I first made these Chocolate Chip Cookies my first year of High School, in my food technology class. I followed the recipe but they didn’t turn out as I thought they would, but still I brought them home for my family to try and their feedback. My brother loved them, even though they didn’t seem like a cookie in my book.
My brother would always ask me ‘can you make some more of those cookies’, ‘when are you doing those cookies again’. They got the name ‘Cake Cookies’ from my brother because the cookies a very soft and have a cake like texture.
I have always made them white chocolate chips as it is the only chocolate that my brother likes. After 15 years of baking these cookies I always quadruple the recipe, as they always go in a flash in my house.
I would make these cookies whenever my brother would come down from uni. On one of those occasions my dad had asked ‘where the tub of cookies’ – Yes, a tub as I made that many, my brother had put them next to where he was sleeping, he loved them that much he would keep them within reach to stop others eating them.
Even after doing different types of cookies chewy, crispy, crumbly, my brother still prefers these over every other cookie. So if you’re into cakey cookies like my brother you will love these.
My Brothers Favourite Chocolate Chip Cookies
75g Butter, room temperature
75g Brown Sugar
1 teaspoon Vanilla Extract
150g Self Raising Flour
50g Chocolate Chips or Chopped Chocolate – I use White Chocolate
I normally quadruple the above recipe, I get about 24 medium-large cookies.
- Preheat the oven to Gas Mark 4 and lined two baking trays with baking parchment.
- Cream the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the flour and chocolate chips – the dough will be stiff especially if you have doubled, tripled or quadrupled the recipe, like I normally do.
- Place small spoonfuls on lined baking trays, making sure to leave plenty of space as they spread. I do about 6 cookies per tray.
- Bake in the oven for about 15-20 minutes until a light golden-brown. Cool slightly on the tray before completely cooling on a wire rack. The times may vary depending on the size of your cookies.
- Store the cookies in an airtight container for up to 5 days, if they last that long.