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Chocolate Chip Cookies

BY Jess Spiro

Chewy in the centre, crisp on the edges. Made with dark chocolate for extra richness.

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 15 mins
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150 g plain flour
1 tsp (5 ml) baking powder
a good pinch of Maldon Salt
125 g butter, softened
125 g light brown sugar
50 g castor sugar
1 tsp (5 ml) vanilla extract
1 egg, beaten
150 g good quality dark chocolate, roughly chopped

Preheat the oven to 180 ºC. Line a baking sheet with baking paper but do not grease.

Sift together the flour and baking powder and sprinkle over the Maldon salt. Set aside.

Cream together the butter, brown and castor sugar and vanilla extract until pale and fluffy. Add the egg, and a tablespoon of the flour, and beat to combine. Add the remaining flour in batches of three, ensuring that the flour is thoroughly combined before adding the next batch.

Fold in the chopped chocolate, taking care that it’s evenly mixed through the batter.

Roll the dough into a long, log shape and wrap in cling film. Store in the fridge to chill for at least an hour. When the dough is sufficiently chilled, weigh it and divide the total weight by 20 to ensure that you make even-sized cookies.

Take each piece of weighed dough and working quickly, roll into balls and place on the baking parchment. Space the balls out with a fair amount of space in-between as the cookies will melt into a fair sized disk and you don’t want them to touch one another. Bake one tray at a time, rather than using two baking sheets. Bake for 12-15 minutes, until slightly coloured on top and golden on the edges. Once baked, carefully remove from the tray using a spatula and place on a cooling rack. Leave to cool. Make sure your tray is cold before placing more cookie dough on it, do this by running it under cold water and drying it properly.

Once cooled, store in an airtight container.

The dough will also keep well in the freezer, wrapped up in cling film, for about 3 months.