I have a volatile relationship with cookies. On principle, I don’t believe cookies are any sort of kitchen therapy – the batter making is fine, but the chilling of the dough, the constant watch on the oven, and hanging around the kitchen until you’ve baked every tray… this is firmly against my rule in the kitchen. But like in most things in life, we are always breaking our own rules and principles (remember when you said you would never wear something like that? But then it came into fashion?).
Now, just because I don’t particularly enjoy making cookies, does not mean I don’t love the cookie – no no. Quite far from it. One of my favourite comfort foods is in fact, a very good chocolate chip cookie. It is therapy, just not kitchen therapy! It must be chewy, with a slight crunch to bite into, chocolate chips just slightly melted, and a smattering of sea salt. It’s all very essential. A bad cookie can make a bad day.
But, woes have a way of creeping in at odd times, and I was forced to attend to my craving for choco chip cookies (in all fairness, I was having a very bad week!). So, this is the recipe that I allow myself to indulge in every once in a while when the craving is bad, options are none and there’s no other way out but to head into the kitchen! Let’s call this one less kitchen therapy and more eating therapy!
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup soft butter
- 1/2 cup brown sugar
- 3 tbsp castor sugar
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 - 1 1/2 cups chocolate chips
- sea salt
- Stir the flour, baking soda and salt together and set aside.
- In a mixing bowl, whisk the butter with sugars for around 5 minutes.
- Then add the egg and vanilla and whisk for a few more minutes.
- Fold in the flour with a wooden spoon until well combined, followed by the chocolate chips.
- With light hands, flatten the dough and wrap firmly in a clear wrap. Place in the fridge for at least an hour. This dough can stay in the fridge nicely for upto 4-5 days.
- When ready to bake, preheat the oven to 180C, and line a baking tray with parchment paper.
- Using a mini icecream scooper or your hands to roll mini balls, place the cookie balls on the tray, leaving at least 3 inches space from each other.
- Sprinkle some sea salt on top of each.
- Bake for around 8 to 9 minutes.
- Remove from the oven and let cool completely before removing from the tray.
- Store in an airtight container.