The Perfect Chocolate Chip Cookie

chocolate · chocolate biscuit · chocolate chip · chocolate chip cookie · chocolate chip cookies

Prep 12 cookies

This cookie recipe is very much like the standard slightly chewy, slightly gooey, a tad heavy, but everything you need with a glass of milk. The recipe takes a bit of time, although not laborious, which is fine by me. The butter is to be browned beforehand which gives it this nutty aroma and darkened hue. I always opt for dark chocolate chunks and bits of hazelnuts or pecans. The ratio is personal, so go ahead and up or lessen the quantities of choco and nuts!

INSTRUCTIONS

1 Browned butter:

2 In a small pot or pan, warm the butter on medium heat. Let it come to bubble, and continue to stir, ensuring all the browned bits keep moving around

3 Turn off heat once the nutty aroma hits you

4 Remove the butter into the mixing bowl and allow to cool before starting the cookie process

6 Cookie:

7 Whisk the butter and sugars together for 5 minutes until well creamed

8 Then add the egg and vanilla and whisk properly

9 Then fold in the flour, baking soda and salt and ensure no dry pockets

10 Then fold in chocolate and nuts

11 Make 1 inch balls and place on a baking tray

12 Cover with greased cling film and refrigerate for up to 12-16 hours

13 Bake in a preheated oven at 160C for 12 minutes

14 When remove from oven, sprinkle some sea salt and allow to cool completely before eating!

ingredients

½ cup browned butter
1 cup brown sugar
¼ cup granulated sugar
1 egg
1 tsp vanilla essence
¾ tsp baking soda
1 tsp salt
1 ½ cups flour
1 cup dark chocolate chip chunks (can increase by another ½ cup)
1/2 cup chopped nuts of your choice

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