Stylish choco chip cookies

My fave cookie recipe is this :-
225g butter
225g caster sugar
170g condensed milk
350g self-raising flour
Filling of choice – eg. Choc chips/hazelnuts
1. First combine the butter and sugar, then mix in the condensed milk.
2. Then add the flour a bit at a time until a soft dough is formed, if its too sticky add a bit more flour.
3. Knead your choc chips etc. Into the dough.
4. Split your dough in 2, and roll into sausage shapes, wrap in cling film or foil and refridgerate for at least an hour.
These steps you can do in advance and the dough will last for up to 2 weeks in the fridge.
5. Slice your cookie sausage into about 15mm slices and place on a greased baking sheet. Bake at gas 4/180c for 15-20 mins until light golden brown.
The less you bake these it makes a lovely chewy cookie. Bake them more for crunchiness.

Thanks christine for your contribution.

I want more contribution from all the members.

I love these. Although I’ve never used the chocolate disks…just chips.
NY Times Chocolate Chips

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

I like to shape them into balls which I keep cold in the fridge till they’re ready for the oven. And underbake them. Is there anything better than a soft warm gooey cookie? Sometimes I like to keep a batch of dough in the fridge to make one cookie a nite so I can always have one fresh from the oven;o)
Hope this helps.

This is great.

I just love this one.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.