I have been trialling a few different chocolate chip cookie recipes. Some are a more crumbly, some are too sweet, and some are, well, rocks.
I have so much easter egg chocolate still in my cupboards, and I have been trying to find chocolate recipes to use it up. I think, finally, I have done it. These are slightly crispy on the outside, slightly chewy inside. Sweet, but not sickly sweet. They aren’t healthy in any way, they have white caster sugar and brown sugar. Don’t replace it with one or the other, as this combination is what gives them their chewiness.
The perfect chocolate chip cookie
Makes approx 20 biscuits
3/4 cup brown sugar
1/4 cup caster sugar
1 egg (at room temp)
1 tsp vanilla
1 cup self raising flour
1 cup plain flour
1.5 tsp baking powder
3/4 cup broken easter eggs or choc chips
1. Melt butter in a pan.
2. Put both sugars in a medium bowl. Add warm butter and mix until it resembles runny caramel.
3. Add egg and mix through sugar mixture.
4. Add remaining ingredients – except chocolate – and mix. Once combined properly, it will resemble unset caramel fudge.
5. Stir through chocolate.
6. Place mixture in desired size on a lined cookie tray. Bake in low – moderate oven between 10-15mins, until lightly brown and the cookies are just starting to crack slightly. Allow them to cool completely on the tray (if you can!)