{"id":4367,"date":"2014-02-14T18:00:41","date_gmt":"2014-02-14T08:00:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=4367"},"modified":"2021-02-09T10:46:31","modified_gmt":"2021-02-08T23:46:31","slug":"chocolate_chip_cookie_recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate_chip_cookie_recipe\/","title":{"rendered":"Chocolate Chip Cookie Recipe"},"content":{"rendered":"
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\"chocolate<\/p>\n

There aren’t many guarantees in life but here’s one … if you use my secret recipe for chocolate chip cookies, you’ll need to hide them or they’ll all be gone before the day is out. Rich, chewy, chocolatey, with a delicious pretzel crunch, they are best served warm with a glass of cold milk. After experimenting with many choc-chip cookie recipes (which all seemed strangely similar to each other), I decided to create my own version that’s completely different. As a bonus it’s an egg-free cookie recipe, so you can also nibble the uncooked dough or use it in cookie dough ice-cream.<\/p>\n

A couple of years ago while visiting New York, I tasted a cookie with pretzels in it, they gave the crunch you’d normally get from adding nuts but a slightly different flavor. So when I started experimenting with choc-chip cookies (or biscuits as we call them in Australia), I used these savory snacks to balance the sweetness of the chocolate chunks.<\/p>\n

They turned out a treat. So go on, get baking and share the love, but be prepared for them to go fast!<\/p>\n

Chocolate Chip Cookie Recipe Ingredients<\/h3>\n

Makes 12 generous cookies
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\n125g (4.41 ounces) or 1\/2 cup\u00a0plus 1 Tbsp margarine
\n2 Tablespoons or 42g (1.48 ounces) glucose syrup
\n1 cup or 160g (5.64 ounces) plain all purpose flour
\n1\/2 tsp baking powder
\n1\/2 cup or 109g (3.84 ounces) white sugar
\n1\/2 cup or 116g (4.09 ounces) brown sugar
\n1\/4 cup or 20g (0.71 ounces) desiccated coconut
\n2 cups or 350g (12.35 ounces) chopped good quality chocolate
\n1 cup mini pretzels<\/p>\n

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