Christine’s Chocolate Chip Cookies

Also known as the cookies that killed my clear ankarsrum mixing bowl. The cookies weren’t at fault though. The kitchen was cold, which meant the butter was a bit on the cool side, and the dough was a bit stiffer than normal. I thought it was a good idea to dump the chocolate chips into the mixer towards the end of the mixing process.

In retrospect, it wasn’t.

The mixer is heavy duty, he can deal with it. The cookie loops look kinda flimsy, but are made from a thick, stainless steel wire and didn’t even bend. The weakest link in the chain was the clear plastic mixing bowl and after emitting a horrible shriek, it ripped its own bottom apart and started the dance of the dead while the mixer and loops kept mixing like nothing happened.

It was a bit of a Rumpelstitzkin moment.

I was debating wether or not to get a new plastic bowl for the mixer. I used it quite often, but was never too fond of the material and it ripping apart like that had me hesitating. But then Michele from Chocolate Box Cottage mentioned that they were available in stainless steel as well. My inner debate was over immediately and I had a new mixing bowl moving in two days later.

Isn’t it shiny? It even has an anti-slip silicone ring on the bottom. I love it!

Those aren’t the cookie loops though, it has the cream beaters mounted for the photo. Just in case you’re wondering.

I got the recipe for the killer cookies from Christine, and I’m sure she’d have a blast reading about them wreaking havoc in my kitchen, but we lost contact a few years ago when she left facebook.

They are my favorite chocolate chip cookies and the only recipe using cups that I never had issues with – apart from the bowl incident. So I never bothered to convert it into grams. Enjoy the rare non-gram recipe.

For 2 dozen cookies, you need:

  • 1 c butter
  • 2 1/2 c cake flour (wheat 405 for the Germans)
  • 3/4 cups brown sugar (I prefer raw cane sugar)
  • 3/4 cups white sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 heaped Tbsp creamy peanut butter
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chocolate chips

Cream butter and sugar until white and fluffy, then add everything else except the chocolate and mix until everything’s properly combined into a stiff dough. Work the chocolate into the dough and make 24 balls out of it.

I use a big ice cream scoop for the job.

Place the balls about 5cm / 2 inches apart on a parchment or silicone lined cookie sheet and bake in a pre-heated oven at 170°C / 340F for about 12-15 minutes if you want chewy cookies, for about 15-18 minutes if you prefer them crunchy.

Let them cool on a rack before you stow them away. They keep for 1-2 weeks in an airtight container without a problem. Mine are usually gone before then. They go great with a huge cup of coffee.

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