My Forever Chocolate Chip Cookie
These cookies are my go-to fix for everything. They are the perfect mix of chew, crisp and softness that every cookie should be. These cookies are my hug in a biscuit.
I love cookies. I have a freezer stash of pre-rolled cookie dough balls, just in case of an emergency. Cookies have this amazing quality to cheer people up and are one of the easiest bakes to make. I love eating slightly doughy, still warm cookies straight from the oven.
These cookies are a delicious blend of everything I think a cookie should be. Cookies should be chewy and soft with crisp edges. They should always be salty and sweet. SWALTY is my favourite! Even writing this now, makes me think of them and how much I want one. I’m hitting my freezer stash now.
Makes 18 - 20 cookies
The Cookies
220 g butter (I use Lurpak slightly salted)
250 g brown sugar (dark or light)
110 g caster sugar
1 tsp vanilla
1 tbs molasses*
1/4 tsp to 1 tsp salt (to your taste)
2 eggs
275 g plain flour
40 g wholemeal spelt flour/rye/wholewheat bread flour*
1 tsp baking powder
1/2 tsp baking soda
1 tbs milk powder*
400 g chocolate chunks (mixture of white, dark and milk)*
To make the biscuits
Okay so I brown my butter for this recipe, you do not have to do this step but I think it gives the cookie a deeper flavour. To brown the butter, place butter in a saucepan over a high heat. Once the butter starts to bubble, swirl the saucepan to stir. The bubbles/foam on the surface of the melted butter will change to a brown colour and it will produce this amazing nutty scent. Once the heavenly aroma is achieved, remove from heat and set aside.
Place browned butter, sugars, vanilla, molasses and salt into a mixer fitted with the paddle attachment.* Beat on low - medium until combined. Remember to scrape the sides of your bowl to ensure the mixture is fully combined.
Add the eggs in one at a time and beat on low-medium after each addition. Again scrape the sides of the bowl.
Remove bowl from stand mixer,* and fold in the flours, baking soda and milk powder until just combined.
Then fold in chocolate and any other additions until just distributed.
Roll into even sized balls (I did 75 g balls) and place on a tray/container and place into the freezer to rest for 10 to 20 minutes, or into the fridge for half an hour to overnight.*
While balls are in freezer pre-heat your oven to 160’C, fan-forced, or 170’C for other ovens. Prepare an oven tray with a silpat mat or butter and baking paper.
Place on prepared trays. Once on trays sprinkle with salt, if you want to.
Bake for 10 -12 minutes, or until golden around the edges.
Notes:
*The molasses and bread flour make for chewiness and texture within the cookies. You don’t have to use the bread flour, you could use 100% plain flour. You could change the molasses to glucose syrup if you don’t have it, or leave it out :(
* You could add in toasted walnuts or pecans with the chocolate, in that case reduce the amount to 250 g chocolate and 100 g nuts/pretzels
*If you don’t have a stand mixer, you can use a hand mixer or even hand mix. The butter is melted/softened so it doesn’t require much man power
* You could leave the bowl on the stand mixer and beat on low. I always mix in the dry ingredients by hand because I am too scared of over mixing.
* At this point in the recipe, you can portion dough balls out to set some aside for freezing as your freezer stash.
* Don’t feel like you have to add milk powder. It gives this delicious malty undertone. You could add malt powder or milo or matcha or even omit
final thoughts…
Life can be hard. Cookies make it better. If you can’t fix your problem with a cookie then it’s not worth solving. I cook, I’m not a therapist. Eat cookies.
Amelia xx