Thick, Chewy Chocolate Chip Cookies
Adapted from : Brown Eyed Baker
Yield 52 pieces
2 cups + 2 tbs all purpose flour
1/2 tsp sodium bicarb
1/2 tsp salt
170g butter, melted
1 cup brown sugar
1/2 cup castor sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
Chocolate chips and assorted roasted nuts
1/2 tsp sodium bicarb
1/2 tsp salt
170g butter, melted
1 cup brown sugar
1/2 cup castor sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
Chocolate chips and assorted roasted nuts
1) Whisk together dry ingredients, this is to remove lumps and skips sifting step (cuz lazy like that)
2) Mix melted butter and sugars until the mixture is thick and fudgy
3) Add egg, yolk and vanilla, mix well
4) Fold in dry ingredients
5) Fold in choc chips and nuts
*Here is where I stop following original recipe*
6) Refrigerate for minimum 30 minutes or overnight (me, overnight cuz lazy like that)
7) Preheat oven at 170 C and thaw the dough
8) Scoop about 1 tbsp of dough (see pic below) and place in on baking sheet lined with parchment paper
9) Bake for 15 minutes, rotate the sheet about halfway baking time
DO NOT OVERBAKE, by the time 15 minutes up, the center is still soft but the sides are set, s'okay cuz the cookies will still continue to bake as it cools off.
Store in airtight container and make sure to demolish within a week! Cuz its delicious like that.
Tips: Best eaten as its warm, when its out of oven cooling off. But to achieve the same effect, just pop your piece in the microwave for 10 seconds and enjoy!!