Chocolate Chip Cookies

There are few things in life as satisfying as pulling freshly baked chocolate chip cookies from the oven. The smell is enough to make me a little weak in the knees, and I  don’t even eat them anymore. IMG_2405I mean look at them… all golden with flecks of chocolate, just begging to be eaten before they are appropriately cooled.

Everyone has a go-to recipe for chocolate chip cookies. My go-to has evolved over the years to arrive at this fail safe, always incredible, mouth watering, concoction. IMG_2403Even the raw dough looks incredible. There have been times when I’ve bought those cookie dough rolls just to eat them raw… so good. IMG_2404They are perfectly bite sized at this stage. One mouthful. Gone. What raw cookie dough?IMG_2406But then you wait and that smell comes out of your oven! Good lord. What a smell.IMG_2407Then you box them up and take them all out of your house (much to the disppointment of the BF). They were highly appreciated in the wee hours of morning during Relay for Life, I am sure.

Chocolate chip cookies

1 cup (235 grams) butter
2 cups plain flour
0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
2 eggs
1 tsp vanilla
1 cup brown sugar
1 cup white sugar (I sometimes do half white, half raw if I feel inclined)
2.5 cups oat bran (I like mine a little bit chunky still, it gives the cookies a chewier texture)
200gr milk chocolate
140-200gr dark chocolate

1. pre-heat over to 180*c (350*f) and line some cookie trays with baking paper
2. combine flour, oat bran, salt, baking power and baking soda in a bowl, set aside
3. cream your butter and sugars until they are looking fluffy and glorious (you’ll know it when you see it)
4. add vanilla and eggs one at a time, beat baby, beat
5. add your flour mixture gradually until it’s all combined
6. roughly chop all of your chocolate, I use chocolate blocks rather than chips because it melts rather than holding its shape giving you these pockets of chocolate goodness… is anyone else drooling a little?
7. mix your chopped chocolate through your dough, get in there with your hands for even distribution
8. Roll dough into balls, I go with about a teaspoon of mixture, place them on your prepared tray a little way apart so it doesn’t become one big cookie (would that be so bad though, really?)
9. bake for 8-10 minutes, if you want them crispier leave them a little longer, I personally like them soft and chewy so 8-10 is perfection.
10. pull out of oven and try not to burn the roof of your mouth while stealing piping hot cookies off the tray,

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