In my opinion, chocolate chip cookies are one of the USA’s greatest inventions! The British have invented some pretty delicious offerings in the biscuit arena, especially ones that are perfect for dunking (McVitie Chocolate Digestives, I’m talking about you!). However, there is something delicious about breaking into a soft chewy chocolate chip cookie. The chocolate chip cookie was invented by chance, when Ruth Wakefield from the Toll House Inn in Whitman, Massachusetts, came up with the superb idea of adding chocolate to her butter cookies some time during the 1930s. Bravo Ruth! The cookies that you buy from supermarkets that come in packets are poor examples of what a cookie should taste and look like. And don’t start me on the texture! Americans do quite a few things bigger and better than us Brits and I’ve got to say, chocolate chip cookies are definitely one of them! I had some white and dark chocolate open, so decided to make triple chocolate chip cookies, instead of the straight dark / milk chocolate versions. These cookies have a crunchy exterior, which then yields to a soft chewy centre. Simply divine….oh and be warned, they’re very moreish! One is most definitely not enough.
Makes 18 cookies
- 120g of unsalted butter, softened
- 100g of light soft brown sugar
- 50g of demerara sugar
- 1tsp of vanilla extract
- 1 egg, beaten
- 120g of plain flour
- 120g of strong white bread flour
- 1/4tsp of bicarbonate of soda
- 1/4tsp of baking powder
- 1/2tsp of salt
- 70g of dark chocolate, chopped into chunks
- 70g of milk chocolate, chopped into chunks
- 70g of white chocolate, chopped into chunks
- Cream together the softened unsalted butter with the light soft brown and demerara sugars. I use my KitchenAid for this.
- Mix in the vanilla extract and beaten eggs.
- Sift together the plain flour, strong white bread flour, bicarbonate of soda, baking powder and salt, and mix it into the butter mixture. It should form a stiff dough.
- Fold in the chocolate chunks.
- Wrap the dough in cling film and pop in the refrigerator for at least 2 hours.
- When ready to bake, pre-heat the oven to 170C.
- Line two trays with baking parchment and put golf-sized pieces on the baking parchment, making sure they are well spaced.
- Bake for around 11 to 13 minutes. They should be golden in colour but not brown.
- Allow to cool for a few minutes, before transferring to a cooling rack. I prefer to eat mine when they’re still slightly warm.
Domestic Princess tips
- Don’t be tempted to use chocolate chips, roughly cut chunks from a bar work much better.
- The demerara and soft brown sugars lend a caramel flavour to the cookies, so I would strongly recommend sticking with these sugars and not substituting for white. The demerara gives the outside of cookies a nice crunch, which you wouldn’t get if you used caster sugar.
- If you want a treacle flavour to your cookies, then use dark soft brown sugar, instead of the light brown.
- Only use chocolate that you would be happy to eat on its own as a bar.
- If you want to make these just chocolate chip cookies, instead of triple-chocolate, replace the milk and white chocolate with all dark.
- Using strong white bread flour means your cookies won’t spread as much, resulting in a puffier and chewier cookie.
- Chilling the dough helps produce a drier, firmer cookie. I only chilled mine for 2 hours and the results were fabulous, so I can only imagine how much better they could be if I had chilled the dough for 24 to 36 hours.
Do you love soft chewy cookies? Or do you prefer your biscuit to be thin and crispy?
With much love
The Domestic Princess