It’s December, so it’s time for a cookie recipe. This is a truly great cookie. Think warm buttery soft chocolatey goodness. When you break it open, the chocolate chips are still melty inside. That’s what you want in a cookie.
This recipe is from Averie Cooks and the original recipe is in American measurements. So here’s the converted version I’ve used, hence why the numbers are a bit weird. My boyfriend proclaimed them “very, very good” which is praise indeed.
Chocolate Chip Cookies
Makes about 15 large cookies
Ingredients
113g soft unsalted butter
55g soft full fat cream cheese
150g light brown sugar, packed
50g granulated sugar
1 large egg
2 teaspoons vanilla essence
288g plain flour
2 teaspoons cornflour
1 teaspoon baking powder
pinch salt, optional and to taste
342g chocolate chips or chunks
1. Mix together in a big bowl the butter, cream cheese, sugars, eggs, vanilla essence and beat until well creamed. If you have an electric mixer, set it to medium speed. Otherwise, get those arms working!
2. Scrape down the side of the bowl. Then add in the flour, cornflour, baking powder, salt. Mix until all combined.
3. Fold the chocolate chips in by hand.
4. Grab a tablespoon and spoon each mound onto plate. Flatten them with your hand. Cover in cling film and put in the fridge for two hours. (Averie Cooks says don’t cook without chilling first, otherwise they’ll come out a mess) I went and watched this documentary while they chilled.
5. Pre heat the oven to 180°C. Line a baking tray with greaseproof paper. Place the mounds on, at least 2 inches apart. No more than six to eight cookies per tray.
6. Bake for 8 to 10 minutes, or until the edges have gone slightly brown but the middle is still pale and undercooked (they keep cooking while they cool). This will keep them gooey when you take them out of the oven. Allow them to cool on the tray for five minutes before moving them onto a cooling rack.
7. The cookies will keep at room temp in an airtight container for one week. You can also keep the dough in the fridge for five days before baking.
Make sure you check out more of Averie Cook’s recipes here. The quadruple chocolate soft fudgey pudding cookies look insane.