November 18, 2015
Ladies and gentlemen, I've found a new favourite choc chip cookie recipe! It's very versatile - I like to make the dough into a large log then chop it up pretty thinly. When baked, this gives the edges a nice crunch and chewiness while the middle stays softer.
In addition to dark chocolate chips, sometimes I add white chocolate chips, pecans or hazelnuts to spice things up a bit.
Recipe adapted from: Not Without Salt
55g white sugar
55g raw sugar (or Turbinado)
340g brown sugar
2 tsp vanilla essence
1 1/2 tsp bicarb soda
2 tsp salt plus extra for sprinkling
450g dark chocolate chips or chocolate chunks
1. Preheat the oven to 180C (360F). Cream the butter and all sugars until light and fluffy.
2. Beat eggs into the mixture one at a time until incorporated, make sure to scrape down the sides of the bowl.
3. Beat in the vanilla essence.
4. Add the flour, bicarb soda and salt to the bowl, mix gently until fully combined - don't overmix.
5. Finally, add the chocolate chips! If you're adding nuts, or anything else, fold these in as well.
6. Place tablespoons of dough on baking trays covered with baking paper or silicone mats. Alternatively, roll portions of dough into logs and let them chill in the freezer until hardened, then chop into slices.
7. Bake for 10-12 minutes, or until golden brown. You want the middle to still be soft so don't over bake them!
8. Allow the cookies to cool a bit and then enjoy! They're amazing when they're warm.