CHOCOLATE CHIP THINS, (Slightly Lower Guilt), Indulgence, for busy bakers

Another recipe for busy cooks: an old favourite updated and made healthier but...

'I ate a whole load of these last night.  By myself!' Middle aged Taster

photo 8/9/16

The thing about chocolate chip cookies is that they are supposed to be an Indulgence.  They are meant to be thin and crispy yet cake-like, sweet and tender and so stuffed with chocolate and chopped nuts, conversation stops.  The full wonder of a mouthful should overwhelm the eater.

So, what's a girl trying to develop a lower-guilt chocolate chip cookie to do?  67 added wholemeal flour for fibre and produced smaller cookies but little else could be done for fear of irrevocably altering the classic favourite.  

The blend of brown and white sugars, for example, is characteristic of the cookie and contributes to the unique balance of crispy yet tender.  In the interests of health, all of the white flour could be replaced - one supposes - with wholemeal, or a 50-50 blend might be suitable.  Those changes are unlikely to damage the cookies' attraction but will definitely affect texture and flavour.
    
Whatever...Chocolate Chip Cookies are such a poignant and wonderful reminder of childhood, they should be classified as a justifiable special occasion indulgence.  Or even an emergency comforter (the first week back at school??).  Whatever the reason, these (slightly) lower-guilt chocolate chip thins can't be beat.  

Make just enough for a serving (one per person? 2 per person??), in medium sizes.  (67 uses a 1 1/2 inch/4 cm ice cream scoop).  Freeze the rest of the cookie dough in ready-to-bake balls; when needed, leave them to defrost until the oven is ready.  Trust 67: the taste and texture of the frozen cookie dough is just as good as fresh baked.

Cost: £4.75'ish 
Makes: 24 medium cookies

Ingred:

   125gm/4.5oz soft unsalted butter (zap in microwave 20 secs if necessary)
    80gms/2.8oz soft brown sugar
    75gms/2.6oz white sugar

    1 extra large egg, lightly beaten
    1/2 tsp vanilla extract
    zest of one orange (opt)
     
    100gm/3.5oz plain white flour
      40gm/1.4oz self-raising wholemeal flour
        1/2 tsp salt
        1/2 tsp baking soda

   100-150 gm/3.5 -5 oz dark chocolate chips (67 used 100gm)
     60-100gms/2-3.5oz chopped walnuts
     

Method:

1. Using electric beaters or a wooden spoon and plenty of elbow grease, cream butter and sugars together until well blended; it will take a few mins
2. Add egg, orange zest if using & vanilla; beat until blended
3. Add flours; blend
4. Mix in chocolate chips and nuts

If baking immediately:

Iced Coffee & Cookie Break

1. 
   
2. 
   
3. preheat oven to 350f/180c/160fan
4. line a baking sheet with greaseproof paper, use a bit of the cookie dough to stick down the corners to prevent slipping
5. fill a 1 1/2 inch/4 cm ice cream scoop, scraping the excess on side of bowl, leaving bottoms  slightly flattened
6. drop balls of dough onto cookie sheet, leaving 2-3 inches between
7. or use two spoons to scoop out generous tablespoons of the dough
8. bake 10-12 mins; the cookies will look slightly underdone but will crisp as they cool
9. leave cookies to cool on the tray

If freezing and baking later:

1. Scoop out cookie dough, scraping excess on side of bowl
2. drop balls of dough onto a lined cookie sheet, with corners stuck down with dough to prevent slipping; no need to leave lots of space in between as these are going to be frozen
3. place tray of dough balls in freezer for 1-2 hours
4. remove frozen cookies; count out portions and package individually; return to freezer
5. when ready to bake, arrange frozen cookies on a baking tray lined with greaseproof paper, leaving 2-3 inches in between
6. preheat oven to 350f/180c/160fan
7. bake 10-12 mins; the cookies will look slightly underdone but will crisp as they cool
8. leave cookies to cool on the tray

Comments:
'Truly stunning! Nice and moist in the middle.  Love the small nuggets of chocolate and nuts - like flavour explosions!' Political Agent (cookies from defrosted dough)
'Nice and moist.  Not dunkable but very good.' London Underground Driver 

Tip:

To make your own self-raising flour, for every 150g/6oz/1 cup plain flour, add 2 teaspoons baking powder

Thanks to Patty Boisort, West Coast Reader for cup to gram conversion

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.