I don’t know how you spend your Sundays, but today mine consisted of trying to perfect my chocolate chip cookie recipe. I can’t even remember how many batches of cookies have resulted in disaster….all spread into one, giant, flat cookie. Or too oil/greasy. Overbaked, underbaked….oh it goes on.
But, I did not give up! (Oh I’m a champion aren’t I). All for you…. ok for me really, but I wanted to share it with you all. SO here goes, the most squiggly chocolate chip cookie.
During my cookie cooking quest, I discovered some tips, from all of the reading and scrolling that I did. Yes, I read about cookies, and cookie dough. I told you I’m a champion! But with all that reading, it made me hungry which lead to this latest batch.
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 recipe makes 11-12 cookies.
- 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 tbsp Golden Syrup
- 135g Chocolate
- 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.
- 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.
Enjoy! And watch out for the cookie monsters….(or princesses).