This month’s random recipe challenge, set by Dom of Belleau Kitchen, was to pick a random recipe from the 17th book in your collection.
For me, this was ‘Baking with Homepride Flour’, my oldest cookbook.
Now, I have a confession to make – the selection of these chocolate chip cookies wasn’t completely by chance.
Not because I cheated at all, but because I have made the recipe so many times I think the book automatically falls open at that page…
As much as I love chewy, American-style chocolate chip cookies, these will always hold a special place in my heart as I’ve been making them for as long as I’ve been baking.
They’re almost shortbread like in texture, quite crumbly and soft, studded with delicious chunks of chocolate (I double the amount stated in the recipe – it’s better that way, trust me!
I probably wouldn’t have thought about making these old favourites if it hadn’t been for Random Recipes, so thank you Dom!
Homepride chocolate chip cookies (from Baking with Homepride Flour)
Makes 20 cookies
- 50g butter
- 125g caster sugar
- 1 egg
- 1tsp vanilla extract
- 125g plain flour
- 75g self raising flour
- 100g chopped milk chocolate
- 100g chopped white chocolate
Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then sift in the two flours and fold in with the chopped chocolate. Roll the mixture out into two long sausage shapes, about an inch thick, and wrap in cling film. Chill until ready to use (they freeze well if you don’t want to make them all at once.)
Heat the oven to 220 degrees. Slice each sausage of dough into 10 pieces, then flatten them out on a lined baking tray. Bake for 8-10 minutes, or until just starting to turn golden. Leave on the tray for a couple of minutes, then transfer to a wire rack to cool completely.