Donna Hay’s 100th magazine is her last and so I baked the Chewy Chocolate Chip Cookies from this last issue today. It's an excellent recipe because I had all the ingredients. Yay! I didn’t need to buy anything, well I bought extra butter in case.
My word, the cold butter and sugar gave my mixer a work out, so be prepared for a bumpy ride.
I was not quite sure how to divide up the batter, so made 2 tablespoon or, 40ml, sized pieces. In retrospect I should have tried 1 1/2 tablespoons instead, as the biscuits spread and took longer to bake. I added another 6 minutes, so 20 minutes in all.
The recipe does not actually use chocolate chips, I used 300g of good eating chocolate chopped into about 1/4 of the size of each individual square. I used 200g of ordinary dark and 100g of 70% cocoa.
I broke a warm biscuit in half and the chocolate was oozy and unctuous. I tasted some of the less chocolaty parts and it was delicious. I didn’t add salt to the top, I might salt a few later as I only baked about half of the batter.
The cookies should keep for at least a week in an airtight container.
Farewell Donna Hay Magazine, I have enjoyed the baking from the very first issue till the very last.
Chewy Chocolate Chip Cookies Makes 20-24
- 200g butter, cold and cut into cubes
- 175g light brown sugar
- 220g caster sugar
- 40ml milk
- 1 tspn vanilla bean paste or extract
- 1 egg
- 300g plain flour
- 1/4 tspn baking powder
- 1/4 tspn bicarbonate or soda
- 1/2 tspn table salt
- 300g dark chocolate, chopped
Preheat the oven to 160*C and line two trays with baking paper.
Mix the butter and sugars on a low speed until just combined and then increase the speed to medium and cream for 8 minutes. The mixture will be light in colour and creamy. Scrape down the edges of the bowl to incorporate and outlying mixture.
Add the milk, egg and vanilla and beat for a further 2 minutes.
Add the dry ingredients and mix slowly until just combined.
Finally mix in the chocolate.
Make 1 1/2 tablespoon balls and place on the baking tray. The biscuits do spread so leave lots of room or they will be misshapen like a few of mine. Sprinkle evenly with salt.
Bake for 12-14 minutes, swapping and rotating the trays half way through. They are ready when they are golden brown. Leave on the tray for 5 minutes and then place on a rack until perfectly cold.