The other week while out shopping I picked up a ‘Cookie Time Cookie’ for old times sake, growing up a Kiwi kid Cookie Time cookies were a big treat as part of a bought school lunch on a Friday. Shane mentioned that he thought I’d made a cookie that would rival them, after thinking about it I decided he meant my Pillow Cookies so I re-made them with a couple of small adjustments!
Ingredients:
225 grams butter, room temperature
1¼ cups packed brown sugar (I used Billington’s light Muscavado)
2 large eggs
2 teaspoons vanilla essence
2¼ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
250 grams roughly chopped Whittaker’s 33% Cocoa Creamy Milk Chocolate
Method:
To make your cookie dough, beat your butter until it is light and creamy (2-3 minutes)
Add brown sugar and beat until smooth.
Add eggs and vanilla and beat again ensuring everything is well combined, you may need to scrape the sides of your bowl.
Sift in flour, baking powder, soda and salt fold with your spatula before mixing on a medium to low speed.
Once your dough is starting to come together add your chocolate chips and mix well to make sure they are distributed evenly.
Cover your bowl and place it in the fridge for about 60 minutes to chill.
Pre-heat your oven to 180°C.
Scoop 1/4 cup of dough at a time, shape into a ball and place it on a baking tray lined with wax baking paper, use the palm of your hand to flatten the ball so it is about 1cm thick. I placed 8 cookies per tray to ensure there is plenty of space as these are large cookies.
Bake in your pre-heated oven for 13-15 minutes (until they are a lovely golden-golden/brown) before removing and placing on a wire rack to cool.
Just made these! Yum, yes, just like the good old cookie time! Made some big ones for the grown ups and some little ones for the kiddiwinks! Thanks for the recipe!
ReplyDeleteAre these ones soft and chewy like cookie time as well? :D im really keen
ReplyDeleteHi Jono, they are a softer cookie. The closest I've come to replicating anything close to a cookie time in my own kitchen, have always gone down well with others I've shared them with too :-) Enjoy!
Delete- Courtenay
Hey thanks I followed ur recipe but why is my cookies soft like bread? Also the chocolate dont harden. Everything is too soft. Can you please help me?
ReplyDeleteHi, you could try cooking them a little longer as each oven is different and yours may have needed an extra few mins. It is a softer cookie not 'crunchy'. No idea why it would be 'bread like'. With the chocolate once cooled it should be solid, maybe not as hard as it was to begin with but not soft. I've made these several times now and they have always turned out great, sorry they haven't worked so well for you.
Delete- Courtenay
Hey thanks for the reply. Living in australia I haven't had a cookie time in years but my memory tells me the chocolate pieces were large chunks and relatively hard. Your recipe is great but it tastes more like the real thing after putting in the fridge for some time. Once in room temp the cookies are soft like cake rather than bread. Maybe ill try putting less baking soda/powder next time as I didnt measure them properly. Many thanks
ReplyDeleteusing half white and half brown sugar can help with softness. Using brown sugar makes a softer chewier biscuit, and white a harder crunchier one, half and half uses the best of both world with the fab brown sugar taste!
ReplyDeleteHow many cookies does this recipe make?
ReplyDeleteCourtenay, who made these, reckons the recipe makes about 8 - depends how big you make them though.
Delete