This is a easy hand mix recipe, guarantee to be a favourite with the kids. It’s a basic cookie, not crispy like famous amos, or chewie like subways, and definitely not melt in the mouth. Just a crunchy old school cookie. When first baked, it’s a little soft and will hardened when cooled.
If you like this shaggy look, there’s just two things to note, (i) keep your dough cool all the time with ice pack below mixing tray and baking tray (ii) don’t overmix, so no machines. I used to use a stand mixer and the dough would melt to become smooth and flat in the oven, but no matter, my kids still love them.
Recipe (makes 12 subway size cookies)
- 80g salted butter
- 40g brown sugar
- 40g caster sugar
- 150g cake flour sifted with 1/2 tsp baking powder
- 1 egg
- 1/2 tsp vanilla essence
- 50g chopped nuts (roasted plain cashew, macadamia, walnut, optional)
- 50g chocolate chips
1. Place ice pack below mixing bowl. Using hand whisk, whisk butter till light and fluffy. Add white and brown sugar and mix again.
2. Add in egg and vanilla Essence. Slight curdling is fine just mix till smooth.
3. Add in sifted flour and baking powder. Using a spatula, gently fold in till no trace of powder.
4. Next add in chips and nuts. Mix till even.
5. Leave the dough in the fridge to harden a while. Preheat oven to 185 deg C. Line a baking tray, and place ice pack below.
6. After about 5-10 min, use a ice cream scoop or big spoon to scoop dough onto tray. The scoop helps to control the amount each time.
7. Use another spoon to flatten and rough up the surface a little.
8. Leave some space in between as cookie may expand. Top up with some chocolate chips as preferred. Bake at 185 deg C for 15 to 20 min till golden brown and edges darkened. Bake slightly longer if you want a harder cookie but don’t burn the bottom. Cool before eating.