I initially came up with this chocolate chip cookie recipe for a school bake sale.
However, the bake sale never happened, and I needed to find a way of recouping my investment. I sent a message on the girls’ hostel group, “Cookies for sale in my room – R5 each.”
Within 15 minutes, the cookies were gone. I had repeat customers who bought up to five cookies after tasting how good they were.
Whether you’re an aspiring entrepreneur, or just someone who wants to make some flipping amazing chocolate chip cookies, this recipe is for you.
However, there’s always the chance that you’re more of an oatmeal choc chip cookie kinda person, in which case I present you with this fabulous recipe.
Why Crispy Chocolate Chip Cookies?
Unlike a lot of other chocolate chip cookies out there, these are a) crispy instead of soft (it’s a cookie, not cake) and b) not overly sweet.
Okay, I’ll admit it. There is something very insanely decadent and yummy about a soft, chocolatey cookie. The good news is that with this recipe you can swing it either way.
If you take the cookies out the oven a bit sooner than the recipe says, you’ll get those clickbait-y (and amazing) soft cookies. The only problem with these is that they only taste amazing for a few hours, and then they only taste good for a few days.
If you leave them in the oven until firm, and then allow them to cool thouroughly until totally crispy throughout, you’ll have cookies that taste delicious for a few weeks (provided you store them in an airtight container).
The only catch is that although they could, technically, last for weeks they never will. They’re that good.
How to Make the Cookies
These cookies are incredibly easy to make, and you’ll only dirty one bowl and one large oven tray. In fact, using baking paper, you won’t even dirty the oven tray.
The chocolate chip cookies (and dishes) will be done before you can say, “I love this chocolate chip cookie recipe and I want to make it every weekend.”
You start out by beating together the butter and brown sugar. Then, you add the egg and vanilla essence and beat.
Congrats, you’re halfway there! Now add the self-raising flour and mix well. Lastly, mix in the chocolate chunks until well-distributed.
Without eating too much of the dough (I know it’s hard), form little coin sized balls (from about a small tablespoon of dough) and flatten them with the palm of your hand onto the baking tray. You can place them quite closely together, as they won’t expand too much.
Bake the chocolate chip cookies until golden-brown and pretty firm. Cool completely on a wire rack before storing in an airtight container.
Remember, for soft cookies, you can take them out of the oven when they’re still pale and soft-ish. You could even just remove a few for rapid consumption, and let the rest get more crispy so you can store them.
This chocolate chip cookies are quick and easy to make and, because they are crispy, you can store them for a long time. Preheat the oven to 180°C and line a large baking tray with baking paper. Beat the butter and brown sugar together. Add the egg and vanilla essence and beat. Add the self-raising flour and mix well. Lastly, mix in the chocolate chunks until well-distributed. Without eating too much of the dough, form little coin sized balls (from about a small tablespoon of dough) and flatten them with the palm of your hand onto the baking tray. You can place them quite closely together, as they won’t expand too much. Bake for about 12-15 minutes**, or until golden-brown and pretty firm. Cool completely on a wire rack before storing in an airtight container. *Add more chocolate if you like your cookies super chocolatey. **Take out of the oven sooner (when still pale and softer) for soft chocolate chip cookies.Crispy Chocolate Chip Cookies
(No Ratings Yet)
Loading...Ingredients
Instructions
Notes
