Tuesday, 13 September 2016

The Perfect Chocolate Chip Cookies


So if you follow me on twitter, you know how committed my Monday was to making the perfect chocolate chip cookie. I am an absolute cookie monster, they are my favourite sweet treat. However no super market or bakery around these parts makes a good one. The best chocolate chip cookies I've ever had before these is years ago at my Uncles wedding in Florida. That was 16 years ago! Today I have trial and error-ed a few recipes, with different chocolate combinations, but these were the star of the show and I had to share the recipe with you guys!


Ingredients:

250g Self Raising flour
170g Unsalted Butter, melted
200g Light Brown Sugar
100g Caster sugar
15ml Vanilla Extract
1 Medium Egg
300g Chocolate Chunks
Pinch of Sea Salt


Method:


1. Preheat the oven to 165 degrees centigrade. Line your baking trays with greaseproof paper to stop the cookies from sticking. Do not grease as this will cause them to spread like mad!

2. Sift the flour into a large bowl, then add your pinch of salt and set to one side.

3.  Put your butter in a seperate bowl and microwave this from around 1 minute 30 until evenly melted.

4. Add your golden & caster sugar into the melted butter and mix until smooth.

5. Add your egg & vanilla extract and mix again, fast to make sure its blended in throughly, plus your butter will still be slightly warm so we don't want the egg to cook! You should have a super creamy mixture.

6. Next, add your butter/sugar mixture to your bowl full of sifted ingridients that you had put to one side and mix until there is no lumps or dry mixture seen.

7. Stir in your chocolate chips with a wooden spoon (see above photo to see what your mixture should look like!

8. Next pour out your mixture onto a large piece of clingfilm and wrap up into a cylinder shape (like a classic roll of cookie dough, this will make it easier to portion up later). Roll it up and leave in the fridge for 30 minutes.

9. Once your roll of cookie dough has set, get it out of the fridge and cut your dough into 1 1/2cm pieces and roll into a ball.

10. Place onto your baking tray and flatten the balls slightly. The cookies need to be really far apart, at least 3 inches as they spread a lot in the oven. I put 4 on each baking tray and this was perfect.

11. Bake for 15 minutes until golden on the edges. Please note these will look/feel under cooked but they are not, they will set to be the most perfect soft in the middle cookies so resist the temptation to leave them in for longer!

12. Leave for 30 minutes to cool and then tuck in!


I hope you guys liked this and if you make them please send me a photo, either tweet me or tag me on instagram which are both @ShianaJarvis or use the hashtag #ShianaCookies. I hope you enjoy every bite! I know these will not last long in my house.

Shiana xo
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