A friend of ours recently proclaimed that “Surely no-one has all the ingredients necessary for a cake at all times!” I kept quiet about the my stash of my favourite cake mix and answered with a resounding, “Yes, cake recipes usually require so much butter! It is rare that I’ll have a full stick of butter on hand.”
I didn’t lie, I often don’t have enough butter for a full recipe which is how this chocolate chip cookie recipe came about. My sweet tooth demanded some chocolatey-goodness so I took a recipe I’d been meaning to try for a while, made some adjustments (replacements and halving the recipe) and I won’t look back! I’ve made fairly good chocolate chip cookies before but everyone that tasted one of my latest creations has been demanding more of this version. It is the perfect balance of sweet, salt and crispy-ness with a gooey centre.
- 2 cups cake flour minus 2 table spoons
- 1 ½ teaspoons baking powder
- pinch of salt
- 160 g unsalted butter, softened
- 1/2 cup treacle sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 90 g dark chocolate slab, roughly chopped into chunks
- Cream butter and sugars until light and fluffy.
- Add the egg and vanilla extract. Mix well.
- Mix in the dry ingredients with electric beater. Add the chocolate chips last.
- Cover the dough in cling wrap and refrigerate for 4 – 24 hours.*
- Preheat your oven to 180 degrees.
- Roll the dough in your hand to make small balls approximately 3 cm in diameter and press then down slightly on a prepared baking tray (baking paper sprayed with Spray & Cook). I made two batches and the ones I didn’t press down were smaller, thicker and wasn’t as crispy.
- Bake biscuits for approximately 15 – 20 minutes.
- Let biscuits cool on a cooling rack before serving.
* I haven’t tested this yet, but apparently the longer you refrigerate the dough the better the results are.
Mine made about 11 cookies (It is possible that I ate more than one cookie’s weight in raw dough though)