Lock-down is allowing me to live my baking fantasies on the days I'm not in work. I obsessively searched for the perfect cookie recipe a while ago, and I have that down.
But I'm always looking for slight variations on the theme, and these large, soft, choc chip cookies are perfection. Using melted butter really contributes to the chewy texture. You need a little prep for this, as in you need to remember to prep the dough the day before you want to bake the cookies. It's worth it.
You won't be sorry you made these. They stay good for about a week but they won't last that long.
Makes about 18 large
cookies
Ingredients
- 280g plain flour
- 1 tsp bicarbonate of soda
- 1.5 tsp cornflour
- Pinch salt
- 170g butter, melted
- 150g dark brown sugar
- 100g granulated sugar
- 1 tbsp vanilla sugar (or 1tsp vanilla essence)
- 1 egg
- 1 egg yolk
- 100g chocolate chips
Method
Mix the dry ingredients (flour, bicarbonate of soda, cornflour
and salt) and set aside.
In another bowl, whisk together the melted butter and sugars
until lighter and creamier. Add the egg and yolk and mix again. Then add the dry
ingredients and mix carefully with a wooden spoon.
Finally, fold in the chocolate chunks.
The dough will be very soft, and can only be handled once
chilled. Refrigerate for at least two hours, ideally overnight. If you chill
for more than a few hours then the dough will need to be out of the fridge for
about an hour to soften before rolling and baking.
When ready to bake, preheat the oven to 200 degrees. Each cookie needs about 2-3 tbsp of dough, roll it higher
than it is wide.
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| Big, tall and proud |
Leave plenty of space between the cookies to allow for spreading, and bake for 11-12 minutes. They will look a bit puffy and underdone, but trust and believe.
 |
| Puffy straight out of the oven, trust and believe, they'll de-puff |
Remove and allow to cool for 10 minutes before transferring
to a wire rack. They will flatten as they cool.
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| Sinking.. |
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| Sinking.. |
|
| Sunk! |
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