Yield 30 cookies, give or take
I feel like everyone should have a go-to chocolate chip cookie recipe. This one is mine and it doesn’t let me down. Technique is important so read the method carefully.
All-purpose flour 350g
Baking soda 1 tsp
Baking powder 1 1/2 tsp
Instant coffee powder 3/4 tbsp
Salt 3/4 tsp
Butter 250g at room temperature
Brown sugar 200g
Caster sugar 100g
Eggs 2, at room temperature
Vanilla essence 1 tbsp
Dark chocolate 400g, roughly chopped
Sea salt flakes for sprinkling
Preheat the oven to 180 degrees celsius and line three sheet trays or a Swiss roll tins with baking paper.
Whisk together the flour, baking soda, baking powder, coffee powder and salt in a bowl.
In another bowl, cream together the butter and two sugars for five minutes, scraping down after 2.5 minutes and proceeding. Add in the egg and continue to beat for a minute, scraping down again, then add in the vanilla essence. Beat for another minute again and stop.
Add half the dry ingredients and run the beater again until just combined but still looking a bit shaggy-for about 15-20 seconds. Scrape down the sides of the bowl and add in the rest of the dry ingredients. Again, just run the hand beater for another 15-20 seconds. Finally add in the chocolates and use a spatula to just bring everything together-one or two turns at the most. Then transfer to the freezer and let it chill for 30 minutes.
Once the dough has chilled, use an ice cream scooper to drop balls of dough on the tray preferably with an inch of distance between each cookie. I can only fit six in a tray at a time. Top with a bit of sea salt in the centre and transfer to the oven and cook for 8-10 minutes. Read on.
Turn the cookie tray around halfway through the cooking time for even browning of the cookies. When the cookies look 3/4th of the way done, open the oven, raise the cookie sheet and bang it back down two to three times between 30 second intervals for the crinkly edges. The cookie is done when the sides feel set to the touch.
Remove the cookies and let them stand on the baking sheet for 10 minutes to cool after they are out of the oven. They need to stand so that they continue to cook and their bases will set. You can eat them right off the rack.
Recipe by Belly Over Mind at http://bellyovermind.com/2017/12/09/brushing-up-my-basics-shortcrust-brownies-and-cookies/