I was lucky enough this weekend to spend some time with a long time friend of mine whom I haven’t seen in years. Wife, Mom, Boss lady and Owner of Lush Studio , she’s a truly remarkable and talented woman and such an inspiration.
She did a small photo shoot for me and needless to say I have to hold myself back to not post all the photo’s in one go! I really had no idea you could get such detail into a photograph and if I had the budget I’d book out all of her time and just have her follow me around the kitchen all day snapping away
Since I can’t do that, I can at least share some of her talent in today’s post for Chocolate Chip Cookies.
The reason why you’re here after all
I sold these as pre-mix cookie jars for Christmas and it was a great hit with kids and adults alike. Super easy and so quick to make (always a winner in my books) as all you needed to add was butter, egg and vanilla.
Crunchy on the outside, soft and chewy inside with heaps of chocolaty goodness in every bite
Download full recipe here: Best Chocolate Chip Cookies
Photo Credits: Andrea Lloyd, Lush Studio Photography
Even without the premixed jars, these cookies can be made in just a few easy steps and makes about 20 medium sized cookies:
Start by mixing together all your dry ingredients in a large bowl
Add your chocolate chips
In a separate bowl mix softened butter or baking margarine (very soft,almost completely melted), egg and vanilla essence. This will be a lumpy custard like mixture and don’t worry too much about mixing it completely.
Add the butter mixture to the flour and chocolate chip mix.
Now for the fun part! Use your hands to bring the dough together. You could keep doing this with a spoon, but it is just so much more therapeutic this way.
Roll into balls (bit smaller than a golf ball) and place on your baking tray pushing the balls down with your fingers to about 1cm thickness.
You’ll need to use 2 trays or just do the one batch straight after the other. The thinner your cookie in height, the more it will spread.
Bake at 170°C for 8-10 minutes.
The cookies will start to change colour slightly and will still be soft to the touch.
Remove from the oven and let cool for a few minutes on the tray. Don’t worry if they are still soft, they harden as they cool. Remove from tray and try to let cool completely. I say try because I know you want to grab one to taste and who’s going to stop you
They are deliciously moreish, enjoy!
View and download full recipe here
If you have made these or have any questions, I’d love to hear from you so please leave a comment below