Three Choc Chip with Raisins Cookies
This recipe is from a Maryland Cookies recipe that came with a packet of Choc Chips about 30 years ago. We’ve adapted it over the years and they have got tastier and chewier the more we’ve changed them. These, I think, are just perfect!
- 350g flour
- 1 tsp bicarbonate of soda
- a pinch of salt
- 225g butter
- 175g caster sugar
- 175g dark soft brown sugar ie muscovado
- 1 tsp vanilla extract
- 2 eggs
- 350g in total of dark choc chips, white choc chips and chopped up, very dark 85% chocolate
- 100g raisins
How to do it
- Pre heat the oven to 190*C
- Mix the flour, bicarb of soda and salt (The original recipe asks for 1 teasp salt but I find a pinch is enough)
- In a large bowl, cream together the butter, dark muscovado sugar, caster sugar and vanilla extract until creamy.
- Beat in the eggs
- Gradually mix in the flour until all combined
- Add in all the chocolate bits and the raisins and mix up thoroughly.
- You can cook them now by dropping teaspoonfuls onto a baking sheet, well spaced out as they will spread, and flattening them a little. See * below for keeping some to bake later.
- Bake for about 10 mins, watching carefully.
- Allow to cool just a little and put onto a cooling tray
- Enjoy with a cup of tea or even better with coffee!
- * Onto some clingfilm, put about half of the cookie dough and roll it up into a sausage all wrapped up in the film.
- * Put the sausage into the fridge or freeze it.
- *When ready to cook, thaw completely if frozen, then slice into rounds of about 2cms thick, space out well on the baking tray as before following nos 8,9 and 10. The cold ones can take longer, maybe 12 mins but do watch them. I’m using a fan oven.
These are crunchy on the outside and chewy on the inside. If there are any left over, keep them safe in a tin. I cook small batches at at a time so they can all be eaten fresh as they are the best when just cooled. Here in Cornwall where it’s quite damp, they go soggy soon so, oh dear, we have to eat them up quickly!