CHOCOLATE CHIP COOKIES
Chocolate chip cookies are delicious because they strike the perfect balance between sweet, salty, and buttery flavours, combined with a delightful contrast in textures. The melted chocolate chips create pockets of rich, gooey indulgence amidst the slightly crispy edges and chewy centre, making every bite a satisfying experience.
Even simpler recipes (like this one) hold their charm because they focus on the basics, quality butter, sugar, flour, and chocolate, allowing those classic flavours to shine without unnecessary fuss.
Sometimes, less really is more, especially when it comes to a timeless treat like chocolate chip cookies. Plus, their humble nature means you can whip them up quickly and still score a crowd pleaser every single time.
Feel free to change the add ins to whatever you like just made sure you always finish with that flaky sea salt.
CHOCOLATE CHIP COOKIES
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CHOCOLATE CHIP COOKIES 〰️
Time: 50 minutes
Serves: 12-15 cookies
200gm unsalted butter, melted
1/2 cup brown sugar
1 cup caster sugar
1 egg
1/4 cup milk
1 table spoon vanilla essence
300gm plain flour
1 tea sp baking soda
1 tea sp baking powder
150gm dark chocolate buds (+ extra to top cookies)
90gm white chocolate, rough dice
Sea salt flakes
In a big bowl whisk together butter, brown sugar, caster, egg, milk and vanilla essence into a smooth batter. Sift in the flour, baking soda and powder and then mix through with wooden spoon. Add in the dark and white chocolate and mix through. Roll out 12-15 balls of cookie and then place in the freezer for a minimum of 30 minutes. The longer in the freezer the less of spread you will get when it cooks, and another alternative is to cook the amount you want for then and save the cookie balls in the freezer for another day.
Preheat the oven to 190 degrees Celsius.
After chilling the cookies in the freezer, place 5 balls of cookie at a time on a lined baking tray and then bake for 12-15 minutes. You’re looking for sltighy brown edges and just fully cooked in the middle. Remove tray from oven, sprinkle with pinches of sea salt and allow cookies to sit on tray for 1-2 minutes before transferring to a wire rack. Repeat process until all cookies are cooked and store in a close container 3-5 days at room temperature.