As you know, I love cookies to be soft & chewy. That
doesn’t mean I haven’t tried recipes for those crispier cookies, but
it does mean that I have yet to find one I actually like—until now. And maybe
it is because the cookie is crispier on the outside, while still soft and chewy
on this inside, or because the recipe uses chunks of chocolate, rather than chips…regardless,
this batch of cookies was absolutely delicious.
This recipe is taken by this incredible baker I follow, who
also owns a bakery here in Newcastle: Iheartkatiecakes,
However, I did make some tweaks of my own, which you don't have to do if you prefer to replicate the original recipe.
Chocolate Chunk
Cookies
Makes about 16 cookies
Ingredients
125g Unsalted Butter, softened
100g Light Brown Sugar
90g Sugar
1 large Egg
1tsp Vanilla Extract
1tsp Baking Powder
220g Flour
100g Plain Baking Chocolate, chopped into chunks
100g Dark Chocolate, chopped into chunks
Method
1. Preheat your oven to 170C, line two baking sheets with wax
paper, and get your ingredients ready.
2. In a bowl, cream butter and sugars. Add egg and vanilla, until
combined.
3. Slowly add the flour and baking powder, and mix until
incorporated (I always sift my flour and baking soda together beforehand, but
that is entirely optional). With a wooden spoon, stir through the chocolate
chunks until combined.
4. Scoop out dough—I used a bit more than a full
tablespoon—onto your baking sheets. Make sure to leave enough space between
them for spreading, and don’t worry if they aren’t perfectly formed balls of
dough. The best part of chocolate chip cookies are their irregular shape!
5. Sprinkle a tiny pinch of salt before baking for 10 - 12
minutes. Remove from the oven and let
cool for 10 minutes on the tray before placing them on a cooling rack or a flat
plate (or just eat them straight out the oven as I did—couldn’t help myself). Enjoy!
No comments:
Post a Comment