Rebecca Clarke's Chocolate Chip Cookie Recipe
Rebecca Clarke's Chocolate Chip Cookie Recipe / Photo by Kathy Pitout Photography
“After many months of intense chemotherapy and multiple surgeries, I found happiness in the kitchen. Cooking and baking helped me process and brought me joy. One of the first recipes I perfected were American style chocolate chip cookies that I made for my favorite doctor, Dr Hilton. These delicious treats became a firm favorite in my family as well as the Hilton’s. I make these often and send a batch to Dr Hilton for his birthday every year! I hope that everyone who tries this recipe is surprised at how easy and delicious they are! A real comfort treat especially when enjoyed with a cup of tea or glass of milk.”
Try this recipe created by student chef Rebecca Clarke, this chocolate chip cookie recipe is rooted in comfort, care and the joy she found in baking. Made with white chocolate pieces, milk chocolate chips and optional coconut shavings, these cookies are a simple, delicious treat to enjoy with a cup of tea or a glass of milk.
A Comforting Chocolate Chip Cookie Recipe by Rebecca Clarke
Yields: 42 30g cookies
Ingredients
1 cup/200g of salted butter
¾ cup/120g of white sugar
¾ cup/120g of brown sugar
1 (Midlands Free Range) egg
1 tsp/5ml of vanilla extract
2¼ cups/245g of (Champagne Valley Stonemill) cake flour
1 tsp/10g of baking soda
1 cup/115g of white chocolate pieces (you can use white chocolate chips)
1 cup/115g of milk chocolate chips
1 cup/55g of coconut shavings (if desired)
METHOD
Preheat the oven to 180°C
Put butter and sugars into a large bowl. Then beat with an electric mixer until creamed (all combined)
Put in egg and vanilla extract into the butter and sugar mixture and beat with electric mixer until well combined
Stir in flour and baking soda into the butter and sugar mixture. (We can now call this cookie dough)
Stir in white chocolate pieces (make sure the white chocolate pieces are broken into small pieces) and milk chocolate chips into the cookie dough. (The dough can become quite stiff at this point. You may need to mix by hand)
Stir in coconut shavings by hand into the cookie dough
Spray non-stick spray onto a baking tray, then put wax paper on the tray (shiny side up), then add a little more non-stick spray on top of the wax paper
Take a little bit of cookie dough, roll into a ball by hand, and weigh it on a scale. It should weigh 30g each. (You don't have to weigh the cookie dough ball, it just gives more accuracy when baking. The cookie dough ball is about the size of a golf ball)
Once you have rolled out 42 cookie balls place them on the baking tray (make sure there is plenty of space between each ball). Press the balls down with a fork
Place tray in the oven on the middle rack and bake for 10-15 minutes (or until cooked)
Once baked take out of the oven and leave to cool for 10 minutes, then use a spatula to carefully take the cookies off the tray and place on a cooling rack and leave to cool for another 10 minutes. (After baking the cookies may look and feel soft still. This is normal, they should harden as they cool down)
Once cool enjoy with a cup of tea and place leftovers in an air tight container
FAQs
1. How many cookies does Rebecca Clarke’s chocolate chip cookie recipe make?
This recipe yields approximately 42 cookies, each weighing about 30g.
2. What type of chocolate is used in this cookie recipe?
The recipe uses both white chocolate pieces and milk chocolate chips.
3. Can I leave out the coconut shavings?
Yes. The coconut shavings are listed as optional, so they can be left out if preferred.
4. What temperature should the cookies be baked at?
The cookies are baked at 180°C.
5. How long should the cookies bake?
Bake the cookies for 10 to 15 minutes, or until cooked. They may still feel soft when removed from the oven but will firm up as they cool.