So picture this, it is pouring rain outside, it’s a dark gloomy day, you wake up startled because it is 8am and you are super late for work. Your heart is pounding, your boss is going to kill you! And then, sweet relief! You remember it is the weekend baby and you do a cart wheel (in your head of course because it’s cold and you’d rather stay in bed). On days like these you know there is no way you are going outside and the only thing worth doing is baking the perfect batch of chocolate chip cookies.
Humble as the chocolate chip cookie may be this recipe is sure to become a favourite during the coming winter months. It is the perfect balance of crispy and chewy and it is super delicious. Be sure to make enough to give away because trust me this one is a crowd pleaser.
These cookies can last up to a week in an air tight container but trust me these won't last that long. The cookie dough can be frozen for up to three months in a airtight freezer bag and defrosted in the fridge for when the craving hits you or for when you want to impress guests with your dope baking skills.
Take a look at the recipe below and Enjoy!
Xxx
The Baking Dietitian
Preparation time: 45minutes
Cooking time: 12-15minutes
Yield: 24-30 cookie
Ingredients:
• 2¼ Cups all-purpose flour
• 1½ Teaspoons cornstarch
• 1 Teaspoon baking soda
• ½ teaspoon salt
• ¾ Cup unsalted butter, melted and slightly cooled
• ¾ cup
• packed light brown sugar
• ½ cup granulated sugar
• 1 egg white (at room temperature)
• 1 egg yolk (at room temperature)
• 2 Teaspoons vanilla extract
• 1⅓ Cups miniature semisweet chocolate chips
Directions:
1. Whisk the flour, corn starch (Maizena), baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl, whisk the butter, brown sugar, and granulated sugar together until combined and no brown sugar lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla essence until combined.
3. Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips. The dough will be very soft and even a little wet. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking the dough will be quite hard.
4. Preheat oven to 180°C. Line baking sheets with grease proof paper or silicone baking mats. Set aside.
5. Roll balls of dough, 2 scant tablespoons of dough per cookie, and place 7cm apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The center will look soft.
6. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.