As you may have gathered from the title, this recipe will give you a thick, soft and chewy cookie. It is EXTREMELY similar to the sticky chewy cookie; the recipes differ very little apart from the amount of flour and sugar involved, as well as the way the dough balls are put together (you’ll see what I mean later). Again, ‘toppings’ are up to you, whether you prefer chunks of chocolate or just chips and which chocolate makes your mouth water.
If you want the best result possible, same recommendations as for the sticky chewy cookie; you will need to be organised.
1-You will have to remember to take your eggs out of the fridge in advance so they have time to warm up to room temperature.
2-You will need to melt the butter and have time for it to cool so the eggs don’t cook and the chocolate chips don’t melt when you combine them.
3-You will need time to chill the dough. 45 minutes micromum. One hour minimum. Overnight if possible.
So even if you do get the urge to shove them in the oven asap, please do resist it; the chewiness of the cookies depend on it, which I’m sure you’ll agree, is no trifling matter.
For these, you will need:
- 250g ordinary flour + 2 tbsp flour (not heaped)
- 180g packed brown sugar
- 40g white sugar
- 170g unsalted butter, melted
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 egg + 1 egg yolk
- 250g chocolate, chopped in chips or chunks
- Optional pecan nuts
- Leave eggs and chocolate out if they have been in the fridge. You will have to do this long enough before you start baking for them to reach room temperature.
- Once they are ready, melt the butter and wait for it to cool. You can melt it either in a pan or in the microwave; cut it in small pieces and put it in the microwave for 20 seconds, take out and stir, back in for 20 seconds, take out and stir. Even if tiny pieces still haven’t melted, don’t put it back in; stir a bit and they will eventually melt.
- In the meantime, in a separate bowl, sift and mix the salt, flour and baking soda.
- Once the butter has cooled, mix the sugars in, the vanilla extract and then the egg and extra egg yolk.
- Mix the dry ingredients with the wet ones.
- Add your toppings of choice ie; chocolate chips, nuts etc….
- Mix them in by hand or with a spoon until well combined.
- Put the mixture in the fridge for a very minimum of 45 minutes. I’d say 2 hours is the most reasonable lapse of time for which to leave it.
- Preheat your oven to 160°C.
- Take the mixture out of the fridge and scoop out 1/4 cup dough.
- This is where it gets a teensie weensie bit tricky (super easy to do but hard to explain). Roll the dough in a ball (I apologise in advance for this rather poor display of artistic skills, I am quite the Paint genius as you’ll see…).
– With your fingertips, use both hands to pull the ball from two extremities and end up with two equal halves.
– Hold each half with the ripped edge facing up.
– Join the halves with the ripped edge still facing up, making sure you don’t smooth the latter in the process.
12. Leave 3 inches between each dough ball as the cookies spread out A LOT. I wouldn’t put more than 5 on each rack.
13. Once the oven is warm, put them in for 13-15 minutes (oven temperatures differ…). If you’ve left them in the fridge overnight, they’ll probably need 15 minutes. I’d always check after 13 minutes whether they are done if I were you. You’ll know they’re done once the edges are slightly golden and crispy but the middle still looks under cooked. Don’t worry if they look very under cooked, they will keep baking on the rack after, and as they cool down, they will start to look like proper cookies.
14. Take them out and leave them on the rack for 5 minutes. After 5 minutes, leave them to cool completely on a cooling rack.
15. Keep’em in an air tight container if you don’t guzzle them down on the spot.