Mum’s Choc Chip Cookies

One of the things I have resigned myself to in this life is that I will never be the baker my Mum is. I can do just about everything else as good if not better, but Mummy Darling has the magic touch when it comes to baking and she passed that on to my youngest brother rather than me (totally not jealous, not me).

Wirst photo ever of the yummiest cookies ever… and milk.

Cookies are my ultimate comfort food. These cookies have been a staple over the duration of my life. A couple of cookies and a glass of milk and I’m five years old and colouring at the table. At 11 I’m pushing aside thoughts of the friends I left when we moved away with the familiarity of baking with Mum and my baby brothers. At 16 nursing a cup of tea, a book and cookies and losing myself for a few hours while living in a hotel apartment because we don’t have a house yet. And now I’m 28 and trying no to burn my mouth on fresh baked cookies straight from the oven… dunked in cold milk of course 🙂

It’s not a hard recipe and I’m sure it was once in a cookbook somewhere, but she’s been making it from memory longer than I’ve been alive so who knows so here’s Mum’s chic chip cookie recipe. I’m not allowed regular flour anymore so check the notes if you’re wheat intolerant.

Mum’s Choc Chip Cookies

1/4 cup brown sugar

1/4 cup regular white sugar

1/2 cup butter

1tsp vanilla essence

1 cup choc chips*

2 cups self raising flour or plain flour sifted with 4tsp baking powder**

1/4 cup milk

Method

Remember when I said this was simple? I wasn’t joking.

Preheat your oven to 180 celsius and prepare a cooking sheet or pan. I’m lazy so it’s usually baking paper lining a pan.

Mix together sugars and butter till it’s smooth and creamy. Drop in your vanilla and mix it through that.

Throw all your flour and chic chips into the bowl and mix thoroughly. I’d advise on settings for your mixer… except I use a wooden spoon. I break electronic things a little too readily.

Add milk and stir through. It’s going to seem too dry and crumbly, but it’s meant to be.

Scoop out spoonfuls of the mix into your palm and roll into flattish balls of even size. I like them to be about the same size as a 50c piece. If the mix is crumbling too much you may need to add a tiny bit more milk, no more than a table spoons worth (after that you get into some cross between a biscuit and a scone).

Put your tray in the oven for 10 -15 minutes.

Try not to burn your mouth eating the bastard things hot.

Notes

* Traditionally it’s milk chocolate drops, but the youngest child adds anything he feels like and then some.

** If, like me, you’re on the Low FODMAP diet try Spelt Flour. It’s not always listed as a safe food when you’re buying spelt bread because of additives the bakeries use, but for home cooking it’s normally fine. As always with the FODMAP diet mileage may vary. Also note that spelt flour is a high gluten flour, not suitable for celiaces or gluten intolerant people.

To get it if you’re not in Melbourne try health food stores, organic food stores and specialist bakeries. If you’re in Melbourne save yourself some cash and head to the Vic markets. One of the bakeries in there has it for $4 per 500g bag. This is about a third of the price I’ve been able to find it anywhere else.

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