Oh no! I can't find my ancient digital camera that I keep here at the flat. No photo today ):
I've only made CCCs twice before, and they have always been disasters - flat, spongy, delicious disasters. You know the type of cookie that's really chewy and thick? That's what I've aimed for, but when they come out of the oven they've collapsed into cakey puddles of (not so much) joy. They tasted nice and were chewy, but it just wasn't what I wanted.
So I've been scouring the internet ever since for a recipe that sounds good, and decided for this one. I halved the mixture because the full amount claims to, rather disconcertingly, make 60 cookies. So these are the modified amounts.
1 & 1/8 cup plain all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup of butter
1/4 cup granulated sugar
1/2 cup soft light brown sugar
1/2 tsp vanilla extract
How to do it:
Preheat oven to 375° F/Gas mark 5
1. In one bowl mix together the flour, salt and baking powder.
2. In another cream together the butter (I used salted but you can use unsalted) and both sugars. Beat in the egg until the mixture is homogenous and completely blended - it will be quite runny.
3. Add the flour mix into the butter mix and stir until combined. Stir in the chocolate chips (or chocolate that you've chopped yourself).
4. Shape into balls and place onto a lined baking sheet.
5. Bake for roughly 10 minutes until slightly golden, then take out and leave to cool for however long you can restrain yourself. If you want smaller cookies make the balls of dough smaller and bake for 7/8 minutes, and bake for longer if you want bigger cookies.
By halving the amounts, this is meant to give 30 cookies. I actually got about 15 from it, and these weren't even very big. This recipe is fantastic, the cookies come out browned but soft inside, and perfectly sweet and salty.
However, it's still not exactly what I'm looking for - I'm beginning to think only factory machines can make the perfect American cookie. ):
Original recipe here.
Oh, and you can roll any unused cookie dough into a log, wrap in clingfilm, and store in the freezer. They can be baked without thawing.