How they all have the teeny tiniest differences between them.
And how they all turn up so differently.
Well, the recipe for these cookies is scarily similar to these other ones.
Scarily similar. The only difference is two tablespoons of oil and a little baking powder.
But the cookies have baked up entirely differently.
These spread more in the oven so they are thinner as well as crisper around the edges and underneath, but they still retain a gooey centre.
And remember how boyfriend made me a beautiful wooden board I’ve been using in my photos (like in these photos)?
Well, a friend of his helped him so I thought that baking some new cookies would be the perfect way of saying thank you.
Killing two birds with one stone, and all.
Adapted from The Traveler’s Lunchbox.
210g unsalted butter, melted (14 tbsp)
2 tbsp vegetable oil
3/4 cup brown sugar
3/4 cup white sugar
1 tsp salt
2 1/4 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chip cookies
In a large mixing bowl, mix together the butter, oil and sugars using a wooden spoon until well combined. Add the eggs and the salt and stir until completely incorporated.
Mix in the flour, baking powder and baking soda. Add the chocolate chips and mix until well dispersed.
Best tasting dough I’ve ever tried.
Refrigerate the whole thing for at least an hour (to let the melted butter in the dough firm up) or for up to a few days.
When ready to bake, preheat the oven to 200 C and line 2-3 baking trays with parchment paper.
Scoop balls of dough onto the baking trays and sprinkle with a little salt (meet my new cookie scoop. I love him).