Chocolate Chip Cookies
To me, autumn means cosy season. Cosy season means baking and these chocolate chip cookies are exceptionally good. I like to brown the butter, which gives it a more nutty undertone. To be honest, mixing chopped nuts into these would be fantastic as well. Maybe I’ll try that soon to get the ratios right and edit the recipe.
I think everyone should have a go to chocolate chip recipe in their repertoire, they are a classic that most people seem to enjoy. These have both milk and dark chocolate in, which is lovely. But you can simply have all of one flavour if you wish. I prefer to use chunks instead of chips, as I feel they melt differently. I finish them with a really good chunky salt, but again, you can omit that. My daughter always gets her own batch without it. Every single person I have ever made these cookies for have loved them, so I think it’s a winner.
It’s a simple recipe made in one bowl (apart from browning the butter), I really hope you like it. They freeze well too, so you can make a batch and freeze, then take out one or a couple whenever you fancy.
CHOCOLATE CHIP COOKIES
Prep time: 50 mins
Cook time: 10-12 mins
Serves: 12-14 cookies
ingredients
100g milk choc chip chunks
100g dark choc chip chunks
130g butter
100g caster sugar
1 tsp fine sea salt
1 egg
1 tsp vanilla bean extract
100g plain flour
50g strong white flour
Half tsp bicarbonate of soda
Flaky salt to finish (optional)
“If freezing, allow a little more cook time. An extra few minutes should do the trick.”
Directions
Add butter to a pan and brown, you’ll know it’s ready when it has a lovely rich amber colour and the solids have separated from the liquid. It may foam, this is completely fine. I find a low pan is better, like a small frying pan. Pop into a container and allow to cool completely.
Once butter is cooled, add to a stand mixer with the sugar, egg and vanilla. Cream together.
Add flours, bicarb and fine salt, mix together on a low setting. Being sure not to over work the mixture, just until combined and no ribbons of flour are still visible.
Finally, fold in the chocolate chips by hand.
It’ll make a sticky-ish dough. I like to use an ice cream scoop as it’s easier. The cookies will then be all the same size and it allows you to drop the cookies onto a sheet of baking paper or silicone tray.
Pop in the fridge and allow to cool for at least half an hour.
When ready, pre-heat your oven to 180c or 160c fan. Space your cookies on either a bit of greaseproof baking paper, or a silicone mat. I never put more than five on my tray. Otherwise they tend to stick together, make sure they are evenly spaced and cook for 10-12 minutes. Mine are usually perfect at 11 in my oven, but all ovens are different. Maybe do a test one?
They will still be soft when you take them out, allow them to cool completely before attempting to lift them from the tray as they will most certainly collapse on you. trust me, I’ve been impatient in every single batch I’ve made and always curse myself.