My favourite cookies are those that are crunchy on the outside and chewy/gooey in the middle. Oh, and with a LOT of chocolate. This recipe does just that! The cookie dough takes no more than 5 minutes to whip up and 10-12 minutes to cook - warm cookies and ice cream in under 15 minutes? Yes, please!
The addition of light brown sugar here is key (I really wouldn't substitute it unless its for dark brown sugar) because the molasses give it a deeper flavour and a better texture. If you've seen the 'Tasty' videos where they try to make the perfect cookie you'll know what I'm talking about.
Double this recipe if you want to make a giant stuffed cookie; simply cover the bottom and part of the sides of a cake tin with just over half of the dough, fill with whatever your heart desires (I strongly recommend nutella and mini eggs) and top with the remaining dough. This will need longer to cook (20-25 minutes) depending on how gooey you want it.
Recipe
Prep time: 5 minutes
Cook time: 10-12 minutes
Makes: 15 cookies
Ingredients:
100g Granulated Sugar
165g Light Brown Sugar
115g Butter
1 Egg
1 tsp Vanilla Extract
180g Plain Flour
1/4 tsp Baking Powder
1/4 tsp Bicarbonate of Soda*
200g Chocolate Chunks (chocolate of choice)**
*I've found using 1/4 tsp of each of baking powder/bicarb has given me the best results but if you only have one then use 1/2 tsp.
**Or use 100g chocolate and 100g chopped nuts - pistachio and white chocolate is one of my friend's favourites.
Method:
Preheat the oven to 180°C and line two baking trays with parchment.
Melt the butter and put in a large mixing bowl. Add the two sugars and whisk to combine, until there are no lumps and it is a smooth paste.
Add the egg and vanilla extract and whisk until fully combined.
Sift in the flour, baking powder and bicarbonate of soda and fold in until the flour is fully combined. Fold in the chocolate chunks.
Scrape a tablespoon of the dough, roll into a ball and place on the baking tray*. Leave enough space between each ball (10cm) and the sides of the tray because they spread!
If you have enough time**, refrigerate the cookies for at least 30 minutes before baking, or you can leave in the fridge overnight. This helps prevent a mass spread and also gives a deeper flavour to the cookies.
Bake for 10-12 minutes, until the cookies are golden on the outside but still soft in the middle. Allow to cool on the baking trays as the middles will still cook, giving them that chewiness.
*If you want a chocolate puddle effect (see photo) place a large chocolate chunk in the centre of each ball.
**If you don't have time, don't worry! The cookies will still taste amazing!
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