Chewy Chocolate Chip Cookies
Searching for the perfect chewy chocolate cookie? Look no further than this quick yet delicious recipe, brimming with indulgent chocolate chips and a touch of vanilla.
40 minutes
Serves 12 people
Ingredients
- 125g unsalted butter
- 100g rye flour
- 100g plain flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt flakes, extra for sprinkling
- ¼ teaspoon bicarbonate of soda
- 100g golden caster sugar
- 200g light brown soft sugar
- 1 'Big N Free' Free Range Ethical Egg, plus 2 yolks
- 1 teaspoon vanilla extract
- 200g milk or dark chocolate, chopped into chunks
Method
- In a small saucepan, melt the butter until it begins to sizzle. Keep a close eye on it and when the butter begins to turn from yellow to brown, remove it from the heat. Leave it to cool in a bowl.
- Whilst the butter is cooling, in a separate bowl, mix together the rye flour and plain flour with baking powder, salt, bicarbonate of soda and then set aside.
- When the butter has cooled, add the caster sugar and light brown soft sugar, and beat with a wooden spoon. Add the whole egg, egg yolks and vanilla, then beat together.
- Place the butter, sugar, egg and vanilla mixture into the flour mixture and stir until a dough form. Fold in the chocolate, then pop into the fridge for 3 hours, or until firm.
- Preheat the oven to 180C/160C fan. Line two baking trays with baking parchment. Separate and roll the dough into 12 balls and add 6 to each tray. Be sure to leave space between them, so they don’t stick together.
- Bake for 10 mins and remove from the oven. Sprinkle with sea salt and return to the oven.
- Bake for another 3 minutes, then remove from the oven and slam the tray onto your worktop, before baking for 3 minutes more, to create deliciously soft cookies.
- Leave the cookies to cool on their trays, then transfer them to a wire rack to finish cooling – if you can resist stealing one!
