As a “professional” baker, I could bake any and everything to sell, but I don’t want to. Somethings I just like to bake for family and friends, and then have recipes I trust and love to share with you to make at home too.
The following is a recipe I’ve adapted into my own from an original Buzzy Bee Bakery recipe. It’s super simple, perfectly balanced and still leaves room for your own customisations. If you ask Millie very nicely she may even share her master cookie recipe with you.
Recipe
150g dark brown sugar
100g caster sugar
280g plain flour
1/2 tsp baking powder
1/4 tsp salt
200g dark chocolate chips
125g melted butter, slightly cooled
3 eggs (2 yolks, one whole)
1/2 tsp vanilla extract
Mix together all the dry ingredients, including chocolate chips. Pour in the slightly cooled melted butter, vanilla and eggs. Mix together until a dough forms.
Divide equally into dough balls; I use an ice cream scoop for this. Place on a baking tray and into the freezer for at least an hour until completely firm. Once firm you can transfer to a sealable food bag to store for up to 3 months.
Baking
Preheat oven to 180’C. Spread dough balls, evenly spaced on a lined but un-greased baking sheet. Bake in a preheated oven for 10-12 minutes, until the desired golden brown and slightly spread.
Adaptations
The recipe is easily adaptable substituting the chocolate chips, or having a mix of milk and dark. If you increase the size you could also use the cookie dough to encase pieces of your favourite chocolate bar, biscuit or spread before freezing.
Cookie tip: Right before baking, sprinkle some Maldon salt flakes on the top of each chilled dough ball. Trust me.
Interested in seeing how these cookies compare to the world famous Betty Crocker cookies? Check out my YouTube video below! Please subscribe, like and share.
