Chocolate Chip CookiesPosted: June 11, 2018
Why, yes! What the world needs now IS another chocolate chip cookie recipe!
I realise there’s already a delicious dairy and gluten-free version on the blog, but my daughter doesn’t care for them much, on the grounds that they are TOO CHOCOLATEY! *eyeroll*
Her main objection is the use of dark chocolate chips and she remains deaf to my efforts to persuade her that the strong dark flavour is a nice contrast to the sweet of the biscuit, and I stubbornly resist using milk-chocolate chips on the grounds that their one-note, sweet-on-sweetness does not offer a very enjoyable biscuit experience.
Which is how we ended up at this attempt to satisfy all tastes and preferences in one, ultimate cookie. I’ve managed to gloss over the inclusion of dark chocolate chips by employing the distraction of CHUNKS of milk chocolate, as well as a few additional flavourings.
These biscuits are nuanced up the wazoo, with flavours complex enough for even the most demanding connoisseur, yet still being acceptable for inclusion in the school lunch box.
Here we have nutty browned butter, rich caramel notes from the brown sugars, a touch of espresso, dark chocolate chips, creamy milk chocolate chunks, all rounded off with just a suspicion of a salty finish.
It’s a combination tweaked within an inch of its life and I defy anyone not to adore them! *throws gauntlet*
This recipe makes about 40 cookies, which means multiple trays (or one tray multiple times, obvs), so even the texture can be varied to suit personal taste. Just remove the tray at a time that suits the texture preferences of your family: 11-12 minutes for chewiness, 14-16 minutes for crispness.
Or ‘accidentally’ leave them in until they’re all crisp, because that’s how you like them.
*poker face* Not that I’d ever do that.
Chocolate Chip Cookies
250g unsalted butter
200g dark muscovado sugar
100g light muscovado sugar
2 tsp vanilla extract
1 tsp espresso powder
1 large egg
1 large yolk
280g plain flour
1 tsp salt
1 tsp bicarbonate of soda
80g dark chocolate chips
100g good quality milk chocolate, chopped
- Have a bowl handy to pour the browned butter into. Put the butter into a saucepan over a medium heat and allow to melt. Continue heating the butter and it will start to foam. Use a spatula to keep the milk solids from sticking to the bottom of the pan. When the solids have turned a light brown, remove from the heat and pour into your handy bowl. Why? The pan will be very hot and the butter will keep browning unless you pour it from the pan. Don’t wait until it is dark brown, because by the time you get it out of the pan it will be burnt.
- Set butter aside to cool. This will take at least 30 minutes, and possibly up to an hour.
- Put the sugars, vanilla and espresso powder into a bowl
- When the butter has cooled to room temperature, but is still liquid, add it to the sugar mixture and whisk together until light and fluffy (5-10 minutes).
- Add the egg and yolk and whisk in.
- Sift together the flour, salt and bicarbonate of soda. Add the flour mixture to the sugar and egg mixture in three stages, stirring well after each addition to combine.
- Fold in the chocolate chips and chopped milk chocolate.
- Divide the dough into balls the size of a walnut (in its shell). A small ice-cream scoop is ideal, as the mixture is very light and soft, otherwise, use teaspoons to shape.
- Put the dough balls/scoops onto a baking tray, cover with plastic film and chill for at least 1 hour and as much as overnight – whatever is most convenient for you.
- When you’re ready to bake, preheat the oven to 180°C, 160°C Fan.
- Arrange the cookie dough on baking sheets lined with parchment or silpat mats. The dough will spread quite a bit during baking, so if you like your cookies to be round and evenly shaped, don’t crowd too many onto the sheets at once, otherwise they might run together and make odd shapes. 10-12 per tray is ideal.
- Bake for 12-16 minutes, according to your own personal taste, turning the sheets around half-way through baking, to ensure even baking.
- Cool on the sheets for 2 minutes before transferring to wire racks to cool completely.
- Store in an airtight container.