Recently, I went through my tried and tested cookie recipe and decided to mix it up a bit. I added some Cocoa powder to the dry mix to now make the cookies a dark brown colour and added white chocolate chips. I was already a little suspicious of this batch since I found it wasn’t as “wet” as past batches, and I was able to easily roll the cookie dough with my hands.
After this batch came out of the oven, I had a very delicious BUT very crunchy cookie… which was not expected since we’re usually going for softer cookies. It made the larger and thicker cookies a lot more difficult to get through… which had my son slightly concerned since his front teeth had finally come back and he wanted them to stay around.
When my friend and his wife came over for a visit, it wasn’t until I was explaining the recipe that it dawned on me what I had left out of this particular batch…. eggs!
- ½ cup white sugar and ½ cup brown sugar
- 1 cup butter (225g)
- 1 teaspoon vanilla essence
- 2 cups flour
- 1 teaspoon bicarb soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- one third cup cocoa powder
- 1 pack of choc chips (about 200g)
Preheat the oven to 160°C. Cream the sugars, butter and vanilla in one bowl and mix the other dry ingredients together in another bowl. Pour the sugar mix into the dry ingredients and mix together to form the cookie dough. Then add the choc chips and mix thoroughly. Spoon the mix onto a baking tray (that’s been lined with baking paper), and bake for about 15 minutes.
During this process, I went from cookies that were probably too soft to ones that were hard (but manageable if you create thinner cookies). Once I realised the eggs were missing, I had to run another batch… but just using a single egg.
New Favourite Version
Same as above… but add 1 egg to the wet ingredients.