I love a good, big, fat chocolate chip cookie, who doesn’t?! But, just like many of you, I am a picky Cookie Monster. In order to satisfy me, a cookie needs to tick a few boxes: crunchy edges, chewy center and pockets of molten chocolate. And believe it or not, the trick to those puddles of goodness, is not using chocolate chips! Of course, chips are pretty and they offer you that little surprise moment when you start chewing into a cookie, but I want more than that. So to achieve the perfect chocolateness, I chop my chocolate in 2 sizes. One very fine, almost like flakes that will combine with the batter and give the cookie it’s amazing flavor and one pretty rough, that will create little lava moments. Trust me and give this one a try, you will thank me later, after you ate the whole batch by yourself. You’re welcome, my fellow Cookie Monster!
Chocolate Chip Cookies
For all the Cookie Monsters out there, looking for a recipe full of chocolate goodness
- 100 gr white sugar
- 150 gr brown sugar
- a pinch of salt
- 100 gr melted butter
- 1 egg
- A splash of vanilla extract
- 150 gr flour
- 1/2 tsp baking soda
- 100 gr milk chocolate
- 100 gr dark chocolate
Chop the chocolate in small and large pieces, you want some really big pockets on chocolate in there!
Whisk the egg, sugar, vanilla essence and melted butter in a bowl.
Sift the flour and baking soda on top of the sugar mixture and mix until combined.
Add the chocolate and fold in using a spatula. Form the dough into a ball and refrigerate for about 3 hours.
Preheat your oven at 175 C and try not to eat all the cookie dough!
Shape in 12 balls and bake 6 at a time, for 12 minutes.
* even if the cookies seem to be soft when you take them out of the oven, don;t bake them any longer, because they will harden out when they coll off.