These cookies are just what you would picture the perfect cookie to be;
a gooey interior
a crisp golden hard exterior
deliciously indulgent with all the chocolate chips
lots of flavour with the vanilla and a little hint of salt
I never really made biscuits or cookies, when I have, they have been rock hard or super oily, but I have learnt some tricks to do to have the best cookies:
Freeze the cookie dough for at least 90 minutes, this will prevent the cookie from spreading too much and being oily if your butter was a little too soft.
To get a golden bottom without having to leave the cookies in the oven for longer and kill the gooey centre, place the frozen cookies on a super hot tray that was in the oven. The bottom will become golden much faster.
Use cornflour to make sure they will stay soft in the centre.
In America, people would compare this thick and moist cookie to a store in America called Levain, apparently it sells the best New-York style cookies and most people who have tried their cookies say it's a shame a Levain store doesn't exist in the UK but now, you can get Levain-style cookies anywhere and you know what goes into them!
Of course, you could go crazy with the toppings, I would really recommend trying with walnuts and if you don't really like the taste of walnuts but you're looking for their warmth and nuttiness, just skin them!
This recipe is very easy, the hardest part is forcing yourself to freeze them and not bake them straight away and waiting for them to cool before eating them!
Makes 6-8 massive cookies
Ingredients:
115 g butter
100 g dark chocolate or milk chocolate (if using white, reduce the sugar in the cookies.)
70 g caster sugar
70 g light brown sugar
100 g self-raising flour
140 g plain flour
10 g cornflour
1/4 tsp salt
1/4 bicarb
a little less than 1 tsp baking powder
1 large egg
Recipe
Beat butter until creamy and then add sugars, do not cream, stop at nuggets.
Add chopped choclate + 1/2 of the flours + salt + baking powder + bicarb.
Once combined add second half of flours + add the egg and mix until combined.
Measure each cookie to around 120 g for giant ones or 70 g for small ones.
Freeze for 90 minutes.
Cook for 17- 19 minutes at 170 C on a baking tray that was in the oven.
Take out of the oven once the top is golden, they will be very flimsy and easy to break, gooey in the middle, this is normal.
Leave to cool on the tray for 10 minutes and then on a wire rack.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
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