RECIPE REVIEW: Cadbury Kitchen Milk Chocolate Chip Cookies

I've used this recipe multiple times and it remains as a firm favourite. It produces really delicious chocolate chip cookies that aren't too crispy nor chewy- just perfect in texture. The browning that occurs on the surface of the cookies is usually consistent so they end up looking gorgeous, and it spreads a little bit and oh, I love this recipe very much!

The recipe does specify is makes 30, but I always make my cookies BIG by rolling out generous balls of the dough and flattening it. It made 19 large cookies for me. 

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RATING

INSTRUCTIONS : 10/10 - Super easy to follow and instructions clear and straight forward.

LOOK OF FINAL PRODUCT: 9.5/10 

TASTE: 10/10 - super delicious and not too sweet or overly rich. 

TEXTURE: 9/ 10

OVERALL RATING: 

G RATING- 9/10

E RATING - 10/10 

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Cadbury Kitchen Milk Chocolate Chip Cookies 

125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla
1½ cups self raising flour
¾ cup chopped dark chocolate 

1. CREAM together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in flour then fold through Chocolate Chunks. 
2. PLACE teaspoonsful on greased baking trays. Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked. Cool on a wire rack.

Makes 30.

RECIPE REVIEW: The Australian Womens' Weekly White Chocolate Macadamia Cookies [Modified to Chocolate Chip Cookies]

Yesterday I decided to get my hands on some good ol' baking and decided to whip up a batch of chocolate chip cookies. I've used AWW's cookie recipes in the past and they've always turned out incredible. I strived to make chocolate chip cookies because I only have a block of dark chocolate which I could chop up into small pieces and really, I could not be bothered making complex stuff. The recipe book I used was AWWW's Baking. There was a recipe for white chocolate and macadamia cookies which I modified and used. Instead of white chocolate I used dark chocolate bits, and omitted the macadamia nuts.

There is a recipe of chocolate chip cookies also in the book, but the issue is it requires 2 eggs! I didn't want to use 2 eggs because well, I wanted to use as little of the different ingredients as possible. The white chocolate cookies recipe only needed 1 egg.

I apologise for the shape of the cookies. I am unfortunately not one to focus much on detail nor do I care that much about the aesthetics of the things I make (pretty bad considering I blog about food which demands the food pictures to be aesthetic). Taste is the ultimate priority for me. I highly recommend using ice cream scoop to evenly measure and shape the dough.

It has a sandy texture when you bite into it, so it crumbles very finely and melts into the mouth beautifully, kind of like a shortbread sable. It's sweet with a hint of toasty-ness, and the nuggets of  chocolate adds a bittersweet dimension to it.

While good, it's not the best chocolate chip recipe I've used.

RATING
G Rating: 7/10
E rating: 8/10



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Chocolate Chip Cookies [ Modified from AWW's White Chocolate Macadamia Cookies recipe]

Ingredients:
-1.5 cups plain flour
-1/2 tsp bicarb soda
-1/4 cup caster sugar
-1/3 cup brown sugar
-125g butter
-1/2 tsp vanilla extract
-1 egg
-180 g dark chocolate, chopped

Method:
1. Preheat oven to 200 degrees celsius. Line 2 baking trays
2. Sift flour, soda.
3. Beat butter, extract until creamy. Add in sugars and beat again.
4. Beat in egg until well incorporated.
5. Mix in dry mixture into wet in three parts, mixing well after the addition of the dry mixture. Mix in chocolate chips.
6. Roll tablespoons of the dough and arrange on the tray. Flatten them slightly on the tray.
7. Bake for 10-15 minutes and check if cooked.


* omitted macadamias; substituted white chocolate for dark chocolate