Time for another food post!
I’ve had this recipe for a few years now on how to make chocolate chip cookies. It’s the perfect recipe for big, warm, gooey cookies and i think everyone should give it a go because they are the best!
To begin with you’re going to need 250 grams of all purpose flower, 2 grams of baking powder, 170 grams of unsalted butter (softened), a whole lot of sugar; 220 grams of packed brown and 100 grams of white, 15ml (around a table spoon) of vanilla extract, 1 egg and 1 egg yolk.
Start by preheating the oven to 165’c and line a baking tray (or 2 if you can) with greece proof paper.
Take a big bowl and sift in the flower and baking powder, set this aside as you’ll need it later.
In a separate bowl mix together the softened butter, brown sugar and white sugar thoroughly. Then beat in the egg and egg yolk until you have a light, creamy mix!
Add the wet mix to the flower and ix it altogether, it should look something like cookie dough. Once it does chuck in as many chocolate chips as you’d like and mix them in using a wooden spoon.
Now you’ve got your dough, it’s ready to go in the oven. I recommend placing 3-4 dollops of dough on a baking tray at a time to ensure they have enough room to flatten out without touching each other or the sides. However, if you’re not bothered by this then there is no need. When i made the cookies for this post it meant doing to rounds of cooking with 11 cookies.
Place the cookies in the oven for between 15-17 minutes, 15 minutes is usually enough for me but it depends on your oven. Once they are ready to come out, let them sit as the tops will still be soft to touch. After around 5-7 minutes you can transfer them to a plate or chopping board (somewhere flat) to fully cool down and then place the second batch in the oven.
And there you have it! Big, warm, gooey cookies! Let me know in the comments how yours turn out and if you decide to put anything other than chocolate chips in them!!