If there is one cookie/biscuit recipe that needs to be in a home cooks back pocket, this is it. There is nothing more comforting than a warm and gooey chocolate chip cookie straight out of the oven.
These are an old favourite with a new twist. I am also on the look out for new variations of recipes with the volume turned up on the flavour and this recipe doesn’t disappoint.
250g butter at room temperature
1 cup brown sugar
2 teaspoons vanilla
1 egg yolk
1/2 cup caster sugar
2 1/4 cups plain flour
1 teaspoon salt
1 teaspoon baking powder (soda)
2 packets of your favourite chocolate chips
sea salt to sprinkle on top
- Preheat your oven to 180c
- Measure 125g butter and place into a saucepan over a low heat, melt the butter until the foam starts to disappear and you can see little brown specks in the butter. Turn off the heat and move off the stove top until the butter has cooled.
- In a stand mixer, beat the sugars and remaining butter with the vanilla until pale and creamy. Add in the egg and egg yolk and mix until all combined, around 2 minutes. Once the melted butter has cooled, add into the creamed butter mixture and mix together slowly until combined and fluffy. This may take a few minutes.
- Measure your dry ingredients into a bowl and add into the butter mixture a little at a time. Alternating with the chocolate chips.
- IF YOU WISH TO ADD ANY NUTS YOU CAN AT THIS STAGE
- Add in the remaining flour and mix until just combined. it should look a little sticky but hold its shape.
- Line a few cookie sheets with baking paper or SILPATS if you have them. Place walnut size balls onto the trays about 2cm apart as they will spread.
- Bake in the preheated oven for around 13-14 minutes until golden brown.
- Sprinkle with a little sea salt once out of the oven and leave to cool.
The mixture makes around 45 cookies. You can make in a few batches.
- To freeze the dough – place a piece of baking paper onto the bench and spoon out the mixture onto the paper into a sausage shape. Roll up like a christmas bon bon and roll tightly in ClingWrap. Place in the freezer for a few months. When you want to use, just cut off slices frozen and bake in the oven. May take around 15 mins bake time