• Brittany Aldridge

Chocolate Chip Cookies

Updated: May 7, 2020

What do we want? Crispy on outside and chewy on the inside. When do we want it? Now! What are you waiting for? Read ahead and make classic chocolate chip cookies.


This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.



INGREDIENTS

  • 1½ cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1¼ teaspoon of salt (I use Maldon), plus more for sprinkling over the top

  • 3/4 cup of butter

  • 3/4 cup of soft brown sugar, packed into cup

  • 1/4 cup caster sugar

  • 2 teaspoons of vanilla extract or strong instant coffee

  • 1 large egg , plus 2 egg yolks

  • 3/4 cup of dark chocolate, roughly copped


INSTRUCTIONS

  • Preheat to 190°C (170° fan forced or 375°F). Line two baking sheets with baking paper and set aside.

  • Place butter in the microwave proof bowl and microwave to soften slightly, about 30 seconds (its okay if some is melted). While you are doing that, in a medium bowl thoroughly whisk together flour, baking soda and salt.

  • In a large bowl, whisk together sugars before adding softened butter. Next add the egg, egg yolks, and vanilla or coffee, making sure whisking thoroughly after each new addition until mixture is smooth, creamy and the sugar is dissolved.

  • Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in chocolate. If the mixture is runny at this stage leave it for about 5 minutes (covered) so that the flour can hydrate and the mixture thickens.

  • Scoop out a small handful sized portion (about 3 and half tablespoons) roll into balls (but don't flatten, mixture will spread when cooked), and place on baking sheets evenly spaced away from each other.

  • Bake cookies for around 8 minutes, and let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish, they will harden and crisp up as they cool. Please enjoy!


Notes:

  • Instead of dark chocolate roughly chopped, you can use chocolate chips, or milk or even white chocolate. However, I find that a roughly chopped up chocolate block gives you large, melty, pockets of chocolate - which I love! But cooking really is such a personal experience, so do whatever you like or have available in your pantry.

  • I give the option if using vanilla or coffee for the flavouring in the cookie dough, if you haven’t tried coffee before give it a go it adds the most delicious flavour (think tiramisu but cookies!).

  • Store in an air tight container for up to 5 days (If they last that long!!!)

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