Mum's Chocolate Chip Cookies with Chelsea Raw Sugar

NZ Girl provided the sugar for this recipe but it was not otherwise sponsored. See disclosure.

Hey lovelies,

I have something a bit different to share with you today, and I'm actually a little nervous about it! When I first started my blog I'd post a bit more personal and lifestyle stuff, and as time has gone by I've sort of pigeonholed myself with the beauty reviews, which don't get me wrong, I love. But I miss the more personal stuff, and I'd like to start bringing it back. And really, what better way is there to warm you guys up to the idea than with cookies?  

NZ Girl kindly sent me some Chelsea Raw Sugar to bake with and I thought I'd try making a tweak to a recipe that is beloved in our household, in fact, I'm pretty sure it is a large part of why Mike married me! These chocolate chip cookies are my mother Michele's recipe and I remember her baking them for my siblings and I as children and making her own tweaks - flavoured essential oils, food colouring marbled through them and so forth. My own experiments are usually tributes to my husband's chocolate cravings: mixtures of different chocolate varieties, larger chocolate buttons, drizzled or dipped in melted chocolate. It's a recipe that holds up well to experimentation and I encourage you to make your own changes!

At their bare bones though, these chocolate chip cookies have a rich caramel flavour that pairs perfectly with the chocolate, they're on the perfect cusp between crunchy and chewy and incredibly moreish. The regular recipe uses brown sugar, but switching it out for Chelsea Raw Sugar gives them more crunch and enhances the caramel aspect. Mike's really been liking that particular change and has been requesting the raw sugar version lately! If you'd like to make these cookies too, read on...

Soften some butter - I usually give it thirty seconds or so in the microwave.

Add in your sugars and vanilla essence (Noel is assisting me here!). Cream the ingredients with an electric beater, in a stand mixer or the good old fashioned way - with a whisk or fork by hand. 

Add in self raising flour (in a pinch, I use standard flour and two teaspoons of baking powder - works perfectly!) and mix well.

We've opted for an assortment of chocolate chips and buttons in different varieties today as we're of the 'go big or go home!' when it comes to cookies. Start with half a cup of your chosen chocolate chunks and add more to your preference or stick to half a cup. As you can see, we have significantly more than half a cup in our mixture - as long as there's enough cookie dough to hold together, you're all good!

Roll tablespoons of mixture into balls and place on a lined or greased baking tray.

Bake for 15 minutes at 180°C until golden. Perfection. Place on wire cooling racks or scoop them from the tray while still warm and gobble them up. I won't judge.

Bonus - the boys had to do some taste testing on the chocolate bits to make sure they were good enough for our cookies :D

Mum's Chocolate Chip Cookies

• 150g butter, softened
• 1/2 cup Chelsea Raw Sugar
• 1/2 cup caster sugar
• 1/2 teaspoon vanilla essence
• 1 egg
• 1 3/4 cups self raising flour
• 1/2 cup chocolate chips/buttons (for starters...)

1. In a large bowl, cream butter and sugars with vanilla essence
2. Beat in egg
3. Sift in self raising flour and add chocolate chips/buttons. Mix well
4. Shape tablespoons of mixture into balls and place on a greased or lined baking tray. Bake for 15 minutes at 180°C or until lightly browned. 
5. Place cookies on wire cooling racks.

I hope you enjoyed this small deviation from the routine and please do let me know if you'd like to see more!

X
Lani

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