Wednesday, 6 July 2011
Ok, before we go any further, these are hands down the best chocolate chip cookies I've ever made.
I don't think I was made for cookie baking - I don't tend to want to have 3 dozen cookies sitting around in my kitchen (I won't eat them and, unlike what some people have been suspecting, I don't want to make everyone around me obese) and I seem to go for a hit-and-miss approach when I'm making cookies.
Unlike cake when I can just try a new recipe and will change quantities that sound slightly off, I can try two cookie recipes that appear both sensible and end up with an amazing one and another one that makes me want to throw them out the second they have cooled down.
But these cookies didn't just look the way I want cookies to look, they also tasted like I had died and gone to cookie heaven. So you might wonder what I did different this time - at least I hope you are because I'll tell you anyway.
I went back to basics and adapted Ree's chocolate chip cookie recipe (have you ever had a recipe on PW not work out? I haven't) and I started wondering why I hadn't done so years ago. I think this will turn into one of my standard recipes because it was super quick and the cookies are just plain amazing.
Anyhow, enough talking...let's make some cookies!
Chunky Chocolate Chip Cookies (makes 12)
100g Butter, at room temperature
1 tsp Vanilla Extract
65g Plain Flour
35g Buckwheat Flour
1/2 tsp Instant Coffee
1/4 tsp Bicarbonate of Soda (slightly) heaped
1/2 tsp Salt
2 tbsp Flaxseed, ground
100g Chocolate (I used 75% cocoa), broken into pieces
Preheat your oven to 190˚C
Cream the butter and the sugar, then add the vanilla extract and egg and keep mixing until they are well combined. In a separate bowl, mix the flours, salt, instant coffee and bicarb. Add the dry mix to the wet mix in 3 parts, stirring after each addition, then add the flaxseed (do not over-beat but make sure the ingredients are well-combined). Finally add the chocolate chunks and stir until they are relatively evenly distributed across the batter.
Using a spoon put little lumps (about the size of 2tbsp measuring spoons) of batter onto a lined baking tray leaving enough space between the lumps so the cookies can spread out.
Bake the cookies for 11-13 minutes, allow them to cool slightly before transferring them onto a wire-rack and eating them either still warm or cold, but always with a big glass of milk.