Colossal Choc-chip Cookies…Posted: May 4, 2012 | |
I’ve never made chocolate chip cookies before as I always felt they would be very difficult to make but after finding a recipe online which claimed to make the best ones ever I had to give it a whirl! I’ve got to say the recipe was correct…these cookies are DELICIOUS even if I do say so myself! And the best bit? They are pretty easy to make as well, which is always a bonus! The original recipe I made these from was American so below I have translated the recipe to make it more simple to bake! The original recipe was also double this quantity and claimed to make 24 cookies. I halved it and it made 18 so in the original the cookies must have been the size of dinner plates!
Makes 18, 4 inch cookies!
125g Plain flour
125g Strong White bread flour
1/2 rounded tsp. baking soda (NOTE rounded is somewhere between heaped and levelled!)
1/2 rounded tsp. baking powder
1/2 tsp. Table Salt
150g unsalted butter, softened
150g light brown soft sugar (NOT Demerara or muscavado)
120g granulated sugar (the type you put in a brew! It sounds odd but it adds crunch)
1 large egg
1 tsp. vanilla extract (or essence if it is all you have like me!)
200g or dark chocolate (70% cocoa solids) chopped into chunks of varying sizes
1. Combine flours, baking soda, baking powder, and salt in a bowl. Mix with a spoon.
2. Using a mixer or electric whisk to, cream butter and sugars until very light and fluffy.
3. Add the egg, and mix well.
4. Mix in the vanilla.
5. Add the bowl of dry ingredients little bit little, mixing after each addition either with a wooden spoon or with your mixer set to low. With my electric hand whisk it was a little difficult to get the ingredients incorporated but by doing it a little at a time to whisk seemed to cope with it ok, although I did have the scrape the dough from the beaters every so often. When it gets towards the end it may be better to use a spoon.
6. Add all the chopped chocolate chunks including any chocolate shaving bits from the cutting! Incorporating these into the mix can be hard so I scattered them in a bit at a time and pressed them in with a spoon as I did so. Using your hands could be another option. Basically your just looking for a fairly even distribution!
7. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. This refrigeration is apparently what makes these cookies so good so even if you make the dough in the morning and cook in the evening at least try to refrigerate it at some stage.
8. When you’re ready to bake, preheat oven to 180°C. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Mine seemed to be very hard so I popped it in the microwave for ten seconds so it was soft enough to scoop.
9. Line a baking sheet with parchment paper or a nonstick baking mat.
10. Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Feel free to do this with your hands instead but the idea is the rough texture on the dough will form the traditional cracks and craters you see on American cookies. NOTE: Do NOT squash the dough flat. The heat of the oven will cause the dough to spread out into a cookie shape, hence why you only put 6 blobs on a baking sheet!
11. Bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. NOTE: Faster hotter cooking is better than slower cooler cooking for these cookies. It allows the middle to stay gooey!
TOP TIP: When the cookies have cooled and you want to enjoy one with a brew, pop them in the microwave for five to ten seconds to soften up. Bliss!