Hey ADSactly Fam! Today I would like to share with you my absolute favourite chocolate chip cookie recipe.
It is one of those recipes that once you find it, you've got to make sure you save it somewhere safe, as it is the literal best, the most perfect cookie dough recipe.
I love cookies, and think there is nothing better than to relax with a plate of cookies and a cup of tea, while laying back and reading a book.
Even Pusheen knows what I am talking about!
This is definitely leaning more to the American cookie than to an English biscuit. Cookies are generally chewy and sweet, while a biscuit tends to have more crunch and snap to it.
These cookies have a lovely chewy centre, and the extra bit of sea salt sprinkled in is a wonderful juxtaposition to the sweetness of the chocolate chips.
Here's the recipe!
Bear in mind that this is a bulk recipe, and yields around 70 cookies! I divided the dough into rolls of dough, and froze what I didn't use.
INGREDIENTS
- 1 ¼ cups brown sugar
- 1 ¼ cups Demerara sugar
- 1 ½ cups butter, softened (please for the love of god do not use margarine!)
- 2 t vanilla essence
- 3 eggs
- 4 ¼ cups cake flour
- 2 t bicarbonate of soda
- 1 t Maldon sea salt
- 250g chocolate chips
METHOD
Preheat your oven to 190'C or 375'F.
In a large bowl, cream the two sugars and butter until fluffy. Use your electric mixer to beat in the vanilla essence and eggs. There after, add the flour, salt, bicarb and chocolate chips.
Roll the dough into cylinders like in my image above, and cut 4cm rounds out of the cylinders. Roll these into little balls, and place on a cookie sheet. Take care to not place them too close to each other, as they will spread out when baking
Bake for ten minutes exactly - they may seem like they are not baked properly, but they will set while cooling. By slightly undercooking them for the ten minutes, you are creating the soft and chewy centre.
Leave to cool for a few minutes. Try not to eat them all in one go!
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