Dana’s Choc Chip Cookies
Who doesn’t love a choc chip cookie? And with school holidays here (or almost here – depending where you live) – it’s the perfect time to get busy in the kitchen and whip up a batch of these goodies. A special thank you to Squiz Kid chef-in-the-making Dana who has shared her recipe with us today.
These cookies are just the right combination of crunchy and chewy. I don’t know about you – but that’s the perfect cookie in my book.
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 ¼ cups all-purpose flour (155 g)
½ teaspoon baking soda
110 grams of milk chocolate
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps
- 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. (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies)
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be
- Preheat oven to 180°C. Line a baking sheet with parchment paper
- Scoop the dough with an ice-cream scoop 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 barely brown.
- Cool completely before serving