This week I will be sharing a recipe with you as I thought it would be a good idea to do something different for a post. Since the world is on pause, and it’s a bit hard to go out to review cafes and restaurants.
The recipe I’m sharing with you is a soft-baked chocolate chip cookies. I have made these a few times. One suggestion I would like to make is if you do make these cookies try changing the dark brown sugar for brown sugar. Dark brown sugar has more molasses in it which will give your cookies a fudge-like consistency. If you want a dense biscuit use dark brown sugar if you want more of a fluffy less sweet biscuit to try using brown sugar.
One thing that has made it easy to make them is taking out the egg and the unsalted butter and letting it come to room temperature. Don’t forget to preheat your oven to 180° fan-forced.
If you do make these delicious cookies don't forget to hashtag me on Instagram #bitemefoodreviews as I would love to see your photos.
Please see recipe below:
Ingredients
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
Method
Step 1: In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in colour. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminium foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Step 2: Remove cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 3: Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to a cooling rack to cool completely.
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