Is there anything better than a fresh out of the oven, still slightly gooey chocolate chip cookie? Not really in my opinion. They 're the perfect end of a nice meal, the ideal comforter during winter with a nice cup of hot chocolate with marshmallows or simply to stop those chocolate cravings all year round.
I've tried a lot of different cookie recipes over the last year, ask The Boyfriend, he's had to try them all but I didn't hear anyony complain. This recipe still is my favourite and also really easy, the only hard thing is letting the dough stiffen in the fridge so it's a bit more managable and letting them cool down after they come out of the oven.
This recipe will make around 12 cookies depending on how big you make them.
You'll need:
- 75gr butter
- 150gr flour
- a pinch of salt
- half a teaspoon of baking soda
- 75gr golden caster sugar
- 50gr regular sugar
- half a teaspoon of vanillapowder
- one egg
- 150gr of chocolate
- and a few big chunks of chocolate to put on top
Sidenote: I like to use 50gr of white, 50gr of milk and 50gr of dark chocolate, but as long as you've got 150gr chocolate in total, that's the most important thing
Put the butter in a bowl and melt it in the microwave. Then measure all your other ingredients, so the butter has a bit of time to cool down. Put the flour, salt and baking soda in another bowl. Mix the butter, caster sugar, sugar and vanillapowder. Add the egg and mix some more. Add the dry ingredients to the mixture, mix it under but be carefull not the poof half of the flour on yourself. This always happens to me. Than add the most important thing: the chocolate. When you've got a nice dough take a bit of plastic film and put all the mixture on it. Fold it together so you get a nice rectangular shape. I find this makes it easier to cut even squares to roll cookies. Put it in the fridge for at least an hour. Pre-heat the oven to a 160°C. Line your baking tray with baking paper, so the cookies don't stick to the tray. Take the dough out of the fridge and cut even sizes, roll them into a ball and put them on the baking tray. Place them out as far apart as you can, so they don't morf into one giant cookie. I normally put six on one tray.You could leave this step, but what I like to do is put a chunk of milk or white chocolate on top, so it melts over the cookie. Pop them into your oven for 10-12minutes. They might seem a bit undercooked when you take them out but they will bake further when you take them out. If the dough still looks really wet in the middle put them back in for a little longer, but not too long. Just until the middle doesn't look wet anymore. Leave them to cool for around 30minutes, if you can. And than all I've got left to say is: Enjoy!