Ingredients
- 2 cups all-purpose flour
- 0.50 teaspoon bicarbonate of soda
- 0.50 teaspoon salt
- 0.75 cup unsalted butter
- 1 cup brown sugar
- 0.50 cup white sugar
- 1 tablespoon vanilla extract
- 1 eggs
- 1 egg yolks
- 2 cups milk chocolate chips
Method
How to make The Best Big, Fat, Chewy Chocolate Chip Cookies
- Preheat the oven to 325 degrees.
- Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Triple Chocolate Cookies
Ingredients
- 60g butter , softened
- 100g dark brown sugar
- 50g granulated sugar
- 60ml rapeseed oil
- 1 egg
- 1 tsp vanilla essence
- 70g plain flour
- 70g wholemeal pastry flour
- 25g unsweetened cocoa powder (not Dutch processed)
- 1/4 tsp salt, optional
- 55g dark chocolate coarsely chopped
- 55g milk chocolate coarsely chopped
- 75g chopped pecans, optional
Method
How to make Triple Chocolate Cookies
1) Preheat the oven to 180C/Gas 4.2) In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
3) In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased baking sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool
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