As the title may have already hinted, this recipe will give you a flat, but incredibly sticky and chewy cookie. You can find similar recipes on countless blogs and websites, but I usually find them too sweet so I’ve changed a few things. Personally, they give me a mouthgasm; not saying I’m not partial to other cookies, but chewy ones really make my heart tick. Anyhoo, as usual, the ‘toppings’ are up to you. I like to put massive chunks of chocolate and usually use different choccie chips or chunks in the same cookie ie. milk chocolate chunks with dark chocolate chunks with white chocolate chunks with pecan nuts.
If you want the best result possible, you will need to be organised:
-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.
-You will need to melt the butter and have time for it to cool so the eggs do not cook and the chocolate chips do not melt when you combine them.
-You will need time to chill the dough. 45 minutes micromum. One hour minimum. Overnight if possible.
So even if you have the urge to stuff them in the oven asap, resist it please; the chewiness of the cookies depend on it. Yes, it is a big deal.
For these, you will need:
- 250g ordinary flour
- 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 left in the fridge. You will have to do this long enough before you start baking for them to have time 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 at 165°C.
10. Take it out of the fridge and scoop 1/4 of a cup balls of dough. Leave 3 inches between each dough ball as the cookies spread out A LOT. I wouldn’t put more than 5 on every rack.
11. Once the oven is warm, put them in for 15-17 minutes (oven temperatures differ…). Obviously, if you’ve left them in the fridge overnight for instance, they’ll probably need 17 minutes. I would always check after 13 minutes whether they are done if I were you. You’ll know they are done when the edges are slightly golden and crispy but the middle still looks undercooked.
12. Take them out and leave them on the rack for 5 minutes. After 5 minutes, leave them to cool completely on a cooling rack.
13. Keep’em in an air tight container if you don’t guzzle them down on the spot.