I came upon this recipe as I’m researching and developing my own perfect chocolate chip cookies. After reading through the ingredients and um-ing and ah-ing over what I could do, I just decided to follow the instructions! I can’t not share these as in my opinion, they are a mix of traditional after-school snack ‘milk and cookies’ chocolate chip cookies, and grown-up ‘I think I’ll have a cookie with my coffee/tea cookie.’
If you haven’t used Spelt flour, give it a try. It imparts a touch of ‘nuttiness’ and ‘richness’ without detracting from the feel-good factor of an old school chocolate chip cookie!
I got this great recipe from Butter and Brioche
200 g unsalted butter, cubed
285 g light brown sugar
80 g granulated sugar
175 g all-purpose flour
175 g spelt flour
1 ¼ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 large egg
1 tbsp. vanilla bean extract
225 g dark chocolate, roughly chopped
Flaked salt or fleur de sel, for sprinkling
- Place the butter into a medium-sized saucepan, set over medium-low heat. Heat, stirring occasionally until the butter is melted.
- Remove from the heat and pour the butter into a large mixing bowl. Add in the light brown sugar and granulated sugar. Whisk until smooth and combined. Set the bowl aside.
- In a separate medium-sized mixing bowl, whisk together the all-purpose flour, spelt flour, baking soda, baking powder and salt. Set the bowl with the dry ingredients aside.
- Add the egg into the bowl with the butter and sugar mixture. Whisk until smooth and glossy, then, add in the vanilla bean extract. Whisk until combined.
- Incorporate half of the dry ingredients into the bowl, using a wooden spoon to mix until just combined (some dry flour pockets should remain).
- Add in the remaining dry ingredients, again, mix until just combined.
- Fold in the dark chocolate chunks until evenly incorporated throughout the dough.
- Cover the bowl with a layer of plastic wrap and set the dough in the refrigerator to chill for at least 30 minutes and up to 1 hour (any time longer and the dough will be hard to roll. If this happens, let the dough sit out at room temperature until it’s soft enough to roll but firm enough to hold it’s shape).
- Preheat the oven to 180 c (350 f). Line three large baking sheets with parchment paper.
- Using a small cookie scoop, or a generous tablespoon as a measure, roll out as many cookie balls out of the dough as possible. Arrange the dough balls evenly amongst the baking trays, then, sprinkle over a little of the flaked salt.
- Bake, for 9 to 11 minutes. Three-quarters of the way into baking (about 8 minutes in), open the oven door and raise the cookie sheet by a few inches (the cookies should just be beginning to puff in the middle). Use a little force to tap it against the oven rack, so that the cookies deflate slightly. You should see the chocolate begin to spread. Close the oven door and let the cookies bake and inflate again, for a further 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout.
- Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before carefully transferring them to a wire rack to further cool slightly, before serving.
Photo Credit: Pam Menegakis
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