Ingredients:
- 2 cups all-purpose flour (found my dough to be a bit soft, so I would add 2 tablespoons extra)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 170g of butter (melted)
- 1 cup brown or dark brown sugar (half brown and half dark brown works well)
- 1/2 cup white sugar
- 2 tsp vanilla essence
- 1 egg
- 1 egg yolk
- 1 1/2 cups of chocolate chips
Method:
- Preheat oven to 165 degrees C and place rack on top shelf
- sift all dry ingredients and set aside. If you don't have a sift then whisk them.
- Melt the butter and let cool. When cooled beat it with sugar on a medium speed using the whisk attachment for 2-3 minutes
- Beat in the egg and egg yolk and vanilla essence. Once all combined, add the dry ingredients while the mixer is on the lowest speed.
- Add the chocolate chips and mix with a spatula. Let the dough cool in the freezer for 30 minutes (this is imperative to getting the thickness and chewyness)
- Roll some dough into a ball and break it in half. Make the jagged surface face up and combine the halves. This will give the cookie height and make it fat. The higher you make this the better.
- Make sure when placing in tray that it is sprayed with a non-stick spray or you use baking paper. Place each ball at least a thumb distance apart. When in the oven, the cookies look like they melt and so they need space on the tray otherwise they will all combine.
- Place in oven for approximately 15-18 minutes (no more than that! Even if they are soft, trust this if you want them to be chewy and soft).
- Let them cool for 10 -15 minutes and enjoy
- Keep them in an airtight container as they can lose their softness (they can become hard after 4 days in a container so it is recommended to freeze them straight after they are baked and cooled).
Enjoy the deliciousness! Keep in an airtight container to ensure softness! Let me know if you have any difficulties.
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