This has totally become one of my favourite recipes. I have made it 3 times and I’ll probably make it again later today.
# – Salted chunky chocolate chip cookies.
The recipe works everytime! Want cookies that are not so sweet, crispy on the outside, chewy in the middle with melty chunky choocolate oozing out? This is the recipe for you.
- 115g of salted butter, softened at room temperature
- 110g of brown sugar
- 100g of caster sugar
- 1 egg, at room temperature
- 1/2 teaspoon of vanilla essence
- 180g plain flour
- 1/2 teaspoon of bicarbonate soda
- 1/2 teaspoon of coarse sea salt
- 200g of dark chocolate, coarsely chopped
# – First, beat the caster sugar, brown sugar and softened butter till creamy.
# – Then crack an egg over the mixture and add 1/2 a teaspoon of vanilla essence.
# – Beat till combined and creamy.
# – Now, sift in the flour and bicarbonate soda.
# – As well as the coarse sea salt.
# – Fold to combine.
# – Then throw in the roughly chopped dark chocolates.
# – Mix till combined, refrain from eating cookie dough…or not.
# – Cover bowl with clingfilm and stick it in the fridge to chill for at least 2 hours. I chilled mine overnight though.
# – To make the cookies, work with the dough while it’s still chilled. It’s normal for it to be quite hard and you probably need a hard metal spoon to help you hack at it. Form balls the size of a walnut and arrange them on a non-stick baking tray or one that’s greased and lined with non-stick baking paper. This recipe makes a maximum of about 75 decent size cookies!
# – Stick it in a pre-heated oven at 180 degrees celcius for 10 minutes.
# – When the cookies are done baking, remove from oven and loosen them up from the tray with a spatula.
# – Allow to cool completely on wire rack.
# – Salted chunky chocolate chip cookies, DONE!
I love these cookies so much, with pops of saltiness coming through the decadent chocolates…DIVINE!
# – Hmmmmm.
Thank you Citrus & Candy for sharing such a wonderful and straightforward recipe.