Meal Type: Dessert, Breakfast, Snack
Cook time: 15 Minutes
Servings: 20 large cookies
A soft treat of a cookie, perfect as a companion for your favourite brew, or as a snack for the hungry hoards (kids).
Triple chocolate American-style cookies - Antonia's perfect American-style cookies are slightly crisp at the edges and soft and chewy in the middle. She uses three types of chocolate chips here, but feel free to stick to just one – (keep to the overall 200g measurement.)
A handy recipe that has been scribed and tested by community member Antonia, who is a hard working mum with two boys. Her recipes are trialled in her much loved Aga range cooker and devoured by her family, allowing Antonia to provide accurate tips and advice on how to make the dishes a success! Go check her work out! She is a country girl, happily surrounded by an excitable Lab, her dear husband, two boys and the Cotswolds.
- 125g softened butter (see tip ↓)
- 125g soft light brown sugar
- 100g golden caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 225g self-raising flour
- A pinch of salt
- 100g milk chocolate chunks
- 50g white chocolate chunks
- 50g dark chocolate chunks
1. In a large bowl, cream together the butter and sugars with an electric whisk or stand mixer.
2. Add the egg and vanilla extract and beat lightly to combine. Sieve the flour and salt over the mixture, add the chocolate chips and mix together thoroughly. The dough should be reasonably firm.
3. Line a baking tray (2 oven Aga range cooker) or the cold shelf (3/4 oven Aga range cooker) with a liner. Divide the mixture into evenly sized balls (approximately the size of a ping-pong ball!). Place these on the baking tray with plenty of space to allow for spreading – you will need to cook in batches with 9 cookies on a full-sized baking sheet. With the back of a wet spoon, gently press down on each ball to flatten very slightly, creating a satisfying divot!
4. In a 2 oven Aga range cooker – place a grid shelf on the floor of the roasting oven and slide the baking tray on top. Slide the cold shelf onto the second set of runners. Bake for 7-9 minutes until just beginning to brown at the edges but still very soft in the middle. They will firm up as they cool.
5. In a 3/4 oven Aga range cooker –use the cold shelf as the baking sheet. Slide onto the bottom runners and bake for 10 minutes, or until just starting to brown at the edges.
6. Leave cookies to cool slightly on the tray as they will be too soft to move, initially. As they start to firm up, carefully move them to a wire rack to cool.
Antonia's tips on how to bake cookies in an Aga range cooker: on an Aga range cooker, softening butter for baking is a doddle. Simply place in a dish beside your range and it will soon be soft. Don’t be tempted to speed up the process by placing the dish on the black enamel top – this is perfect if you want melted butter!
The ovens are hottest at the back – for evenly baked cookies, it is worth turning the tray round halfway through the cooking time.
The key to a soft, chewy middle is removing the cookies before you think they are ready. Be brave and trust that they will firm up as they cool. Bear in mind that Aga range cooker oven temperatures vary according to model/age/how much cooking you have been doing. Check on the cookies after 7 minutes and remove as soon as they start to brown at the edges.
These cookies are best when still slightly warm from the oven. They do keep well in an airtight container for a couple of days though. To re-create the ‘just-baked’ taste, place a baking liner or simmering liner on the simmering plate and warm the cookie with the lid down for 30 seconds! YUMMY!