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The ultimate chocolate chip cookie recipe

If you are a chocoholic then be prepared because this is the best choc chip cookie recipe. Tried and tested of course and the ultimate yummy treat, especially accompanied with a warm cuppa.

Chocolate chip cookies are now one of the most popular cookies the world over. To mark National Choc Chip Cookie Day, which is celebrated every year on August 4th, here are some quirky facts and figures

  • The Immaculate Baking Company made a 754m2 chocolate chip cookie in North Carolina in 2003. It weighed over 18,000 kilograms and had a 31-metre diameter.
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  • Thirty thousand eggs were used in the making of the world’s biggest cookie.
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  • Thirteen and a half percent of American adults admitted to having eaten at least 20 chocolate chip cookies in one sitting.
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  • The average person consumes 35,000 cookies in their lifetime. 

Here is a fool proof choc chip recipe from Imtiyaaz Hart, a student at Capsicum Culinary Studio’s Cape Town

Ingredients

1 cup softened butter1 cup castor sugar1 cup light brown sugar 2 tsp vanilla extract or essence2 large eggs3 cups cake flour1 tsp bicarbonate of soda½ tsp baking powder1 tsp salt2 cups chocolate chips

choc chip recipe

Method

  1. Preheat oven to 190ºC.
  2. Line a baking pan with parchment paper and set aside.
  3. In a large bowl mix the sifted flour, bicarbonate of soda, salt and baking powder and set aside.
  4. In a separate bowl, cream together the butter and both sugars until combined.
  5. Blend in the eggs and vanilla until fluffy.
  6. Mix in the dry ingredients until well combined, then add the chocolate chips and mix well.
  7. Roll pieces of dough into balls and place them evenly spaced on your prepared cookie sheets. Do not place them too close together or you will end up with one huge cookie!
  8. You can also roll the dough into a log, wrap in clingfilm and place in the fridge for 30 minutes before cutting into portions.
  9. Bake for approximately 8-10 minutes or when they are just starting to turn brown and caramelise.
  10. Let them sit in the baking pan for a few minutes before removing and placing on a cooling rack.
  11. Store in an airtight container and eat within a few days.

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