How are you all? For the past few days, things have been going absolutely crazy and when I need a stress reliever, baking is my ultimate strategy… So Anyways… I have decided to share out of all my chocolate chip cookie recipes… my ultimate recipe!
This time… photography hasn’t gone so well because my (iphone) camera wasn’t working and had a few problems so… even though it doesn’t look that good, I give you a 99.9% guarantee that they taste good!
I’ve used a mixture of both white and brown sugar in this cookie recipe as here are some facts I learnt a few days ago:
- White sugar-makes the cookie crunchier and crisper
- Brown sugar-makes the cookie chewier
So… A mixture of them both makes the best cookies in my mind!
- Also, chilling cookies allow them to be more crumblier as the dough can relax before baking
P.S. honestly, chocolate chip cookies aren’t the most aesthetically good looking of all desserts… :3
Anyways… I should stop rambling so here’s the recipe!
1/2 cup brown sugar
1/4 cup white sugar
100g butter (cold and cubed)
1 tsp espresso powder-it adds a hint of bitterness that is absolutely optional but I’d add it if I were you ;))
1 tsp vanilla extract
1 and 1/4 cup flour
1/4 tsp baking soda
3/4 cup chocolate chips/finely chopped chocolate
sprinkle of salt
Combine both sugars and butter and combine with an electrical mixer to form a grainy paste
Add the vanilla, espresso powder and egg and mix again till just combined-you do not want to dissolve the sugars
Add flour, baking powder, chocolate chips and salt and mix with a wooden spoon/spatula to form a dough
Chill in the fridge for around 30 mins or more and preheat oven to 160 C
Scoop tablespoon sized balls of dough onto your baking tray but leave room in between as the cookies will spread out
Bake for 20-22 mins-cookies will bounce back when touched lightly in the centre
Transfer cookies to a cooling rack once finished!
Makes 15 cookies
Props to Butter Baking, her blog is absolutely amazing and I absolutely adore her photography, it’s insane!