 |
| Ready for baking after being rolled with my little scoop |
 |
| Just out of the oven |
Last night I decided to take these to work and leave the Whoopie Pies for tonight's shift. I don't know about anyone else but I am in a constant search for that perfect Chocolate Chip Cookie. It's a difficult one because I love the crispy ones but the chewy ones are also yummy too. I found this recipe on the Patent and Pantry blog and thought it looked worthy of a go. I really love the flavour of brown sugar in a cookie as it gives a really good slightly caramely flavour. In fact that reminds me of brown sugar shortbread....hmmmm....
Those of us who live in NZ will know the Cookie Time Cookie which is also a soft cookie with big bits of chocolate in them. While they are quite sweet they are also really yummy. I thought these ones looked a lot like those and had the same sort of texture but didn't have that overly sweet flavour of the Cookie Time Cookie. I loved this recipe. I once again used my little scooper so they were all the same size. You don't flatten them instead letting the oven do the job. The result is a really yummy, soft and chewy cookie with big hits of chocolate through them. I used 50% dark chocolate and white chocolate but you could use just one type or a mixture of any chocolates. Next time I'll try milk chocolate...and there will be a next time as these will become my go-to chocolate chip cookie.
Chocolate Chunk Cookies
175g butter, softened (I always use salted butter but if you use unsalted butter add 1/2tsp salt)
1 c brown sugar
1/4 c sugar
1 egg
2 tsp vanilla extract
2 c flour
2 tsp cornflour (apparently it makes them chewy in the centre)
1 tsp baking soda
250g milk, white or dark chocolate, cut or broken into chunks (or use a mix of all or some)
Preheat oven to 170C. Live baking trays with baking paper.
Cream butter and both sugars until smooth. Add egg and vanilla and blend in.
In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add to butter mixture and mix until just blended. Fold in chunks of chocolate.
Drop cookie dough by spoonful (or use your handy scooper) onto the lined sheet and bake until just golden brown around the edges, between 8 and 10 minutes.
Remove from the tray and cool on a wire rack. Remember these are soft in the middle
These are perfect! Just made some - the only recipe I have found where ingredient measurements make the perfect dough - not sticky or dry. Easy to roll (tell me where you get your handy scooper from) - I flattened them a little with a fork and they came out perfectly. Thank you!
ReplyDeleteHi there, The scooper I found at Living and Giving. It looks like a spring loaded ice cream scoop...just smaller. Glad the recipe worked out well
ReplyDeleteJust made these with the kids. So easy and yum.
ReplyDeleteMade these on Saturday, so easy and taste amazing. Best recipe I've come across for chocolate chip biscuits. And about to make more. Love your blog. Especially because your based in NZ so I don't have to search for ingredients or trial and error recipes. Also your work is so lucky to have an amazing baker like you
ReplyDeleteThanks Marara. I thought they were pretty good too....I feel like I'm on the lookout for the perfect Chocolate Chip Biscuit but these ones would be right up there with the best I think. Thanks also for the other lovely comments too...it's nice to know there are people out there reading the blog.
Delete