Tuesday, 21 June 2011

The best soft chocolate chip cookies ever!




I've made many many different types of biscuits and most I have enjoyed but haven't quite hit the spot. I've adapted several recipes but often the biscuit is not soft enough, or the chocolate pieces completely melt and disappear into the biscuit or the taste isn't quite there.

These biscuits though tick every box and then some. They are soft and crumbly, the taste delicious and the chocolate pieces remain whole yet melting. They are as good (actually better) than the large cookies you can buy in the supermarkets fresh from their bakeries (whose recipes are a closely guarded secret!)

Part of the reason for the success of these cookies are the two different sugars that melt and caramelise in the oven at different temperatures. The other trick is using whole bars of chocolate that you smash down rather than chocolate drops or buttons which melt into the biscuit and just disappear. Using proper chunks of chocolate and cooking quickly means that although the chocolate melts and becomes lovely and goey it doesn't completely blend into the rest of the biscuit. The biscuit dough can be made in advance and then stored in the fridge or freezer which means you can have gorgeous freshly baked biscuits whenever you like.

Depending on the size of your biscuits this makes around 25-30 biscuits. Being by combining 225g butter, 175g caster sugar,175g soft brown sugar and 1tsp vanilla extract until they are fluffy and creamy.



Then whisk in two eggs.



In a separate bowl combing 350g plain flour, 0.5 tsp bicarbonate soda and 0.5 tsp baking powder.


Then add this to the liquid mix and combine.




Take 300g- 350g of chocolate (you can use milk, white or dark- here I used milk and white since it was for kids and they sometimes find the dark too strong). If they are in 100g packets don't unwrap them but bash them with a rolling pin until they are smashed into pieces.



Add this to the mixture and stir in.




Split the mixture in half and roll each half into a fat sausage and wrap in clingfilm. It will be quite a wet and sticky mixture so flour the surface and your hands when dealing with it.



These can be stored in the fridge until you need them (or frozen) and it is great since it means you can have them all but ready and then just bake once you want them. You can really impress friends by inviting them round for a coffee and having fresh cookies within 10 minutes of walking through the door!


When ready to bake preheat the oven to 190 degrees C and slice the sausage dough into slices of a couple of centimetres (just under an inch). Put on a lined baking sheet- leaving lots of space between each for the biscuits to spread.



Bake for just 9 minutes.



They will look quite pale when you take them out of the oven but they will continue hardening as they cool and if you leave it longer then the chocolate won't be still in proper chunks and the biscuits will be hard and over-cooked.



Leave for a few minutes to cool and then enjoy while still warm. They are also still delicious once cool and store well (if you can resist!). Seriously the perfect biscuit.

Til soon....

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