Someone once told me that unless you have a go-to cookie recipe, that you’re not really a baking afficionado. So to that person, I say – “In your face.”
I’ve been using a particular cookie recipe for a while now, and it works for me. I always have the ingredients in my kitchen, or can run out to get them in a jif, and it’s good. I mean, like people like the bottom of whatever container I put them in kind of good. It’s a flexible recipe and will accomodate anything you put in, and it stays soft(ish) if you want to make them ahead of time.
I first made the cookie in my cast-iron skillet for a birthday cookie-cake:
It was a pretty big hit, if I do say so myself.
Then I tried it out in two ways – using butterscotch chips and then the classic semi-sweet chocolate chips. Both turned out quite well, and I sent them off with one of my little 동생s who was visiting Seoul. The leftovers were devoured by my friends within minutes.
So without further ado – the recipe:
6 tbsp butter (80g, or 1 stick) at room temperature (this is a must, don’t cheat this step!)
1/2 cup caster sugar
1/3 cup packed brown sugar
1 tsp vanilla extract
1 whole egg
1/2 tsp salt
1/2 tsp baking soda
1 cup all-purpose flour
1 cup chocolate chips (or anything you want goes here!)
- Make sure your butter is at room temperature. Combine butter with both types of sugars and whip together till smooth.
- Mix in egg and vanilla extract.
- Slowly mix in dry ingredients (salt, baking soda, flour)
- When thoroughly mixed, fold in chocolate chips.
- Bake for 15-18 minutes at 350F or 175C.
- Cool before eating… or eat warm with some ice cream for deliciousness (and a possible heart attack, but you know – to each his own).
Some ideas for substitutes for chocolate chips: almonds, crushed walnuts or peanuts or hazelnuts, butterscotch chips, dried cranberries, pistachios… the list goes on! Get creative, and go make yourself a baking aficionado.