Ok so I may not be the biggest cookie girl in the world but I do have a soft spot for certain kinds. In particular, cornflake cookies with a whole lot of chewy plump raisins (hai Suze!). And of course choc chip. Beautiful, classic choc chip; traditional, homely and will never go out of style. I don’t really enjoy making biscuits or cookies as much as other things but I really needed to get a hot batch in me pronto. Especially after lusting for Steph’s smalties (as I’ve lovingly dubbed hehe) and Suze’s super easy cookies.
I’ve had this recipe bookmarked for the longest time and it’s not hard to see why it was love at first sight. Salted. Butter. Oh yes! I absolutely adore my choc chip cookies chewy and salty. In fact, I love adding salt to any butter, chocolate or caramel type dessert. In any case, no matter how bad of a day I had, a plate of these lovely beauties, a glass of milo and a Buffy dvd or two will always set things right.
- 115g salted butter, at room temperature
- 110g dark or light brown sugar
- 100g caster sugar
- 1 large egg, at room temperature
- 1/2 tsp vanilla extract
- 180g plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp flaky sea salt or kosher salt
- 200g coarsely chopped dark chocolate
- Cream the butter, brown sugar and caster sugar just until smooth and creamy then beat in the egg and the vanilla. In another small bowl, whisk together the flour, baking soda, and salt.
- Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust). Cover and chill the cookie dough until firm (preferably overnight).
- Preheat the oven to 180°C. Line two baking trays with baking paper or silicone baking mats. Form the cookie dough into small rounds (about an inch in diameter or the size of walnuts). Place the rounds about 5cm apart on the baking trays and press down the tops to flatten them so they are no longer domed and the dough is even.
- Bake the cookies for ten minutes, rotating the baking tray midway during baking until the cookies look about set, but are not browned. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown (doing this will keep the centres chewy and fudgy).
- Remove from the oven and let cookies cool.
- Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.
- Recipe adapted from David Lebovitz.