To say i’ve been craving a great chocolate chip cookie for a while would be a horrendous understatement.
I have spent long days and sleepless nights thinking of Sainsbury’s Taste The Difference cookies, restraining myself from making a purchase I would Ctrl+Alt+Delete in a matter of minutes.
Today I caved. I walked into Sainsbury’s fully aware of what I was about to do. I strolled, no, strutted over to the bakery section. Performed the standard ‘squeeze’ test on a number of bags and picked my victim.
The excitement I felt when walking out of that shop was palpable. When my bag beeped from the security tag on the chicken I had also bought, not even the security guard stopped me. He must have known I had some serious business to attend to.
So I’m sure you can imagine my disappointment when I opened the bag, to find this:
I was distraught. Devastated. I still haven’t got over it. It was like putting a piece of sugary tarmac between my lips and expecting there to be fireworks.
I knew I had to take matters into my own hands.
In Defence of Carbs disclaimer: the recipe outlined below will change your life.
125g caster sugar
100g soft light brown sugar
125g butter – at room temp
1 tsp good quality vanilla extract (stop using vanilla essence – its crap)
1 large egg – beaten
225g self-raising flour
1/2 tsp salt
200g Cadbury’s Dairy Milk, cut into small chunks
- Preheat the oven to 180C fan
- In a bowl mix both sugars and the butter until you get a mixture with a sandy texture
- Add the vanilla extract to your egg. Add this to the butter and sugar and combine well
- Sift your flour and salt into the bowl, combine well, then add the chocolate chunks. You should now be able to form a dough
- Remove the dough from the bowl and roll into a long sausage. Wrap it in cling film (or Bee’s Wax Wrap if you’re into saving the planet) and whack it in the fridge for at least one hour.
- NB: Stage 5 might not seem important, but it IS (Sainsbury’s, are you taking notes?). It re-solidifies the butter in the cookies, which is pretty vital when you put them in the oven. It will impact how quickly your butter melts and how much your cookies will spread and will determine important cookie characteristics such as: ‘Goo-factor’ and ‘Golden-browness’ (all official terms)
- When you’re ready to bake, take the dough out of the fridge and slice it into 12 pieces, rolling each into a ball. Place them well spaced on 2x lined baking trays and whack them in the oven for 9-12 minutes. My advice would be to check them after 8 minutes, maybe rotate the trays if one side is cooking slightly faster than the other, and keep checking them every minute or so after that. You want them to be golden brown on the top but still gooey in the middle. Remember: the cookies will cool and solidify once you take them out, so less is always more when it comes to cookie baking.