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14
March
Greatest Chocolate Chip Cookie In The World
Greatest Chocolate Chip Cookie In The World
Print recipe| Serves | 44 |
Ingredients
- 250g Unsalted Butter
- 360g Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 60g Caster Sugar
- 300g Light Brown Sugar
- 1 Free-range Egg
- 1 Egg yolk
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 200g Chocolate Chips (Milk, Dark or White - your choice)
- Course Sea Salt (optional)
Directions
| 1. | Chop the butter into smallish pieces and place the butter in a pan and melt slowly over a low heat |
| 2. | Once melted, turn the heat up to medium and gently stir occasionally |
| 3. | Once the foam dissipates, it starts to turn a deep golden brown. As soon as you see this take off the heat IMMEDIATELY as it can burn quite quickly if not taken off the heat at this point |
| 4. | Leave to one side to cool for 15 minutes |
| 5. | Put the cooled butter in a mixing bowl, and add both sugars and beat for 2 or 3 minutes |
| 6. | In a separate bowl, mix the egg and yolk together along with the milk and the vanilla |
| 7. | Add this into the the butter sugar mixture a little at a time, beating well in between each addition to fully combine |
| 8. | In a separate bowl, mix together the flour, salt and baking powder |
| 9. | Add this a little at a time to the butter egg sugar mixture. You should have a soft, but slightly greasy dough formed |
| 10. | Carefully fold in the chocolate chips. Cover with cling film and chill for about 4 hrs. Sorry. |
| 11. | Preheat the oven to 350F / 180 C / Gas 4 |
| 12. | Scoop rounded tablespoon size pieces of dough and roll into a ball and flatten slightly on a lined baking sheet, at least 2.5cm apart. They should not spread too much if they have been chilled properly, but will form a nice thick bake |
| 13. | Sprinkle with a little sea salt if using. Bake for 10-12 minutes |
| 14. | Allow the cookies to rest for 2 or 3 minutes before transferring to a cooling rack to fully cool |
Note
These should store for about a week in an airtight container.
Alternatively, freeze the dough balls on a baking tray, then when hard decant into bags. Only bake off what you need, that way you always have fresh cookies.
