Chocolate chip cookies: A mission

So, this week I have been on a bit of a mission. To create the perfect, soft, chewy, Millies-style cookies.

I’ve tried to do this before, years ago, with absolutely no success, but for some reason the urge to make them has come back, so that’s what I’ve been doing.

The first recipe I tried was a bit/massive disaster.

First of all, I made it before reading to the end of the recipe where it said ‘chill for 24 hours’. Not impressed! The dough seemed a bit thin, but I assumed that would be sorted with the chilling.

The next day, I baked. I followed the instructions exactly, but came out with pancake thin, stuck to the paper crisps. So then began the experimenting of adding more flour (=a slighty thicker cookie), more flour again (= a weird sort of spongy drop cookie), and more sugar (= back to where I started).

At this point I gave up and let the friendly pony eat the raw dough, which duly made him feel sick.

I’m not quite sure where I went wrong with the first recipe; it could have been some dodgy converting from cups to grams, or the fact that I tried to halve the recipe, or maybe that I used margarine instead of butter… if anyone can offer suggestions, let me know!

I wasn’t going to let a cookie beat me though, oh no. Two days later, and armed with a new recipe, I started again.

This time, they looked better from the start, with a much thicker dough and no need to chill for a day.

They took a bit longer to cook than the recipe suggested, but that could just be down to my terrible oven.

The friendly pony ate a hot one from each tray I cooked, and they went down extremely well at work, so I’m calling them a success!

The friendly pony ate a hot one from each tray I cooked, and they went down extremely well at work, so I’m calling them a success!

Successful Millies-style chocolate chip cookies

I followed the recipe exactly, so you might as well get it from the original source, Lauren’s Recipe Book. Mine took closer to 10 minutes, but were still doughy and delicious!

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