•Test kitchen• The ultimate choc chip cookie.. Im on a mission to perfect it, so many variables to consider. The recipe for these is as follows. NOTE: Dont be put off by the amount, halve the mixture and freeze it. Makes approx : 80 medium Prep: 25 mins Baking: 17 mins per batch, depending on your oven as they all vary. Ingredients: •500g unsalted butter, softened •220g golden caster sugar •220g light brown sugar •4 large whole eggs • vanilla bean, scraped from the pod, or paste •1 kg 00 flour plain •2tsp Mckenzies baking powder •1 1/2 tsp Mckenzies baking soda •1 tbls ground cinnamon •200g Lindt milk chocolate 35% , grated or pulsed until fine • 400g Lindt chocolate, chopped roughly •Extra 300g Lindt 45% chocolate for the coating (melted over a double boiler) Method: Cream the butter & sugars until fluffy. Add the eggs one at a time until combined, approx 8mins. Add the vanilla bean and mix well. In a large separate bowl, sift flour,bicarb & soda and add both the grated chocolate and chunky chocolate. Then add the butter mixture to the flour and mix together until well combined. At this point the best thing you can do is put it in the fridge to chill for at least 12 to 24 hours. Something interesting happens to the mix, the resting period allows the dough to soak up all of the liquid and this presents a firmer dough which allows the cookies to bake to a better consistency. If you dont want to wait,thats perfectly fine, just go ahead and bake them. To finish: Roll the dough into balls around the size of a golf ball and place on a cookie tray at least 2 apart, do not flatten as they will naturally spread in the cooking process. Bake at 175* for approx 17 mins. Transfer to a cooling rack and repeat the process. Once the cookies are completely cooled, drizzle or coat with the extra melted chocolate and leave to set. Cook.eat.drink.love❤️ Much love always.
Posted on: Sun, 17 Aug 2014 09:44:19 +0000
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