I love cookies, hence why I don't bake them that often (cookies for breakfast, lunch and dinner anyone?). Dan and I love those crispy but chewy cookies that you can get from the bakery, but every recipe that we tried ended up being dry and crunchy, or too sugary, or too oily. So we experimented. A lot.
Here is the recipe that we have come up with, after a bit of trial and error. The trick is not to cook them for too long in the oven. When you get them out, they should look lightly golden and almost under cooked. If you let them sit on the tray for a while, before you transfer them to the cooling rack, they won't fall apart and you will end up with the lovely chewy centers, that make shop bought ones so appealing.
80g unsalted butter
100g soft brown sugar
125g caster sugar
225g self raising flour
1tsp vanilla essence
You can also add other ingredients, such as raisins, chocolate chips, pistachios... whatever takes your fancy! The great thing about this recipe is that it makes a good starting point for other flavours.
1. Mix the butter and sugar in a large bowl.
2. Mix in the egg and vanilla essence.
3. Mix in the flour and any other toppings that you want to add at this stage (raisins, choc chips etc.)
4. Roll the dough into walnut sized balls and place them on a baking parchment lined baking tray.
5. Flatten the dough balls slightly.
6. Bake in the oven at 170 degrees for 9-12 minutes (experiment with your oven. We tend to cook them for 10 minutes 30 seconds). Aim for a lightly golden finish and they should look slightly under cooked in the middle.
7. Leave on the baking tray for 5 minutes.
8. Transfer the cookies to a cooling rack, to finish off the cooling process.
9. Enjoy all the cookies! Yum.