Friday, 3 May 2013

the best friggin' chocolate chip cookies ever made...

... if Spring could be captured in just one day, this would be that day... it's warm, it's very sunny and bright, the odd stray bee is wafting into the house, caught on a gentle breeze and that slightly fuggy aroma of freshly cut lawn is in the air.  There are a pair of big fat wood pigeons who both fly down and land on the bird table to preen each other... I feel that watching their courtship is tantamount to watching avian porn but I let it slide because they're clearly happy and prepping for new life.  We also have a very brave pair of blackbirds who are well in to constructing what seems to be a whole apartment block with the amount of twigs and feathers they're collecting... the male comes right up close to our large garden doors, even when they're open, it's as though he's looking to see if we have any better construction materials inside than he'd find on his regular haunts... it's all happening chez belleau, I can tell you...

chocolate chip cookies
do you ever use google for inspiration?  Sometimes i'll just write whole sentences in there to see what comes up and yesterday morning was no exception when the thought struck me to make chocolate chip cookies for this months teat time treats bloggers challenge.  I simply typed in 'the best cookies in the world' and this is what came up... talk about your top notch SEO baby!

The tea time treats challenge was founded by the lovely Karen from Lavender and Lovage and the delightful Kate from What Kate Baked.

this recipe is slightly adapted from the awesome Parents Need to Eat Too blog written by Debbie Koenig.  Debbie is the one who painstakingly slaved over a hot cookie to come to this incredible recipe.  The only credit I take for these are that I've made them too and am sharing them with you, you lucky people, for they are truly the best friggin' chocolate chip cookies ever made...

190g self-raising flour (or 190g plain flour and 1/2 a teaspoon of baking powder)
1/2 a teaspoon of salt
115g butter
125g light brown sugar
125g regular sugar
1 and 1/2 teaspoons vanilla extract
1 large egg - lightly beaten
100g dark chocolate chunks

in a large bowl cream the butter and sugars until light and fluffy... as you know I like to do this by hand with a wooden spoon which can take up to 6 mins but it can be done the modern way with an electric mixer much faster

add the beaten egg and vanilla and mix in until incorporated then add half the flour and beat in followed by the rest of the flour, the salt and the chocolate chips.  Beat in until fully combined.

tip the dough out out onto a large piece of cling film and roll out until you have a large sausage shape roughly 14 inches long, wrap in the film and pop in the fridge for at least an hour if not overnight or even, as the original method says, 24-36 hours.

once thoroughly chilled unwrap and cut into slices - you should get 24 out of the roll - and lay onto a baking sheet or two.  Bake on 170C for 15 mins or until golden.  They will still feel soft after this time but you should take them out of the oven and lay them onto a cooling rack.  They will be fully ready to consume after 20 minutes at which point your heart will melt...

for the original US measurements and a rather more detailed method pop over the Debbie's blog here.

eat and of course, enjoy!


  1. That's a pretty big claim! But they do look rather delicious, may have to make the recipe just to test and see :-)

  2. With a statement like that... best friggin'... how can I not want to try these???

  3. Friggin fantastic Dom! What a GREAT entry into Tea Time Treats! LOVE your photos too......Karen xxx

  4. Thanks so much for endorsing my recipe, Dom! I'm intrigued by your choice to make them slice-and-bake.

  5. Wow, can't wait to try them. I love the heavy chip to cookie ratio :)



  7. I bet the pigeons didn't get any of the cookies!

  8. I can nearly smell these yummy cookies - they look so good.

  9. Yes please! They look great. I shall have to make them with the kids and they can judge if they are the best in the world!

  10. I love how one feels when they have discovered 'the best' whatever ... knowing the taste will always satisfy is the best feeling in the world! I am liking the size of those chocolate chunks AND the idea of cold dough being sliced off to make perfect rounds! So different from my 'processed chocolate chips' and 'plop the dough on the pan recipe'!

  11. The original Toll House Cookie was baked here in my home state of Massachusetts. So I will have to make yours and compare. If there is anything we know here in MA. its a good chocolate chip cookie. Your cookies look delicious and very uniform. can't wait to try them.

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