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.
