Chocolate Chip Cookies
makes about 10 huge cookies
Adapted from the talented Molly Wizenberg from Orangette. And I agree with Molly that these cookies are better when they’re cool. Straight from the oven they’re overpoweringly rich.
At the risk of being kicked out of the dark chocolate lovers club, these cookies are actually better with a lower cocoa content chocolate. I used a bittersweet or 58% cocoa chocolate and they were just right.
150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate
1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
3. Fold butter mixture into the flour until only just combined.
4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
Will keep for a few weeks in an airtight container.
milk chocolate – some may prefer milk chocolate. .
spiced – add a teaspoon of ground cinnamon in the mix.
Problem Solving Guide
chocolate burning– it’s important to chill the mixture to prevent the chocolate from burning in the oven. Next time bake at a lower temperature and chill the dough for longer before baking.
too large –these cookies spread quite a bit… you might like to use large tablespoons of mixture rather than the 1/3 cup scoops.
Needs an air tight container. You could wrap in baking paper and then seal in a plastic bag or other container.
chocolate, sugar, flour, butter, egg, salt
straight up – heavenly on their own. Better at room temperature than straight out of the oven.
ice cream sandwich – serve cookies sandwiched with softened vanilla ice cream.
cookie dough ice cream –save some raw dough to stir through softened vanilla ice cream. Remembere there’s raw egg in the dough so use eggs you trust or pasteurised eggs.