While in social isolation Hubs and I have been taste testing cookie recipes... you know.. for science.
More specifically, we have been trialling recipes for the King of Cookies, the Classic Chocolate Chip 🍪.
Well friends, I'm here to tell you, we have found the most spectacular cookie recipe for your eating pleasure. Our secret to success is in fact keeping the cookie dough in the fridge, and baking them as our heart desires (a.k.a. everyday around 3:00 with a cup of Tea or a super chilled glass of something milky).
½ cup granulated sugar (100 g)
¾ cup brown sugar (165 g), packed
1 teaspoon salt
½ cup unsalted butter (115 g), melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks(110 g)
In a large bowl or mixer, whisk together the sugars, salt, and butter until a smooth paste forms.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over-mix
Fold in the chocolate chips, then chill the dough in the fridge for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to brown.
I've got to say, I love sharing my love of all things 'carb' with you all, and it's been so wonderful to see you love it too!