packed brown sugar

300g softened butter

2 teaspoons vanilla extract

3 eggs

4 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

750g dark chocolate chips

1. Preheat oven to 180 deg C.

2. In a bowl, mix both sugars and butter until soft. Add vanilla and eggs and beat well. Beat in flour, baking soda and salt, and stir in chocolate chips.

3. Using an ice scream scooper, scoop the batter on to a greaseproof baking sheet. Ensure there is enough room in between the scooped cookie as it will expand during baking time.

4. Bake for 8 minutes. Remove from oven and allow to cool for 2 minutes before transferring to a cooling rack. Cookies may appear too soft at first, but will harden once cooled through. Enjoy!

*Some measurements from the recipe have been changed.