I’ve never found a really decent cookie recipe. They’re either too soft, too hard or nothing like a cookie. Just because it has chocolate chips in it, it does mean it’s a cookie! So I’ve decided to challenge my self to find the perfect (or near enough) chocolate chip cookie recipe. I’ll just keep making recipe after recipe until I find what I’m looking for. I know, I’m a right trooper.
So these cookies, I found them in Rose Eliot’s New Complete Vegetarian cook book and they’ve not got any eggs in them. Why she choose egg free baking I’m not totally sure. Maybe it was to appeal to the very specific Lacto Vegetarian lot (they eat dairy but no eggs). Although she does point out that these can be made completely vegan if you sub the butter for a vegan margarine. So if that tickles your ethical pickles then go for it and make them vegan.
I was really suspicious of this recipe, they’ve got no eggs in them and they use self raising flour. But whatever, I gave them a fair go. So how did they turn out then? Surprisingly really fucking well! These guys were totally my underdog recipe and I only made them because it meant I didn’t have to start googling around. But no, they’ve beat any I’ve made before. They’ve got crispy edges and googey middles, although they don’t really do the spreading out thing that I like so much. These cookies look a little more like Maryland than your normal big flat ones as they’re quite tall and bumpy.
I’ve definitely not found my perfect cookies yet as they weren’t flat and I like a slightly chewier bite. Saying that, I’m pretty sure they were the best cookies I’ve ever made. But I’ll have to power through and try some more!
- 125g butter or pure vegetable margarine, softened
- 125g caster sugar
- 1 tsp vanilla essence (I used extract)
- 200g self-raising flour, sifted
- 1 tsp baking powder
- 200g milk chocolate chips or milk chocolate cut into chips (I used cadbury)
- 1 tbsp water
- Preheat the oven to 180°C (350°F), gas mark 4.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Stir in the vanilla, flour, baking powder and chocolate chips, and add the water to make a dough.
- Put dessertspoonfuls of the mixture onto two greased, lined baking sheets, spacing well apart. Flatten each gently with your fingers.
- Bake for about 12 minutes or until golden brown.
- Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
- Stor in an airtight tin for up to a week.