So I realise my last recipe post was last lockdown! Lockdowns get me baking more than ever and this time it has been my mission to create the best chocolate chip cookies! This is about batch 7 and I’ll be honest some were better than others! I have finally figured out a few tricks. I was going to keep them to myself and create a cookie empire mwahahaha but thats not really my vibe, so instead I will share these tips so you can share the joy that delicious cookies bring. You have my permission to go ahead and put some Duck Island ice cream in between (the consistency is best) might i suggest salted caramel, but really go crazy try out a few and let me know your favourite combo.
Now I love dark chocolate so I did half dark and caramel, and half milk and white for my daughter. You could add nuts and get creative too!
Ingredients
for 12 cookies
½ cup caster sugar (100 g)
¾ cup brown sugar (165 g), packed
1 teaspoon salt
½ cup unsalted butter(115 g), melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups plain flour (155 g) (if you can find any! This stuff is like gold right now!)
½ teaspoon baking soda
Caramilk, milk or white chocolate chunks (110 g) I used Whittakers white or Donovans salted caramel drops
Dark chocolate chunk (110 g), I used Whittakers dark Ghana
Method
Put on a happy playlist the cookies receive your good vibes!
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture, the mixture will change to a nice creamy colour too.
Sift in the flour and baking soda, then fold the mixture with a spatula
*Be careful not to overmix at this point, this is what causes the gluten in the flour to toughen resulting in cakier cookies.
Fold in the chocolate chunks then scoop the dough with an ice-cream scoop or your hands roll into balls and then chill the dough for at least 30 minutes.
* This is key for a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 180°C. Line a baking sheet with baking paper.
Put cookie balls onto a baking paper-lined baking sheet, pressing evenly down to flatten out leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
Crack some himalayan salt on top and press a few extra chocolate chunks in.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool on the tray for that crispy outer yet gooey inner.
Quality control essential so sneak one while still a little warm
Enjoy!