I haven’t been posting recently but that doesn’t mean I haven’t been cooking! I’ve tried like over 5 chocolate chip cookie recipes over the last months and I finally found one that gives me the soft, gooey texture that I love! The recipe is inspired by Gu Chocolate Cookbook.
Makes: about 15
Equipment: electric hand mixer
75g unsalted butter, softened
1 egg, lightly beaten
110g light soft brown sugar
1tsp vanilla extract
110g plain flour
1/2 baking powder
1/4 bicarbonate of soda
130g milk chocolate, finely chopped (can be replaced with white chocolate or nuts, e.g. 80g chocolate & 40g walnuts)
1. Take the butter out of the fridge and leave for 30 minutes to soften.
2. In a large bowl, cream together the butter and sugar using an electric mixer (for about 5 minutes) until the mixture is light and fluffy. Add the vanilla and egg, and mix again until well combined.
3. Sift the flour, baking powder and bicarbonate of soda into a large bowl/pot. Stir in the butter mixture until just combined (be careful not to overmix). Then add the chocolate, combine, cover the dough and place in the fridge for at least 24 hours. This is the part that does the trick. If you want your cookies to be chewy in the middle you need to leave the dough in the fridge for at least 24 hr. I tried to bake them straight away, after 3hr and after 12hr and I can confirm they are best after 24hr.
4. Preheat the oven to 170C and line a baking tray with baking paper.
5. Roll the cookie dough into 15 evenly-sized balls (a bit larger than the size of a walnut in a shell), and place them on the tray. You can cook 9 cookies at a time as you need to leave space for them to expand.
6. Depending on the oven bake for 9-11 minutes until crisp on top but still sot in the centre. Remove from the oven and allows the cookies to cool.