Sannie Smit’s Chocolate Chip Cookies? Whaaat? I thought that lady was the local meat expert. Yes, she is. And nope, this cookie does not contain meat. Or biltong chips. It is a classic American-style chocolate chip cookie from Sannie Smit & Margaret Fulton’s new book “The A-Z of Food & Cookery in South Africa”. No strings attached – just a really good, soft, chewy, chocolate chip cookie. I just added double the amount of chocolate, to put my own little indulgent stamp on it.
So get yourself a glass of cold full-cream milk and start baking.
- 125 g butter
- 50 ml tightly packed brown sugar
- 125 ml (1/2 cup) white sugar
- 1 egg
- 1 teaspoon vanilla essence
- 300 ml cake flour
- 1 ml baking soda (bicarbonate of soda)
- 2.5 ml salt (half a teaspoon)
- 100 g chocolate chips (I use 2 x 100 g dark chocolate slabs, roughly chopped!)
Method: (makes about 36 small cookies or 18 large)
- Pre-heat oven to 180 degrees Celsius. Grease a baking tray.
- In an electric mixer, cream butter and both sugars untill light and fluffy.
- Add egg and vanilla and beat well.
- Sift flour, baking soda and salt together. Stir into wet mixture.
- Stir in chocolate chips or chopped chocolate.
- Drop teaspoonsful onto a greased baking tray, leaving room for spreading. (I use a small ice cream scoop to create perfectly round domes, but a teaspoon works fine)
- Bake for 10 minutes (small cookies) or 14 minutes (large cookies).
- Remove from oven and leave to cool on baking tray for a few minutes, before removing and cooling further on wire racks.