I’ve made countless choc chip cookies over the years and although there have been plenty of good ones, but none worth repeating.
My boss came in to work the other day with a bag of very large choc chip cookies. She offered me one to have for morning tea but I think we both knew that this cookie wasn’t going to even last ten minutes.
The cookie was large, chunky and filled with chocolate, it was soft, chewy and so, so, so tasty. Within minutes the cookie was in my belly and I had the recipe in my inbox ready to share with you, only problem is that we couldn’t think of a suitable name for this amazing cookie.
Last weekend one of my cousins tried one of the cookies and said that it was more like a chocolate with cookie rather than a cookie with chocolate and she called it the atomic cookie. BOOM! Thank you very much that was the perfect name for the cookie.
130g butter, softened
115g caster sugar
100g brown sugar
1/2 tsp vanilla extract
100g self-raising flour
150g plain flour
2 cups milk and white chocolate chips chopped
Preheat oven to 170 degrees
Line a baking tray with non-stick baking paper.
Using an electric mixer beat butter and caster sugar until pale and creamy. Add brown sugar and vanilla extract and mix, then add egg and beat until well combined.
Sift plain flour and self-raising flour together in a bowl. Add the flour and choc chips to the butter/sugar mixture and stir until well combined.
Grab a spoonful of dough and form balls, then place on a baking tray leaving 5cm apart between each. Only slightly squish the cookies, they’ll flatten out when they cook.
Bake for 10-15 minutes or until cookies are lightly golden. You want them to be soft and chewy so remember that the longer you bake the crunchier they get.
Leave cookies to cool on the tray for 5 minutes before carefully moving to a wire rack to cool completely or start eating them while they’re warm!