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Wednesday, 3 October 2018

The Ultimate Chocolate Chip Cookie

The-Ultimate-Chocolate-Chip-Cookie
The-Ultimate-Chocolate-Chip-Cookie

I feel as if I'm on a never ending quest for the perfect cookie recipe. Every time I make a batch, I change things up, add something new, or swap ingredients, all in an attempt to find perfection!! Really though, there's no such thing in the world of cookies. Each of us has they're own idea of what makes the best cookie, so it ultimately comes down to personal preference.

This is my latest attempt, it's an update and tweak on an old recipe that I haven't used in a while, and let me tell you...IT'S AMAZING! I would go as far as to say it's my perfect chocolate chip cookie. And that's a big bold claim, let me tell you. I have high standards when it comes to cookies. This is a combination of both equal parts milk and dark chocolate, vanilla cookie, finished off with sea salt crystals. SO. GOOD. Oh, and if you like soft, slightly chewy cookies, then these are for you.

The-Ultimate-Chocolate-Chip-Cookie
The-Ultimate-Chocolate-Chip-Cookie
The-Ultimate-Chocolate-Chip-Cookie

Ingredients:

170g soft room temperature butter
1 large egg - room temperature
50g of caster sugar
150g soft light brown sugar
1 teaspoon of good vanilla extract
260g of plain flour
2 teaspoons of cornflour/cornstarch
1 teaspoon of bicarbonate soda
250g of chocolate chips - half milk, half dark chocolate (I chop up my own, so they're a good size!)
2 teaspoons of sea salt crystals

The-Ultimate-Chocolate-Chip-Cookie
The-Ultimate-Chocolate-Chip-Cookie

Method:

- In a large bowl, beat the butter until it's light and very soft (1-2 minutes). Add in the caster sugar and brown sugar, and mix until light and fluffy.

- Add in the eggs and vanilla extract an mix well until everything is combined.

- In to a separate bowl, sieve the flour, cornflour, an bicarbonate soda, and then add this to the wet ingredients, mix well until you have a dough.

- Add your chocolate chips or chunks, and fold them through the mix.

- Wrap the dough in cling film and chill in the fridge for at least two hours, or overnight if you'd prefer.

- Once chilled, pre-heat the oven to 180 and line two baking trays with greaseproof paper.

- Roll the chilled cookie dough into little balls, they should weight around 36g a ball, to give you an idea of size. You will get approx 24 from this batch of dough.

- Place 12 balls on each tray, spacing them evenly and pressing down gently on each one. Sprinkle each one with a little sea salt, and bake for 10 minutes. They should be a pale brown colour, but still very soft when you take them out of the oven.

- Let them cool for at least 10 minutes on the tray before you try to move them to a wrack.

And then enjoy with milk! Or any other drink of your choice of course. I've honestly had to stop myself eating them all over this last week, I'd quite happily snack on them all day long.

The-Ultimate-Chocolate-Chip-Cookie



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