Melt in your mouth Chocolate-chip cookies

This recipe is another one where you can involve your children when preparing and is very simple and a yummy treat especially for the Holiday season.

You will need:
350g/12¼oz unsifted flour
1 tsp baking soda
1 tsp salt
225g/8oz butter
175g/6¼oz caster sugar (you can use normal white sugar after blending it in a mill or processor or blender)
175g/6¼oz soft brown sugar
1 tsp vanilla extract
2 eggs or 1/2 cup egg substitute
350g/12¼oz milk/dark/white chocolate chips/chunks


Preheat the oven to 190C/375F. In a bowl, combine the flour, baking soda and salt. In another bowl, beat the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs or 1/2 cup egg substitute. If using egg substitute be careful to measure the right amount since adding more will make the cookies chewy. Gradually beat in the flour mixture. Stir in the chocolate. Wrap the dough in cling film and transfer to the refrigerator for 30-45 mins. When you are ready to bake the cookies, simply drop 2 to 3 tbsp dough on a baking tray, lined with baking sheet, widely spaced apart. Bake for 9-11 minutes until the edges are brown. Remember to leave enough gap between the dough since it will spread. If you want more professional (even) look instead of home-made look, you can roll the dough into a cylinder before leaving in the fridge and cut the cookies evenly with a knife and place them on the cookie sheets. Once the edges are brown you can take them out of the oven and leave them in their cookie sheets for a couple of mins before cooling them further on the wire rack. They are great when eaten warm or you can store them in a air tight jar (if you manage to have any left over) for a full week. I am all out and will have to make more soon :)

Just a note on using caster sugar: It gives the soft, melt in your mouth feel to the cookies. Caster sugar are more expensive than normal white sugar but mix better than normal sugar in cold liquids. So the best thing to do is to measure out the amount of normal sugar needed and run it in the blender/mill for a min or 2. Allow it to settle before opening the blender or else you will have sugar dust everywhere! You need not powder the sugar totally. Please do not use icing sugar since they usually have corn starch will make the cookies chewy.

Sending to What is with my cuppa and Nupur's page.