Next level Chocolate Chip cookies
| Ingredients |
|---|
| 100g plain flour |
| 100g rye flour |
| 125g of salted butter |
| 1 tsp sea salt flakes, plus extra for sprinkling |
| 1 tsp baking powder |
| ¼ tsp bicarbonate of soda |
| 200g light brown soft sugar |
| 100g golden caster sugar |
| 1 large egg, plus 2 large yolks |
| 1 tsp vanilla extract | 200g chocolate, chopped into small chunks (choose dark or milk, or a mixture of the two) |
Method
Melt the butter in a small saucepan until sizzling. Watch it carefully – the butter will foam, and, when the foam
subsides, it will turn from yellow to a hazelnut brown. At this point, remove from the heat, tip into a bowl and leave
to cool. Meanwhile, mix the flours, salt, baking powder and bicarb together in a bowl and set aside.
Then the butter is cool, tip in the sugars and beat with a wooden spoon to combine. Add the egg, yolks and vanilla and
beat together. Scrape the wet mixture into the dry ingredients and stir until it all comes together into a dough. Fold
in the chocolate, then chill for at least 3 hrs, or until firm. Will keep chilled for up to 24 hrs.
Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Separate the dough into 12
pieces, weighing for accuracy if you like. Roll each piece into a ball using your hands, then put six balls on each
sheet, leaving space between them for spreading. Bake for 10 mins, then, one sheet at a time, remove from the oven,
sprinkle with some sea salt and slam the sheet hard against your work surface.
Bake for another 3 mins, then repeat the slamming of the sheet. Bake for 3 mins more. This timing will give you soft
cookies, but if you prefer them a bit firmer, cook for a few minutes longer. Leave to cool on the sheets for 10 mins
before transferring to a wire rack to cool completely.
Created by Charlotte R.