(Soft Batch) Chocolate Chip Cookies

Friday, 23 May 2014








(SOFT BATCH) CHOCOLATE CHIP COOKIES
Yield: 30 cookies


INGREDIENTS

200g unsalted butter

210g caster sugar
120g soft light brown sugar
2 eggs
1 1/4 teaspoons vanilla extract
310g plain flour (+ a few tablespoons extra)
1 teaspoon baking soda
1 1/4 teaspoons coarse sea salt
580g chocolate chips


INSTRUCTIONS


+ Preheat your oven to 175C (fan).

+ Line a baking tray with greaseproof paper.


  1. Place the butter in the bowl of your stand mixer (or, if you're mixing by hand, an ovenproof mixing bowl) into the preheating oven for a few minutes until the butter starts to melt around the outside.  Set it to one side to cool and re-solidify a little whilst you weigh out your other ingredients.
  2. Mix the caster sugar and light brown sugar together with the butter until light and fluffy.  This can take a few minutes.  It'll go a lovely pale colour once it's done!
  3. Add the vanilla, and then the eggs one at a time until combined.
  4. Add the  weighed out flour, baking soda and sea salt, and mix until just combined.  Then add more flour, a tablespoon at a time, until the dough comes away from the edges of the bowl and begins to form a ball.  I got up to ten tablespoons before I felt the mixture was firm enough (which is about 150g extra flour).
  5. Stir in the chocolate chips.
  6. Scoop or mould by hand into dough balls, and place on the baking sheet with enough space between each one to spread whilst cooking.
  7. Bake for 9 minutes, or until they begin to brown lightly.  Allow to cool on the tray for a few minutes before transferring to a wire rack (they'll fall apart if you don't!).


NOTES

Adapted from: Butter Baking

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