So, I wanted to make some chocolate chip cookies this weekend. T insists on making them for the firefighters and police now that we have taken some to “thanked” them for helping our community so I wanted to find A. something different, B. something good. C something easy! So, I went out and googled some different recipes, I am actually working on a Peanut Buster Parfait Blondie so I have been reading up on a lot of different things to work on that… (which is no where near ready, sigh, but my next attempt is going to be a good one)
Long story short, I put my recipe first, then the blog I found it from below that, and then the Nestle AU (Australia) site below that where she got hers from. I think it is a great recipe for everyday, the butter, milk sugar part alone was amazing.. rich and creamy and still light and fluffy at the same time. Strong recommendation to try it out! I brought them in this morning and ALL of them were gone by NINE AM!!
So what I did was:
1 ½ c flour
1 tsp baking powder (should have used more, would go with 2 next time like the conversion calls for)
½ tsp of salt
2 c dark (60% cocoa) chips
2 c milk chips
(would use less of both and not the gheredelli, they are TOO large! I would also make the cookies smaller than I did.. but if you are making big wide cookies go with these big chips!!)
¾ c butter (1 and ½ stick)
3 TBSP Brown Sugar (if you read the blog, she talked about it being too sweet, but I think Brown sugar is part of what makes the flavor of chocolate chip cookies)
2 tsp of vanilla (I used Mexican vanilla)
1 can sweetened condensed milk (I should have shortened by one oz, so you can take out 1 TBSP if you want)
· Set the butter out an hour before so its at room temp
· mix with brown sugar until smooth (2 full minutes) then add sweetened condensed milk and vanilla (I mixed for another 4 full minutes)
· Add in baking power, salt flour mixture and mix until fully incorporated
· Add chips ( I plan to add toasted nuts next time…)
· Mine was in no way able to roll balls – maybe because I didn’t use self rising flour? It seemed it could have used a solid 2 cups of flour and would have been thicker/cakier
· Large Scoop (1 tablespoon pampered chef medium scoop) cooked for 12 to 15 minutes/ small Scoop (pampered chef small scoop) cooked for 10 to 12 minutes
· Let rest on the cookie sheet out of the oven for 2 minutes, transfer to rack to cool.
They were thin, the chips stuck out, but they were crispy and chewy all at once.
Very good, good alternative for vegetarians.
The recipe I found was here - http://figsandbrie.blogspot.com/2011/04/chocolate-chip-cookies.html
180 g butter
1/3 cup caster sugar
395 g sweetened condensed milk
1 1/2 cups self raising flour
250 g dark chocolate chips
1. Preheat oven to 180°C
2. Beat butter and sugar until creamy, then beat in sweetened condensed milk
3. Stir in flour, then dark chocolate chips, mix well
4. Roll heaped tablespoonfuls of mixture into balls, place on oven trays and press down gently
5. Bake for 15 minutes until golden
Oven Conversion is 350 F (v 180 c)
Self Rising flour conversion
· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
Who got the recipe from here - http://www.recipes.com.au/Recipe/Choc-Chip-Cookies.aspx
· 180 g butter
· 1/3 cup caster sugar
· 395 g NESTLÉ Sweetened Condensed Milk
· 1 1/2 cups self raising flour
· 250 g NESTLÉ Dark CHOC BITS
How to make
1. Preheat oven to 180°C. Line 2 oven trays with baking paper.
2. Beat butter and sugar until creamy. Beat in NESTLE Sweetened Condensed Milk.
3. Stir in flour, then NESTLE Dark CHOC BITS, mix well.
4. Roll heaped tablespoonfuls of mixture into balls. Place on prepared oven trays and press gently with a fork.
5. Bake 15 minutes until golden.
Preparation time: 15 minutes
Cooking time: 15 minutes
1 hour ago