Wednesday, 30 December 2015

Chocolate Chip Cookies

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

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

1. Preheat your oven to 170C, line two baking sheets with wax paper, and get your ingredients ready.
I always like to do this extra step in advance-saves me from scrambling later
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!

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