Christmas for me is a time for cookies…all manner
of cookies…but my favourite cookies of all are chocolate chip cookies.
They are everything a cookie should be, and everyone has their favourite
style. Some prefer crisp, some chewy…some with nuts, some not. I
like mine crisp and without nuts, and this recipe is everything I've ever
wanted in a chocolate chip cookie.
115 grams salted butter (one stick for the
Americans)
½ cup brown sugar
¼ cup white sugar
1 egg
2 teaspoons vanilla
1 cup plus 2 tablespoons plain flour
1 teaspoon baking soda
1 teaspoon salt
175 grams dark/semi sweet chocolate chips
Sea salt, for garnish
Preheat the oven to 170C.
Put the butter in an ovenproof metal bowl, and pop
in the oven. Keep an eye on it, but it usually take about 15 minutes for
the butter to go nutty brown. It may take a bit longer or a bit less time
in your oven. Don't let it burn, but do make sure you get the nice nutty
brown on the milk solids. They are key to these cookies being amazing.
Once you have browned butter, and working with an
oven mitt (don't forget, the metal bowl is hot…I have the scars to prove how
ridiculously forgetful I can be on this step) add the brown sugar and the
white sugar. Still well, until the sugars are well incorporated with the
melted butter.
Add the egg and vanilla, and mix until it's smooth.
Add the flour, baking soda and salt, and mix until
all the ingredients are thoroughly incorporated. Add the chocolate chips, and
stir until they’re evenly mixed into the batter.
Refrigerate for about half an hour until the mix is
firm and scoop able.
I use a non-stick cookie pan, but use parchment if
yours is not non-stick. Scoop out one inch ball sized bits of dough (I
have one of those gorgeous cookie scoops that looks like a miniature ice cream
scoop - it is the perfect size for this job) and spread evenly on the tray.
Don't put them too close together, these cookies do spread a bit.
Sprinkle with a small amount of sea salt - I like
the Maldon Sea Salt for this. You won't need much, just a touch.
Bake for 9 minutes. Cool the cookies for a couple
of minutes on the tray, and then transfer to a rack.
Avoid eating the entire tray each time they come
out of the oven, as apparently this is not "the done thing".
Make sure you have plenty of milk in the house when you make these, as
nothing accompanies them better than a big tall glass of the white stuff.
Enjoy!
Note: If you want to modulate the saltiness, either
use unsalted butter or don't add the salt to the batter. Still make sure
you sprinkle the salt on top…it's part of what makes these cookies special.
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