Cookies!
Chewy Choc-chip cookies
Ingredients 12 cookies
  • ½ cup granulated sugar (100 g)
  • ¾ cup brown sugar (165 g), packed
  • 1 teaspoon salt
  • ½ cup unsalted butter (115 g), melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour(155 g)
  • ½ teaspoon baking soda
  • 110g milk or semi-sweet chocolate chunks
  • 110g dark chocolate chunk
Preparation
  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 180°C / 350°F. Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Eat cookies once cool
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