I don’t think I had ever made chocolate cookies before trying to film this video. And to be honest it took me a couple of tries to get them right. But with some great information from one of my subscribers and with some more research on the internet I made it work.
The result is a chewy cookie with a great depth of flavour. What more can you ask for?
This recipe can be adjusted by changing the chocolate, using different sugar or mix of sugars. If you don’t want to brown the butter, then just use regular butter, and leave out the ice cube. But it is worth trying it before making this change as the browned butter adds an amazing toffee-like flavour to the cookie.
This recipe makes 12 large cookies.
Watch the video down below for detailed instructions.
For the dough –
100g (3.5oz) unsalted butter
1 ice cube (30g; 1oz) for cooling down the butter and adding back the water into it.
160g (5.6oz) white bread flour
2g (0.07oz) baking soda
2g (0.07oz) salt
80g (2.8oz) white sugar
1 egg (50g; 1.75oz)
5g (0.17oz) vanilla paste
80g (2.8oz) soft brown sugar
120g (4.25oz) chocolate chips
Extra salt to sprinkle on top after baking.
- Brown the butter. Place the butter in a small pan and heat it on medium-high heat for about 5 minutes. As soon as it stops actively bubbling it will start browning. That is the time to take it off the heat and whisk in the ice cube to cool it down quickly. Leave in the fridge to cool down until it has almost set.
- Mix the flour, soda, and salt. Leave on the side.
- Whisk the white sugar, vanilla paste, and egg until fluffy. Use a mixer if you have one.
- Add the brown sugar & butter. Whisk until combined.
- Add the dry ingredients and whisk again.
- Finally, add the chocolate chips and finish the mix.
- Refrigerate the cookie dough overnight. This will not only make it thick enough to work with, but it will also boost its flavour. You can leave it in the fridge for several days if you want to.
- On the day of baking pre-heat the oven to 160C (320F) fan on.
- Divide the cookie dough into 12 equal pieces weighing around 50g (1.75oz) each and shape them into round balls. Place on non-stick paper lined baking trays with plenty of space between them.
- Bake for 15 – 17 minutes. As soon as they come out the oven sprinkle them with salt. Leave to cool down for a couple of minutes before moving to a cooling rack.
Enjoy your cookie!
Watch the video here