Over the years I’ve made cookies quite a few times and always ended up going back to the Betty Crocker box ones. Seeing as I have a tonne of time on my hands with the UK currently being on lockdown I’m making the most of it and brushing up on my baking skills. What else are we supposed to do in times like these? Here is my Homemade Cookie Recipe…
Researching and looking at a million recipes, and I have watched lots of YouTube videos and for the perfect homemade cookie base and everyone shows so many different ways! Personally prefer a crunchy edge and a softer, gooey middle. it’s really difficult to be able to get the chocolate all melty in the middle. I guess this is because I used normal chocolate instead of baking chocolate but its just so delicious! I will try this recipe again in a couple of weeks with baking chocolate instead and post the results either here or over on Instagram. If you want to try something other than cookies we have a few different recipes here. Also Ped’s Lemon Drizzle was a huge hit so you’ve got to go and try that! But for this homemade cookie recipe this is what you’ll need.
Do you prefer gooey or crunchy?
These were a perfect mix of gooey and crunchy! You have the firmer texture on the edges and the gooey, softer, chewy centre! Along with your favourite mix of chocolate, these are the perfect cookies for me! I love mixing the sugars up too! it gives the cookie a better consistency!
- 1/2 Cup of white Sugar
- 3/4 Cup of dark Brown Sugar
- 1/2 Cup of melted butter
- A Pinch of Salt
- 1 Egg
- 1/2 Teaspoon of Vanilla (Bean,Extract)
- 1 1/4 Cup of Plain Flour
- 1/2 Teaspoon of Baking Powder
- 200g of mixed chocolate- I used dairy milk and milky bar!
- Kitchen Aid
- Baking parchment
- Ice cream scoop or spoon
- Firstly melt your butter on a very low heat, once melted leave to one side.
- In your Kitchen Aid mixing bowl add both lots of sugar, your pinch of salt and your melted butter. Whisk it all together.
- Take the mixing bowl off the stand and sieve in the flour and baking powder. Stir this so it mixes together slightly.
- Then add your egg and Vanilla, mix it all together with a silicone spatula. I find using a silicone spatula the best to fold a mixture.
- Chop up your chocolate and add that to the mixing bowl. Mix together with the spatula and then chill in the fridge for at least an hour.
- Once the hour is up, take your batter from the fridge and pre heat the oven to 180 degrees c/350F.
- Line a baking tray with parchment and then start to scoop out your batter. Pop them fairly spaced out on the tray as they spread considerably! I did around 4 at a time.
- Put the tray into the oven and cook for around 11/13 minutes. It’s crucial you leave them for about 5 minutes on the tray to cool as they will harden slightly more! They can feel very undercooked if you try and move them. Don't be tempted to put them in for longer!
- This is the easiest step. You plate them up and eat them!!
I used dairy milk and milky bar for the chocolate but you can use any you wish.
Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 154mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 5g
What do you think?
What do you think? I really liked this recipe and will definitely be baking them like this from now on! Shall I try these peanut butter 3 ingredient cookies that everyone’s baking at the moment? I also fancy giving the Dalgona Coffee a go, although Tom will have to drink it a I don’t like coffee, it’s way too bitter for me!
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I get a lot of comments on my plates. They are discontinued now but are from Emma Bridgwater. She has a lot of fantastic new designs so head over and take a look…
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