I have been always interested in American style flat looking Chocolate Chip Cookies. I have compared those recipes with my own recipe. The major differences are the amount of Flour and the amount of Sugar. American recipes require much less Flour and a lot more Sugar. None of the recipes that I checked uses Self-Raising Flour, but use All-purpose Flour and Baking Soda. I call them Plain Flour and Bi-carb Soda in Australia. American recipes use melted Butter, but I use softened Butter. I wrote this recipe based on those American recipes, adjusting to Australian measuring, and I tried to make it today. Cookies turned flat and chewy, but… oh wow… these cookies are VERY sweet.
125g Butter *melted, use salted Butter
1/2 cup Caster Sugar *You can reduce to 1/4 cup
1/2 cup Brown Sugar
1/4 teaspoon Salt
1 large Egg
1 teaspoon Vanilla Extract
1 & 1/4 cups Plain Flour
1/2 teaspoon Bi-Carb Soda *OR Baking Powder
1 cup Dark Chocolate Chips
1/2 cup chopped Walnuts
- Mix melted Butter, Caster Sugar, Brown Sugar and Salt until smooth using a whisk. Beat in Egg and Vanilla, and mix well until creamy.
- Add Plain Flour and Bi-Carb Soda (OR Baking Powder), and mix well. Then add Chocolate Chips and Walnuts, and combine evenly. This dough is too soft to roll. Leave it in the fridge until firm enough.
- Preheat oven to 170℃. Line 2 baking trays with baking paper.
- Roll the dough into 24 balls, about 3cm size, and place on the prepared trays, 12 balls each. You may wish to press down slightly.
- Bake for 10 to 15 minutes OR until golden. Transfer to a wire rack to cool.
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