For me, a Chocolate Chip Cookie has got to have that chew factor! A crunchy exterior, with a soft and chewy centre. When I bake these, all I want them to do is cool enough so I can pick one up, but still be warm enough that when I bite into it, the chocolate is still melted and I usually end up with chocolate all over me. The best bit is watching your friends eat them with chocolate all over their face and no idea!
Makes around 14 – 16 Cookies
Plain flour – 300g
Bicarbonate of Soda – 1/2 teaspoon
Salt – 1/2 teaspoon
Light Brown Sugar – 200g
Golden Caster sugar – 100g
Unsalted Butter – 170g (melted and cooled)
Eggs – 1 large + 1 yolk
Vanilla extract – 2 teaspoons
Chocolate – 300g (You can use a mix of a good quality dark and milk, or just dark of you prefer. I wouldn’t use just milk as it will lose the flavour with the sweetness of the cookie itself. Use chips or just chop up a block into chunks.
Preheat your oven to 16o°c. Line two large baking trays with parchment paper.
If you have an Electric mixer you can use the paddle attachment, if you don’t it is easy enough to do this by hand.
Weigh the Sugars into a large mixing bowl, add the cooled butter and mix together to form a silky paste. Now add the egg and vanilla and mix again gently just to combine, you don’t need any air in this mixture.
Sift together the flour, bicarbonate of soda and salt and add this into the mixture. If you are using an electric mixer, be careful not to turn it on full blast immediately or you will end up with a face full of flour. I have lost the guard for the top of mine, so I just place a clean tea towel over the top to stop the flour flying everywhere. Again do not over mix this, you only want to combine the ingredients. Now you can add your chocolate and mix a very small amount just to distribute in throughout the dough evenly. Now you dough is ready, so you can either sit and eat that (which I have never tried, honestly)… or you can bake it!
You want to make balls of dough around 70g in weight, it will sit in the palm of your hand. You want them to look rustic so don’t worry about rolling a lovely smooth ball. I usually pull the ball into two and put the two uneven surfaces facing upwards and squidge them back together. Place them on your tray with some good space in between. I cannot stress this enough, they spread!!!!! If you don’t have enough space in your oven, then just bake them in two batches or you will end up with one whole tray sized cookie (wait, what am I talking about that sounds brilliant).
Place your cookies in the oven for 15-18 minutes turning half way through. You want the edges to just start to be turning golden and the centre to have puffed a little. Do not over bake them or they won’t be chewy, they do tend to darken a little on the tray after and they will flatten so trust you instinct if you want the chew factor. Leave them to cool on the baking tray and once you can scoop one up, enjoy!