Chocolate chip cookies, like many other things best appreciated by one’s sense of taste and smell, are riddled with controversial opinions as to their texture, sweetness etc. The best things in life are, no?
Personally, I find a chocolate chip cookie, specifically, should be a little crunchy whilst maintaining a soft chewy centre. Additionally, the chocolate be the star of the show, as the name would suggest, so I don’t want to see any nuts or other silly ingredients.
The first time I made these chocolate chip cookies, I followed this recipe which suggested using a crap tone of sugar – pardon my French. They were delicious but the sweetness was overpowering and made you want to guzzle a glass of milk or water a.s.a.p.
Now that I’ve played around with it, here is the combination which, to date, has gone down a treat! This recipe will make around 18 fist-sized cookies.
Ingredients
- 150g butter
- 120g-150g* white sugar
- 120g-150g* packed brown sugar
- 2 eggs
- 2 tsp warm water
- 250g chocolate
- 360g flour
- 1 tsp pure vanilla extract
- 2 tsp baking soda
- Sea salt
- 2 tsp ground flax seeds (optional)
* I find this range works best and caters to personal preferences. If you want to go down to 120g, the cookie will still maintain its integrity.
Preparation
- Preheat your oven to 250c.
- In a large mixing bowl, cream your sugars and butter until the mixture lightens in colour and looses its graininess.
- Incorporate the vanilla extract as well as the eggs one at a time, followed by the backing soda dissolved in warm water.
- In thirds, add the flower mixed with ground flax seeds (anything to help you digest these puppies) and a pinch of sea salt until fully incorporated.
- Roughly chop the chocolate – I find that if you don’t have enough of one kind, a mix is fabulous.
- At this stage, feel free to pop the mixture in the fridge if you’re making them in advance. This will help give your cookies a nice shape.
- Speaking of, when ready to form your cookies on your baking tray lined with parchment paper, an ice cream scoop will be your best friend.
- Finally, pop the tray in the oven from 8 to 11 minutes and finish them off with some sea salt. It will elevate the cookie and bring out the rich taste of the chocolate.
These delectable disks of deliciousness will remain moist and chewy for days. They serve as the perfect addition to a house warming party, or a bargaining chip should you need one.
It’s as easy as that! And remember, if you want a flat stomach, just eat flat things…like chocolate chip cookies 😉
3 Responses to “Chocolate Chip Cookies for Sharing…or Not”
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