I used to make this recipe ten years ago in a different oven and the cookies were incredible. They were just like millies cookies.
Ive made 2 batches last week one turned out cakey and one turned out part raw. Today I’ve done 6 cookies baked one at a time with various timings and I can’t get it right! If they’re not cakey they’re raw.
Does 180C mean in a fan or non fan oven? And I’m using dark brown sugar does that change things?
oh, saw another problem here. use baking soda for regular choco chip cookies.
baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements…), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder
edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.
Ahhhhhhh that makes sense thanks so much! How much should I add if I’m using plain flour?
might as well just hand it over, lol. this is my ingredient list:
1 Cup (2 sticks) Butter
2-1/3 Cup Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1/4 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 Tablespoons Milk
1-1/2 Teaspoons Vanilla
1 Bag (~11-12oz) of Choco Chips (substitutable)
edit: note: 2 eggs are for 1 whole egg + 1 egg yolk
edit 2: my steps… might as well…
#Melt Butter
melt the butter and let it cool slightly
#Mix 1
Mix together flour, salt, baking soda
putting onto paper plate after mixing works well here…
#Mix 2
In mixer, add butter, sugar, & brown sugar, and beat for 2 minutes
#Mix 3
Mix together 1 egg, 1 egg yolk, milk, vanilla
#Mix 3 & 2
Mix 3 into mix 2 on slow/stir
#Mix Plate
Slowly pour Mix 1 into main mix, make sure it fully mixes
#Add Chips
Pour in your chocolate (or whatever type) chips; mix on slow/stir until combined, then turn off.
#Chill
Chill in the fridge for 1 hr
#Prep & Bake
Split into 24 cookies. Use parchment paper. Bake for 12-15 minutes at 375F.
2 sheets per bake swap sheets 1/2 way through
You superstar! I’ve screenshotted it thanks so much. Is flour just plain flour? And do they go chewy not cakey because I feel cursed atm
yes, i use all-purpose flour (same as plain flour, just american); these have that cookie texture, not the cakey texture (a small rise, but not a ton)
You’ve been really kind helping me so much mate, i really appreciate it 🙏
i think i am using the same; i use what is called “all-purpose flour” in usa
ah great thanks 😊