Well my recipe for The Most Squidgey Chocolate Chip Cookies has been so popular, and it’s been brilliant to see a lot of you baking these chocolate chip cookies and loving them as much as I do! It took me a long time to come up with this recipe and the top tips to perfecting cookie making. These top tips were in my previous post but I will repeat them again below, just incase. Because these few simple little tricks really do help to create the perfect, squidgey chocolate chip cookie. I say chocolate chip… I use chunks…much better that way!
Chill the dough! After making the dough I covered the bowl in clingfilm and put it into the fridge for 2 hours.
Take the dough out and rest at room temperature for about 10 minutes. Once the 2 hours cooling has been done, take the bowl out of the fridge and let it rest for 10 minutes. This means that the dough isn’t too hard, but without resting too much that the butter melts again.
Roll into tall balls. So I found that my cookies often spread out too much, which was very annoying! So I got this tip from Sally’s Baking Addiction. And it worked really well.
Freeze, bake. I really did go all out with these cookies! Once you have rolled the balls out, place them in the freezer for 10 minutes. When you put them in the freezer turn your oven on to pre-heat. After 10 minutes, take them out of the freezer, place them onto the lined baking tray and put them straight into the oven.
Cold baking tray. I ran my baking tray under cold water to ensure it was really cold, then I dried it and put the baking paper on top. I’m not sure how much difference this made….but I thought if I was freezing (ish) the cookie dough then I wanted them to go on to a cold tray too.
This makes 12 cookies
- Mix the flour, bicarbonate soda and salt together in a bowl and put to one side
- Melt the butter
- Now whisk together the butter with the sugar until combined and no lumps of sugar, the dark brown sugar takes the longest!
- Add in the egg and golden syrup and whisk to combine.
- Add the wet ingredients to the dry and mix until combined. Don’t overmix though!
- Stir in the chocolate.
- Now place in the fridge to cool for 2 hours +
- Take out of the fridge to get the dough to room temperature – about 10 minutes.
- Pre-heat the oven to 160 Fan/180 Conventional
- Line two baking trays
- Roll the dough into balls, approx 2 tblsp per cookie.
- Add 1/2 tsp of peanut butter to the middle of the cookie ball.
- Shape into tall balls – to prevent too much spreading when cooking (see above).
- Place in the freezer for 10 minutes
- Now bake for 9 minutes
- They will look underbaked when you take them out, but don’t be tempted to leave them in. They will continue to cook when out of the oven.
- Now that you have taken them out of the oven and they are cooling, (if you want to) add in some extra chocolate chunks. I cut these into smaller pieces, and just pushed them in gently into the top, where it looked like there was space. This makes for a pretty looking cookie, with just melting chocolate glistening on the top.
- Leave on the tray for at least 30 minutes, then transfer to a wire rack to continue cooling. If you try to move them before this time, then you are likely to break the cookie as it is still setting.
- Sprinkle extra rock salt on top (if you want to).
- 280g Plain Flour
- 1tsp Bicarbonate Soda
- 1/2 tsp Salt
- 170g Unsalted butter, melted
- 75g Caster Sugar
- 75g Light Brown Sugar
- 75g Dark Brown Sugar
- 1 large Egg
- 2 flat tbsp Golden Syrup
- 135g Chocolate, plus extra for adding chocolate once baked… I use approx another 60g.
- 6 tsp Peanut Butter
- Rock salt for sprinkling on top once baked