A few years ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies.
And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.
So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. Sage and I are laughing out loud over here – howwww did I do anything?
Related – I now laugh out loud with my dog.
To Make this Recipe You’Il Need the following ingredients:
1 cup brown sugar
1/4 caster sugar (or white sugar)
1 tsp vanilla essence
1 cup self-raising flour
3/4 cup plain flour
1 tsp baking powder
1 cup milk chocolate chips
Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwave) and set aside to cool slightly.
Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
Stir through chocolate chips.
Drop rounded tablespoons of the cookie mixture onto lined baking trays.
Bake for 12 minutes or until golden then remove from oven and allow to cool on trays for 3 minutes before transfering to a wire rack to cool completely.