Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies by Charlie Purchase-Trotter

So excited to share the recipe for these amazing looking chewy chocolate chip cookies contributed by follower Charlie Purchase-Totter who goes by instagram name @stiffpeaks.zine.

 

These look PERFECT for with a cosy cuppa or good ol’ milk and cookies combo. Thanks Charlie!!

Ingredients

  • 200g unsalted butter
  • 175g caster sugar
  •  175g soft brown sugar
  •  2 eggs
  •  1⁄2 tsp vanilla extract
  • 400g plain flour
  • 2 tsps bicarbonate of soda
  • 225g dark chocolate chips
  • 150g Cornflakes
  • 1 tsp rough sea salt

Method

Using the end of a rolling pin or your hands, put the cornflakes into a bowl and crunch them until they’re in tiny pieces.

Chop the dark chocolate into chunks – I like having them all different sizes.

In a stand mixer or with a hand whisk, cream the butter and the sugars together until pale and sorta fluffy

Add in the eggs and the vanilla extract and whisk until batter has fully incorporated.

In a separate bowl sieve the flour and the bicarb and give it a quick mix together.

Gradually add the flour/bicarb into the wet mix ensuring you stop to scrape the sides down. It should eventually form a smooth-ish dough.

Add the salt, cornflakes and chocolate chips into the dough, stirring or using your hands to make sure the ingredients are evenly distributed amongst the dough.

Form dough into just-bigger-than ping-pong ball, shaped balls and pile into a large Tupperware container, or whatever container (just make sure you cover with cling-film or foil if it doesn’t have a lid). Chill for an hour.

Preheat the oven to 180 degrees centigrade. Line a couple of large baking sheets with greaseproof paper and pop around 6 of the balls onto the tray making sure they have a lot of space. Squish the dough down a little with your finger so the top is flat and they grow about 1 cm in diameter. This is not an exact science – but it does help! You may have to cook them in a few batches.

Put them in the oven and keep an eye on them. Depending on how cold they are from the fridge – they’ll cook in 12 – 18 minutes. They should be slightly browned but they’ll still be very soft.

Take out the oven (against your better judgement) and leave to cool – they’ll solidify a bit so do not be tempted to put back in the oven. A squishy cookie is a happy cookie.

Once cool they ready to eat! So eat one! Eat four. Eat with tea. Eat with a big glass of milk. Eat, eat, eat.

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